Photo: Oxmoor House
Yield
Serves 12 (serving size: 1/2 cup)

Based on sweet potato pie, a favorite in the South, this famous Thanksgiving side dish has a rich history. The marshmallows were added by Janet McKenzie Hill, the founder of the Boston Cooking-School Magazine, in 1917, when the marshmallow evolved from a specialty confection into an everyday treat.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place sweet potatoes in a shallow baking pan lined with foil. Bake at 425° for 1 hour or until tender. Reduce oven temperature to 350°.

Step 3

Peel sweet potatoes; place in a large bowl. Add butter and next 3 ingredients (through cinnamon); mash with a potato masher until pureed. Spoon potato mixture into a 2-quart glass or ceramic baking dish coated with cooking spray.

Step 4

Bake at 350° for 10 minutes. Top with marshmallows; bake an additional 10 minutes or until marshmallows are lightly browned.

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