The American tradition of cooking sweet potatoes with marshmallows is a bit of a leap for the European reader. But it always pays to keep an open mind. I find myself strangely compelled by the luscious, syrupy purée, just tangy enough with lime to find a workable partnership with the white dots of marshmallow, tortoiseshelled by the heat of the oven. For US cup measures, use the toggle at the top of the ingredients list.
