Marshmallow Sweet Potatoes
I’m the one posting, but this tutorial was all done by Mama so I’ll let her voice take over from here!
This was a favorite dish that I enjoyed as a child at Mama Reed’s. I watched her make it when I was older and then made it from memory after I was married.
My kids seemed to like the fruit flavored marshmallows best on it so that is what I usually use. This recipe was before anyone made the now classic sweet potato casserole with the streusel topping. It was just a dish that was made a little fancier by putting marshmallows on it. Sweet potatoes were something that was usually grown from the garden and available throughout the fall and winter.
When I got married(1969), sweet potatoes were only available in the grocery stores in the fall and winter. I remember someone telling me in the 1980′s that you could now get sweet potatoes year round in the grocery store and I was so excited. I had not noticed them because I took for granted that they were not for sale that time of year. That was just unheard of when I was young. Sweet potatoes were definitely a fall and winter dish that was looked forward to the rest of the year.
You’ll need, two sweet potatoes, milk, sugar or splenda, butter, egg, and marshmallows.
Peel and slice your sweet potatoes, put them in a pot.
Cover with water and cook until tender.
Drain in colander and return to pot.
Add margarine…and remind Mama that her kitchen is actually darker than she thinks it is when she is taking pictures in there. She will then sigh and carry on about having to take all of the ingredients to her sunroom to photograph and you’ll tell her she doesn’t have to, that it’ll be alright – but next time she will.
Add splenda or sugar (we use splenda these days)
Mooshy! Mooshy! Mooshy!
Add egg and moosh up again. You don’t want to add your egg right at the start because it will be so hot that your egg will cook up and get all white and….eggy. If you add it at this point, your mixture had cooled enough that it won’t cook it right away but you still need to moosh it soon after putting it in.
Spoon into pie plate.
Cover with marshmallows. Place in 350 oven until marshmallows are puffed and browned.
Marshmallow Sweet Potatoes
- 2 large sweet potatoes or yams
- 1/2 cup sugar or splenda
- 2 Tablespoons margarine or butter
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1 egg
- Marshmallows (fruit flavored or plain)
- Peel and cut up sweet potatoes. Cover with water and cook until tender.
- Drain. Mash sweet potatoes with potato masher or mixer. Add margarine, sugar, cinnamon and milk. Stir well. Add egg and blend well. (If you add the egg to the hot sweet potatoes, it will begin to cook before it is blended and you will have scrambled eggs in your mixture) Pour sweet potato mixture into oven proof dish. Cover with marshmallows. Place in 350 degree oven and cook until marshmallows are puffed and slightly browned.
Would you like to recieve all of this week’s recipes in a printer friendly format in your email? Just sign up at the top right of this page for my email subscriber list! I mail them all out in printer friendly format at the end of the week!
Be SURE to check out Southern Plate this Sunday!
I have a delicious post which will be viewed by people around the world!
A Southern meal is about to be spotlighted in a big way, can’t wait to fill you all in but you’ll have to wait until Sunday!