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Howard L. Puckett Photo by: Howard L. Puckett

Sweet Potatoes Richard

Coastal Living NOVEMBER 2005

  • Yield: Makes 6 servings

Ingredients

  • 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

Preparation

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.

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Sweet Potatoes Richard Recipe

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