Recipe by: Chef John V.
History: A recipe that kids of all ages love!
Description: Mashed Sweet Potatoes baked with sugar, cream
marshmallows and toasted pecans
Preparation time: about 45 minutes
3 medium size sweet potatoes (about 3x5 inch in size)
1/2 cup light cream
1/3 cup sugar
1/2 tsp salt
2 tbsp, butter melted plus 2 tbsp. butter for the casserole and pecans
2 eggs, beaten
1/2 tsp. nutmeg
12 marshmallows, large
1/2 cup pecans
1 tbsp. sugar
Preheat oven to 350 degree F. and butter a 1 quart casserole using 1 tbsp. of the
Cook the sweet potatoes in there skin in boiling salted water, drain, cool
peel. Mash the potatoes until light and fluffy, Beat in the cream, sugar,
salt, butter eggs
and nutmeg. Melt 1 tbsp. butter and toss the pecans in it warming and
Place the sweet potato mixture in the buttered casserole and smooth the
top. Top with
marshmallows and then with the pecans. Sprinkle with sugar.
Bake for about 35 minutes
Notes* Try baking the potatoes, then peeling them instead of boiling for a richer flavor!