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Cristina Cooks Sweet Potatoes With Marshmallows

Cristina Cooks Sweet Potatoes With Marshmallows

Ingredients:
  • 6 pounds light-colored sweet potatoes , skins on
  • ½ tsp. cloves
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 tsp. kosher salt
  • 2 cups warm whole milk
  • 4 Tbsp. unsalted butter
  • 1 (16-ounce) bag large marshmallows
  • Freshly ground pepper , to taste

Servings: Serves 12

Recipe:

  1. Preheat oven to 325°.
  2. Cut sweet potatoes into 2-inch slices and leave skin on.
  3. Add to a large stockpot and cover with water.
  4. Cover pot and bring to a gentle boil for 30 minutes—potatoes should be firm, not mushy.
  5. Drain.
  6. Peel potatoes while running cold water over them.
  7. Mash in a bowl with a ricer or masher.
  8. Put potatoes into a stand up mixer with a paddle attachment.
  9. Turn mixer on medium and add:
    • • Cloves (½ tsp.)
    • • Cinnamon (1 tsp.)
    • • Nutmeg (1 tsp.)
    • • Butter (4 Tbsp.)
    • • Salt (2 tsp.)
  10. Pour in milk (2 cups) a little at a time -- Mix well.
  11. Spread potatoes evenly into coated 10" x 14" baking dish, leaving 2 inches for marshmallows.
  12. Add marshmallows on top in even rows.
  13. Bake for 30 minutes, checking frequently, or until the marshmallows are golden brown.

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