Thanksgiving is nigh, and I have bittersweet feelings about that. As much as I have always adored Thanksgiving, its fast approach will soon mean that Halloween is over, and there’s just nothing like All Hallow’s Eve. To cope with the impending expiration of what is probably my favorite holiday, I came up with a unique coffee creamer that will trigger my now open arms to give Thanksgiving the welcome it will deserve, come the time.
I have to tell you, I am not normally a coffee drinker, only because I have something of a caffeine intolerance, but since testing this recipe, that has changed. Now on an almost daily basis I suck it up– both the woozy side effects, and a cup of coffee per day. I am teaching my body and mind to tolerate organic decaf just so I can taste this stuff semi-daily. It’s a winner!
It’s important to use the right kind of canned sweet potato. You want just pure sweet potato puree– that should be the only ingredient unless there’s a bit of salt. You don’t want to use candied yams or sweetened mashed sweet potatoes.
 I have also developed a “Skinny” version of this recipe!!


SPM close up WWM

Sweet Potato- Marshmallow Coffee Creamer– makes 6 servings
⅔ C canned sweet potato purée (unsweetened!)
¾ C marshmallow fluff
¼ c water
3 Tbsp. brown sugar
1 C whole milk of half and half
1 ½ tsp ground cinnamon
pinch freshly grated nutmeg
1/2 tsp kosher salt
½ tsp clear immitation vanilla flavoring (It tastes most like marshmallow)

In a small saucepan, stir together sweet potato puree and cinnamon. Place pan on a medium-high heat and stir frequently for about 2 minutes. This cooks out any raw flavors. Add brown sugar and  marshmallow fluff; stir until smooth. Next, add water and salt. Stir frequently until mixture comes to a gentle simmer and thickens slightly. Remove from heat.
When mixture has mostly cooled, add milk or half and half, vanilla, and nutmeg. Stir to combine, transfer to a container, and store in the refrigerator. Some of the spices and thicker bits of the sweet potato puree might ultimately sink to the bottom of your coffee mug, so if you prefer to avoid that, strain the creamer before storing it.
Add desired amount to coffee and enjoy. On special occasions, garnish as pictured with mini marshmallows, and toast them if you have a blowtorch!

I’m willing to bet that no one will be too upset if you take a batch of this to Thanksgiving this year. 
 Check out my low-calorie rendition of this creamer!



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