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.
- 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.