Angela Gray Recipe

Holiday Sweet Potatoes with Marshmallow Cream

By Angela Gray angiemath

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Angela's Story

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.


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

Directions Step-By-Step

Preheat oven to 350 degrees
Grease an 8x8 baking dish
Run the 3 cups of cooked sweet potatoes through a ricer, food mill or fine mesh sieve or colander.
Stir in the rest of the ingredients by hand.
Pour into baking dish.
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
Bake until puffy. Serve immediately
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.

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