Raspberry-Mallow Sweet Potatoes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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My idea of fun is taking old, reliable recipes and creating new taste twists from them. This is one such success story. A classic holiday vegetable gets a delightful pick-me-up from raspberry preserves and marshmallow creme.Darlene Godschalx, Prescott, Arizona Ingredients:
4-1/2 pounds sweet potatoes, peeled and chopped (about 8 large) |
1/4 cup packed brown sugar |
1/4 cup maple syrup |
2 tablespoons butter |
1 jar (7 ounces) marshmallow creme |
1/2 cup seedless raspberry jam, melted |
fresh raspberries, optional |
Directions:
1. Place potatoes in a large saucepan. Cover with water. Bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until potatoes are tender; drain. Transfer to a large bowl; mash. Combine the brown sugar, syrup and butter; beat into potatoes until smooth.
2. Spread potato mixture into a greased 13-in. x 9-in. baking dish. Drop marshmallow creme by tablespoonfuls over potatoes. Drizzle with jam. Cut through marshmallow creme with a knife to swirl. Cover and bake at 325° for 20-25 minutes or until heated through. Garnish with raspberries if desired. Yield: 16-20 servings.
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