Roasted Sweet Potatoes or Butternut Squash with Homemade Marshmellows

Roasted Sweet Potatoes with Marshmellows

Ingredients for Roasted Sweet Potatoes with Marshmellows

  • 2 Sweet Potatoes

  • 1 stick of butter or 1/2 cup lard

  • 1/8 tsp Cinnamon

  • 1/2 tsp Fresh Ginger

  • 1/4 tsp Salt

  • GAPS Marshmellows

Directions for Roasted Sweet Potatoes with Marshmellows

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Preheat oven to 350°Rinse and peel potatoes.Slice potatoes into 1 in to 1.5 in rounds. The key is to cut the potatoes into similar thickness so that they will cook evenly.

Place the potato rounds snugly into a baking dish.

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Peel a 1/2 in. piece of ginger. Finely mince the ginger.

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In a small saucepan, melt  ½ cup of fat on low heat.

Once melted, add cinnamon, ginger, and salt. You may need more salt if you’re using a fat other than salted butter.

Stir to combine.

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Once combined, pour the mixture over your potatoes.

Flip potatoes to evenly coat with butter mixture.

Cover with aluminum foil. Add parchment paper if the aluminum foil will touch your food.

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Roast for 60 minutes or until fork tender.

Remove from oven and top with marshmallows (GAPS legal recipe here). If you’ve made marshmallows ahead of time, you can add the hardened squares. Or you can make the marshmallows while you wait for the sweet potatoes to cook and add a tablespoon dollup of marshmallow paste onto the top of the sweet potatoes. Since the potatoes are warm and these are not commercial marshmallows, they will run.

Serve warm!

Roasted Butternut Squash with Marshmellows

Ingredients for Roasted Butternut Squash with Marshmellows

  • 4 cups Cubed Butternut Squash

  • 1 stick of butter or 1/2 cup lard

  • 1/8 tsp Cinnamon

  • 1/2 tsp Fresh Ginger

  • 1/4 tsp Salt

  • GAPS Marshmellows

Directions for Roasted Butternut Squash with Marshmellows

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Preheat oven to 350°

Cut and peel the squash. I’ve found it’s easier to cut the squash into two pieces for easier peeling by slicing at the bottom of the neck of the squash. Serrated knives can also make peeling the squash a little easier. The bottom of the squash has more seeds and is more difficult to cut.

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Cut the squash into cubes. It’s best to keep the cubes of the squash roughly the same size for easy roasting.

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Peel a 1/2 in. piece of ginger. Finely mince the ginger.In a small saucepan, melt ½ cup of fat on low heat.

Once the fat has melted, add cinnamon, nutmeg, ginger, and salt to the pan and mix. You may need more salt if you’re using a fat other than salted butter.

Pour the melted butter mixture over the cubed squash. Stir to coat.Cover pan with a lid or aluminum foil. If foil will touch your food, cover with parchment paper first.

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Roast for 45 minutes or until fork tender.

Remove from oven and top with marshmallows (GAPS legal recipe here). If you’ve made marshmallows ahead of time, you can add the hardened squares. Or you can make the marshmallows while you wait for the squash to cook and add dollups over the top.Since the butternut squash is warm and these are not commercial marshmallows, they will run and melt over the top.

Serve warm!