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Whipped Sweet Potatoes With Marshmallow Crust

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Ingredients
  Sweet potatoes/Yams 3 Pound
  Low fat milk 1 1⁄2 Cup (24 tbs)
  Minced fresh ginger 2 Tablespoon
  Lime juice 3 Tablespoon
  Miniature marshmallows 4 Cup (64 tbs)
  Shredded orange peel 2 Tablespoon (Long Thin Shreds)
  Salt To Taste
Directions

1. Scrub sweet potatoes, pierce in several places with a sharp knife, and place in a shallow pan (9 by 13 in. or 10 by 15 in.).
2. Bake in a 400° oven until sweet potatoes give readily when gently squeezed, about 1 hour, depending on size. Let stand until cool enough to handle, about 10 minutes.
3. Cut sweet potatoes in half and scoop flesh into a large bowl; discard peels. With a potato masher or a mixer, mash or beat sweet potatoes with milk. Stir in ginger, lime juice, and 2 cups marsh-mallows. Spread evenly in a shallow 3-quart casserole.
4. Cover sweet potatoes evenly with remaining marshmallows.
5. Bake in a 400° oven until potatoes are hot in the center and marshmallow topping is richly browned, 15 to 20 minutes. Sprinkle with orange peel.

Recipe Summary

Method: 
Baked

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