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Mashed Sweet Potatoes

Yield 12 servings

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.)

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