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My grandmother always served this sweet potato casserole at Thanksgiving. The puffy marshmallow topping gives the dish a festive look, and spices enhance the sweet potato flavor. -Edna Hoffman, Hebron, Indiana
Nutritional Facts 1 serving (3/4 cup) equals 312 calories, 7 g fat (4 g saturated fat), 36 mg cholesterol, 201 mg sodium, 59 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Mallow-Topped Sweet Potatoes in Taste of Home October/November 2002, p33
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Reviewed on Jan. 05, 2012 by carmel68
Very good. I had to use the mini mashmellows. It was a big hit I made it for Thanksgiving.
Reviewed on Dec. 24, 2011 by lpw38
My family LOVES this recipe! Great for Holidays!
Reviewed on Dec. 03, 2011 by bobandsue333
Good and Easy and yes I will make it again.
Reviewed on Nov. 10, 2011 by corkyy11
I make this recipe during the course of the year. Instead of topping with marshmallows, I use marshmallow creme & spread on top of the casserole.
Reviewed on Nov. 21, 2010 by sarilarry
I have a lot of family members who do not like sweet potatoes and they love this. They said it taste like pumpkin pie. I have altered the recipe. I make more of the mashed sweet potatoes and cover the top with small marshmallows.
Reviewed on Apr. 28, 2009 by twolfmom08
For even better flavor, steam the potatoes in their skins prior to peeling. I use my steam canner to do this. A metal colander above boiling water would also work.
Reviewed on Apr. 27, 2009 by twolfmom08
Reviewed on Dec. 25, 2008 by JBarta
I used canned Yams to help save time and they still turn out great!
I never liked sweet potatoes until I tried this recipe for my husband. I absolutely love these!
Reviewed on Nov. 26, 2008 by tuscalooso
I've prepared this recipe since it came out in the 2002 magazine and everyone loves it and tries to guess what spices are in it!
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