Mashed Sweet Potatoes

Southern Living
12 servings


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4 pounds sweet potatoes
1/2 teaspoon salt
1/2 cup butter or margarine, melted
1/2 cup half-and-half
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
40 large marshmallows


Cook potatoes with 1/2 teaspoon salt in boiling water to cover in a large Dutch oven 30 minutes or until tender; drain. Cool potatoes slightly; peel and cut into chunks.

Beat potato, butter, and next 3 ingredients, in batches, at medium speed with an electric mixer until smooth. Spoon into a lightly greased 13- x 9-inch baking dish. (If desired, cover and refrigerate up to 3 days, or freeze up to 1 month. Thaw at least 12 hours in refrigerator.)

Bake at 350° for 30 minutes; top with marshmallows, and bake 15 more minutes or until golden.

Created date

October 2003