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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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a new twist on an old favorite Ingredients:
4 large sweet potatoes |
1 3/4 cups brown sugar |
2 pints heavy whipping cream |
10 ounces small marshmallows |
1 ounce cognac |
3 drops vanilla extract |
Directions:
1. preheat oven to 350°F.
2. Cut potatoes in 2 pieces.
3. Cover sweet potatoes w/water in saucepan; bring to low boil until just done; drain water and let stand uncovered.
4. Spray a 9x13 baking dish.
5. While potatoes were cooking you should have put the cream in a saucepan to med boil, reduce by a third stirring frequently at that time.
6. Add the unpacked brown sugar and let low roll for another 3 minute; again stir freq.
7. At that time add the cognac and vanilla and let roll for another 3 minutes.
8. At that time remove from heat and let stand for 5 minutes.
9. In that 5 minute time span, spray the baking dish.
10. Place the potatoes in the dish spreading evenly.
11. Pour the cream mixture evenly over the potatoes scraping any excess with a spatula. Top with the marshmallows.
12. Bake in preheated oven for approximately 30 minutes depending on oven temp accuracy or until mallows are melted and lightly browned; let stand about 10 minutes and - enjoy.
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