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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I grew up eating sweet potatoes cooked this way. Granny knew it was my favorite and she always served them when I was visiting her. I leave out the nutmeg (personal preference). Ingredients:
4 lbs sweet potatoes |
1/2-3/4 teaspoon salt |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 cup half-and-half |
1 -1 1/2 teaspoon ground cinnamon |
1 teaspoon ground nutmeg (optional) |
1 tablespoon vanilla |
1/2 cup sugar (optional, to taste) or 1/2 cup brown sugar (optional, to taste) |
40 large marshmallows (i use miniature marshmallows) |
Directions:
1. Place potatoes and salt in a large pot.
2. Add water to cover; bring to a boil; boil for 30 minutes or until potatoes are tender; drain.
3. Let potatoes cool until you can handle them; peel and cut into chunks.
4. Place potatoes, butter, half-and-half, cinnamon, nutmeg (if using), vanilla, and sugar in a large bowl.
5. Beat using an electric mixer on medium speed until smooth.
6. Spoon potato mixture into a lightly greased 13x9 inch baking dish.
7. Bake at 350° for 30 minutes.
8. Top with marshmallows; bake 15 more minutes or until golden.
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