Holiday Sweet Potatoes with Marshmallow Cream
By Angela Gray angiemath
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.
sweet potatoes, cooked
1 1/2 tsp
marshmallow cream or regular mini-marshmallows
1Preheat oven to 350 degrees
2Grease an 8x8 baking dish
3Run the 3 cups of cooked sweet potatoes through a ricer, food mill or fine mesh sieve or colander.
4Stir in the rest of the ingredients by hand.
5Pour into baking dish.
6Top 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
7Bake until puffy. Serve immediately
8I 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.