Holiday Sweet Potatoes with Marshmallow Cream

Recipe Rating:
 3 Ratings
Serves: 8-10
Prep Time:
Cook Time:

Ingredients

3 c sweet potatoes, cooked
1 c white sugar
1/2 c melted butter
3 eggs, large
1/3 c milk
1 1/2 tsp vanilla extract
1 jar(s) marshmallow cream or regular mini-marshmallows

The Cook

Angela Gray Recipe
x4
Well Seasoned
Bristol, TN (pop. 26,702)
angiemath
Member Since Jul 2011
Angela's notes for this recipe:
These Sweet Potatoes are my Granny's recipe, Clara Walker. What makes them extra special? You run your sweet potatoes through a food mill or fine colander and the potatoes are smooth with no lumps or strings. With the addition of some sugar, butter and vanilla these potato's really are the bomb ! The potato's are so smooth and creamy, almost like pie filling. And I haven't even got to the Marshmallow Cream part ! *This is not my picture but until I make them again this will have to do.
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Directions

1
Preheat oven to 350 degrees
2
Grease an 8x8 baking dish
3
Run the 3 cups of cooked sweet potatoes through a ricer, food mill or fine mesh sieve or colander.
4
Stir in the rest of the ingredients by hand.
5
Pour into baking dish.
6
Top with Marshmallow cream or mini marshmallow. * The marshmallow cream will come out of the jar easier if you microwave it for just a couple of seconds. NO longer or you will have a marshmallow volcano ! lol
7
Bake until puffy. Serve immediately
8
I always double this recipe so we will have leftovers for the next day. You can make this up the night before and then just pop it in the oven with foil to warm and THEN add the marshmallow.
Comments

1-5 of 31 comments

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user Gail Welch sugarshack - Aug 14, 2011
Bring on the Holidays!!
user Angela Gray angiemath - Aug 14, 2011
Gail, these are so special, almost like a souffle, running through a ricer or whatever you have makes them so smooth and creamy. No strings or lumps !
user Gail Welch sugarshack - Aug 14, 2011
I may have to go buy a ricer. All I have is a colander.
user Angela Gray angiemath - Aug 14, 2011
A colander will work fine Gail, just work the potato through with your hands. As long as it catches the strings and breaks up the lumps you will have the same result. A ricer is a very handy thing to have on hand, I use my grandmothers, until I had hers I had never owned one. Boy, they are easy to use and make great mashed and sweet potato's . Anyway, let me know how it goes. But, please be warned ! I am not kidding these are addictive, I know everyone says that, but these are truly special!

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