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  Sweet potatoes 6 Large
  Milk 2 Tablespoon
  Butter stick 1⁄4 Cup (4 tbs) (unsalted)
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon, freshly ground
  Marshmallows 10 Ounce

Preheat the oven to 325°F.
Cut the unpeeled potatoes into thirds and cook in boiling salted water until tender.
Drain, rinse in cool water, and peel.
Place in a food processor along with the milk, butter, and spices.
Puree until smooth.
(Or beat with an electric mixer or potato masher until mashed.) Spray a 2-quart souffle or ovenproof casserole dish with cooking spray.
Spoon in the potato mixture and cover the top with marshmallows.
Make sure there is an inch of space at the top of the dish so that the marshmallows don't overflow during baking.
Bake until the topping is golden and puffed, about 30 to 40 minutes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2144 Calories from Fat 450

% Daily Value*

Total Fat 51 g78.4%

Saturated Fat 17.4 g86.8%

Trans Fat 0 g

Cholesterol 55.8 mg18.6%

Sodium 1731.3 mg72.1%

Total Carbohydrates 418 g139.4%

Dietary Fiber 30.2 g121%

Sugars 202.9 g

Protein 21 g42.1%

Vitamin A 2597.2% Vitamin C 36.5%

Calcium 38.2% Iron 37%

*Based on a 2000 Calorie diet

Sweet Potatoes Recipe