These heavenly, creamy
sweet potatoes are topped with an incredible marshmallow sauce.
Sweet Potatoes with
Marshmallow Crème Sauce
- 2 1/2 pounds sweet potatoes or 3 (15 ounce)
cans sweet potatoes, drained and mashed
- 1 tablespoon light margarine or butter
- 1/3 cup evaporated skimmed milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
-
- Marshmallow Sauce:
- 4 tablespoons light margarine or butter
1/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 cup water
1 cup miniature marshmallows
- Place sweet potatoes in a large pot, cover
with water and bring to boil. Reduce heat and cook until tender.
- Peel potatoes and place in mixing bowl.
Add margarine, evaporated milk, sugar and vanilla. Beat until
smooth.
- Spoon into greased 2-quart casserole dish.
- Pour Marshmallow Sauce over sweet potato
mixture.
- Cover with foil and bake at 350°F
(175°C) for 20 minutes.
- For Marshmallow Sauce: In small saucepan,
melt margarine. Stir in flour and cook for 1 minute, stirring
constantly. Add brown sugar and water, mixing well. Add marshmallows
and continue cooking over medium heat until marshmallows melt
and sauce thickens.
Makes 8 to 10 servings.
Note: Canned sweet potatoes are already
cooked.
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy of Lousiana Sweet Potato Commission.
