Raspberry-Mallow Sweet Potatoes

Name: Raspberry-Mallow Sweet Potatoes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16-20 servings.
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

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

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.

Nutrition Facts

3/4 cup: 148 calories, 1g fat (1g saturated fat), 3mg cholesterol, 24mg sodium, 34g carbohydrate (23g sugars, 2g fiber), 1g protein.

Reviews

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Average Rating:

head2toe

Oct 4, 2011

I had a hard time spreading the mallow and then adding the raspberry mixture. It still tasted okay, but not with the pretty ribbon image.