Rating: 5 stars
19 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can make this dish up to two days ahead. Simply bake the potatoes and assemble. Then refrigerate and bake just before serving.

Bill and Cheryl Jamison
Recipe by Cooking Light November 2009

Gallery

Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.

  • Reduce oven temperature to 350°.

  • Stir half-and-half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes. Sprinkle the top with mini-marshmallows and chopped pecans; bake 12 minutes or until the mini-marshmallows are slightly melted. Serve immediately.

Nutrition Facts

185 calories; fat 7.3g; saturated fat 3.6g; mono fat 2.1g; poly fat 0.7g; protein 3.2g; carbohydrates 28g; fiber 3.4g; cholesterol 41mg; iron 1mg; sodium 315mg; calcium 57mg.
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