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 (recipe follows)
- 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 degrees
F. for 20 minutes.
Makes 8 to 10 servings.
- 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
- 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.
Note: Canned sweet potatoes are already
cooked.
Per serving: CAL 330.6 (19% from fat);
FAT 7.097g; PROTEIN 2.63g; CARB 66.81g; CHOL 0.383mg; SODIUM
137.9mg
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy of Lousiana Sweet Potato Commission.
