| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 25 min | 45 min |
Servings
10 servings
Ingredients
4 pounds sweet potatoes, fresh or about 4 cups mashed canned product
1/2 cup Milk
2 tablespoons Butter
1/3 cup Brown sugar
1 teaspoon vanilla extract
1/2 teaspoon Salt
1/2 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
1/2 teaspoon Lemon juice
1/4 cup Pecans, toasted
3 cups Miniature marshmallows
Directions
Method:
Preheat oven to 400 degrees F. Wash the potatoes thoroughly and poke some holes in them using a fork. Bake the sweet potatoes on a foil covered sheet pan for about 45-55 minutes. They will be soft to the touch when ready. Peel the sweet and put in a large bowl, add the milk and butter and mash until smooth. Add in the brown sugar, vanilla extract, salt, cinnamon, nutmeg, lemon juice and mix until fully incorporated. Place the mixture evenly into a lightly buttered pan and sprinkle the pecans on top. Cover the top of the potatoes with an even layer of marshmallows and bake until the marshmallows are golden brown about 20-25 minutes then serve, enjoy!
Chef’s Note: This can be prepared a few days in advance and warmed up for service.
