Recipe: Sweet Potatoes with Marshmallows (2)

SWEET POTATOES WITH MARSHMALLOW CLOUDS

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

Ingredients:

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

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. 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.

Yields 6 to 8 servings.
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MASHED SWEET POTATOES WITH MARSHMALLOWS

Yield: 6 to 8 servings

Ingredients:

2 1/4 lb Sweet potatoes (canned or Precooked)
2 c Milk
3 T Brown sugar
3 T Melted butter
1/2 t Salt
ds Pepper
ds Cinnamon
1/4 c Raisins
x Marshmallows

Mash sweet potatoes by putting through a sieve
or beating in an electric beater or using a
potato masher or food mill.

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 (bake in slow oven (250 deg. 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.

RATING Difficulty: easy with an electric mixer.

Time: 15 minutes preparation, 30 minutes baking.

Precision: approximate measurement OK.