Instructions:
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1. Peel and cut sweet potatoes into pieces about 1 inch square. This is an approximation. The smaller the pieces, the quicker they will get soft. 2. Place the pieces of sweet potato in a large saucepan. 3. Add cold water to cover all of the potatoes. 4. Bring the water and sweet potatoes to a boil over high heat. 5. Lower the heat, cover and simmer 20 to 30 minutes or until tender. 6. Drain the potatoes. * Start here if you are using canned or microwaved potatoes * 7. Preheat oven to 350 degrees. 8. Place potatoes, brown sugar, maple syrup, cream, butter, vanilla, and spices in a large bowl. 9. Beat until smooth and fluffy. You can use a potato masher to mash down the mix and then a fork or egg beater to whip the potatoes, or just use an electric mixer. 10. Transfer the whipped sweet potato mixture into a greased 13x9-inch or 3-quart baking dish. Top evenly with marshmallows. 11. Bake the potatoes uncovered for about 25 minutes or until heated through. The marshmallow topping should be golden brown, not burnt.
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Helpful Hints:
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The sweet potatoes can be cooked in a microwave instead of boiling. It goes a bit quicker that way and doesn't change the taste. If you plan to cook potatoes - or sweet potatoes - in a microwave, make sure to stick each potato two or three times with a fork so excess steam can escape while cooking. Otherwise they'll explode! Microwave the sweet potatoes on High for 3 to 6 minutes. Turn the potaoes over (careful, they'll be hot) and finish cooking for another 2 to 4 minutes -- until they are tender. Let the microwaved potatoes sit for 5 minutes or until they are cool enough to work with. Peel the skin and begin the recipe from step number 7.
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