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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

Yield:
Serves 12 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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°.

  • 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.

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

Source

Cooking Light Lighten Up, America!

Nutrition Facts

196 calories; fat 2.1g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 2.8g; carbohydrates 42.6g; fiber 4.9g; cholesterol 5mg; iron 1mg; sodium 195mg; calcium 50mg.
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