Mallow-Topped Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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My grandmother always served this sweet potato casserole at Thanksgiving. The puffy marshmallow topping gives the dish a festive look, and spices enhance the sweet potato flavor. -Edna Hoffman, Hebron, Indiana Ingredients:
6 cups hot mashed sweet potatoes (prepared without milk and butter) |
1 cup 2% milk |
6 tablespoons butter, softened |
1/2 cup packed brown sugar |
1 egg |
1-1/2 teaspoons ground cinnamon |
1-1/2 teaspoon vanilla extract |
3/4 teaspoon ground allspice |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
18 large marshmallows |
Directions:
1. In a large bowl, beat the sweet potatoes, milk, butter, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth.
2. Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown. Yield: 10-12 servings.
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