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Raspberry-Mallow Sweet Potatoes

 Raspberry-Mallow Sweet Potatoes
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
16-20 ServingsPrep: 30 min. Bake: 20 min.


  • 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


  • 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,

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Raspberry-Mallow Sweet Potatoes (continued)

Nutritional Facts: 34 g carbohydrate, 2 g fiber, 1 g protein.