Recipe: Sweet Potatoes with Marshmallow Clouds and Mashed Sweet Potatoes with Marshmallows

SWEET POTATOES WITH MARSHMALLOW CLOUDS
From: Mary
Makes 6-8 servings

6 large sweet potatoes, peeled and cut into cubes
1/4 cup unsalted butter
1 cup light cream
1/2 cup dark brown sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
12 large marshmallows, cut in half (for top)

Place the sweet potatoes in an 8-quart saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, or until tender when poked with a fork.

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish.

Drain the sweet potatoes, place in a large bowl and mash until fairly smooth. Add the butter, cream, brown sugar, cinnamon and vanilla extract. Transfer to the baking dish.

Cover and bake for 35 to 40 minutes, or until heated through.

Uncover the baked sweet potatoes and place the marshmallows on top. Return to the oven and bake for an additional 5 to 8 minutes, or until the marshmallows turn golden.

TO FREEZE AHEAD:
This dish can be frozen, but don't add the marshmallows or bake it before freezing.

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MASHED SWEET POTATOES WITH MARSHMALLOWS
Makes 6-8 servings

2 1/4 lbs sweet potatoes (canned or precooked)
2 cups milk
3 tbsp brown sugar
3 tbsp butter, melted
1/2 tsp salt
Dash ground black pepper
Dash ground cinnamon
1/4 cup raisins
Marshmallows (for top)

Mash sweet potatoes. Add milk gradually (if you add it too fast it splashes and is hard to mix in). Mix in remaining ingredients. Put in buttered casserole.

Heat through in a slow oven (250 degrees F) for 20-30 minutes, or in microwave).

Cover top with marshmallows. Return to oven until marshmallows are slightly melted and a bit brown (if the oven is too hot, the marshmallows will disappear!) This step cannot be done in the microwave.