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Whipped Sweet Potatoes with Marshmallow Crust

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Fresh ginger and lime juice offer a twist on this traditional casserole. (If you’re out of limes or lime juice, try orange juice.)

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Ingredients

  • 3 pounds sweet potatoes or yams
  • 1 1/2 cups 1 percent low-fat milk
  • 2 tbsp minced fresh ginger
  • 3 tbsp lime juice
  • 4 cups miniature marshmallows
  • 2 tbsp long, thin shreds orange peel
  • Salt to taste

Details

Adapted from safeway.com

Preparation

Step 1

Scrub sweet potatoes, pierce in several places with a sharp knife, and place in a shallow 9-by-13-inch or 10-by-15-inch pan.

Bake in a 400 F oven until sweet potatoes give readily when gently squeezed, about 1 hour, depending on size. Let stand until cool enough to handle, about 10 minutes.

Cut sweet potatoes in half and scoop flesh into large bowl; discard peels. With a potato masher or a mixer, mash or beat sweet potatoes with milk. Stir in ginger, lime juice and 2 cups marshmallows. Spread evenly in a shallow 3-quart casserole.

Cover sweet potatoes evenly with remaining marshmallows.

Bake in a 400 F oven until potatoes are hot in center and marshmallow topping is richly browned, 15 or 20 minutes. Sprinkle with orange peel and serve, adding salt to taste.


Notes: If making up to 1 day ahead, complete recipe through putting sweet potatoes in casserole; cover and chill. Bake, covered, without topping, until warm in center, 20 to 30 minutes, then cover evenly with marshmallows and return to oven until topping is browned, about 10 minutes longer.

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