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Raspberry-Mallow Sweet Potatoes Recipe

My idea of fun is taking old, reliable recipes and creating new taste twists from them. This is one such success story. A classic holiday vegetable gets a delightful pick-me-up from raspberry preserves and marshmallow creme.—Darlene Godschalx, Prescott, Arizona

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Raspberry-Mallow Sweet Potatoes Recipe

Prep: 30 min. Bake: 20 min.

Yield: 16-20 Servings

30 20 50

Ingredients

4-1/2 pounds sweet potatoes, peeled and chopped (about 8 large)
1/4 cup packed brown sugar
1/4 cup maple syrup
2 tablespoons butter
1 jar (7 ounces) marshmallow creme
1/2 cup seedless raspberry jam, melted
Fresh raspberries, optional

Directions

Place potatoes in a large saucepan. Cover with water. Bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until potatoes are tender; drain. Transfer to a large bowl; mash. Combine the brown sugar, syrup and butter; beat into potatoes until smooth.
Spread potato mixture into a greased 13-in. x 9-in. baking dish. Drop marshmallow creme by tablespoonfuls over potatoes. Drizzle with jam. Cut through marshmallow creme with a knife to swirl. Cover and bake at 325° for 20-25 minutes or until heated through. Garnish with raspberries if desired. Yield: 16-20 servings.

Nutritional Facts 3/4 cup (calculated without raspberries) equals 148 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 24 mg sodium, 34 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Raspberry-Mallow Sweet Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p58