Sweet Potatoes Richard

Sweet Potatoes Richard Recipe
Howard L. Puckett

Recipe from

Coastal Living


3 pounds unpeeled sweet potatoes (about 4 large)
1 1/2 cups packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
1/3 cup chopped pecans, toasted
1/3 cup raisins
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups miniature marshmallows


Boil potatoes in water to cover 25 minutes or until tender. Cool slightly and peel.

Combine potatoes, sugar, cinnamon, and butter in a large bowl. Mash well with a potato masher. Stir in next 4 ingredients.

Spoon into a buttered 11- x 7-inch dish. Sprinkle evenly with marshmallows. Bake at 350° for 20 minutes or until marshmallows are lightly browned.

Dickie Brennan,

Coastal Living

November 2005
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