Granny always makes the best food. Angela's granny's holiday sweet potatoes are the perfect example. The sweet potatoes are smooth, creamy, and sweet. We loved the addition of marshmallow creme instead of mini marshmallows. The creme forms a crust on top. A delicious holiday side dish. These sweet potatoes are my Granny's recipe, Clara Walker. What makes them extra special? You run your sweet potatoes through a food mill or fine colander and the potatoes are smooth with no lumps or strings. With the addition of some sugar, butter, and vanilla these potatoes really are the bomb! The potatoes are so smooth and creamy, almost like pie filling. And I haven't even got to the marshmallow creme part!
Ingredients :
- 3 cup(s) sweet potatoes
- cooked
- 1 cup(s) white sugar
- 1/2 cup(s) melted butter
- 3 - eggs
- large
- 1/3 cup(s) milk
- 1 1/2 teaspoon(s) vanilla extract
- 1 jar(s) marshmallow creme or regular mini-marshmallows (7 oz)
Intructions :
- Preheat oven to 350 degrees. Grease an 8x8 baking dish.
- Run the 3 cups of cooked sweet potatoes through a ricer
- food mill
- or fine mesh sieve or colander.
- Stir in the rest of the ingredients by hand (except marshmallow creme).
- Pour into baking dish.
- Top with marshmallow creme (or mini marshmallows). The marshmallow cream will come out of the jar easier if you microwave it for just a couple of seconds. NO longer or you will have a marshmallow volcano! lol
- Bake until puffy
- about 25 minutes. Serve immediately.I always double this recipe so we will have leftovers for the next day. You can make this up the night before and then just pop it in the oven with foil to warm it and THEN add the marshmallow.
Rated 5/5 based on 80 Reviews
Keyword : recipe-American-Vegetables-Bake