New Orleans is one of our favorite places. On our first trip there, in the 70s, we visited – through pure luck – two of its greatest restaurants: Antoine’s, where we had pompano en papillote (in a paper bag) and Brennan’s, for its famous breakfast. We took away two Hurricane glasses and The New Orleans Restaurant Cookbook along with a devotion for New Orleans food.
Roast the sweet potatoes at 400 in the oven. Prick the skin of each potato with a fork several times and place the potatoes on a baking sheet. They're done when a fork easily pierces the potato with little or no resistance. This will take about an hour. Let them cool down a bit so you can peel off the skin. Put them in a large bowl and mash till smooth.
Add other ingredients. Mix until well blended. Transfer to 8x8 baking dish. Top with marshmallow, or not.
Bake on a cookie sheet or rimmed pan at 350-375 for at least 30 minutes. Try to time this so they come out of the oven and go right to the table.
The kids like the marshmallows. I can take them or leave them. Not sure what I would substitute. Got any ideas?