Sweet Potatoes with Marshmallows

Sweet Potatoes with Marshmallows
Makes 8
Prep 45 m
Roast 30 - 40 m
Bake 12 - 15 m



  1. 1 of 4 Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.
  2. 2 of 4 Increase oven temperature to 450 degrees F. Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.
  3. 3 of 4 In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.
  4. 4 of 4 Sprinkle marshmallows on potatoes. Bake, uncovered, 12 to15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately.
Nutrition Information for Sweet Potatoes with Marshmallows
Servings Per Recipe: 8
Per Serving: 30 g carb., 0.104 mg Thiamin, 2.362 mg vit. C, 2 g pro., 0 g Trans fatty acid, 0.592 mg Niacin, 33 mg chol., 0.086 mg Riboflavin, 14 g Fat, total, 5 g Monounsaturated fat, 7 g sat. fat, 0.225 mg Pyridoxine (Vit. B6), 0.061 µg Cobalamin (Vit. B12), 1 g Polyunsaturated fat, 12.095 µg Folate, 11 g sugar, 0.721 mg iron, 3 g fiber, 40.387 mg calcium, 148.2 IU vit. A, 255 kcal cal., 378 mg Potassium, 670 mg sodium