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Sweet Potatoes with Toasted Marshmallows
- Makes: 8 servings
- Bake 25 mins
- Cook 12 mins to 15 mins
Cinnamon, allspice, star anise, and vanilla make all the difference in Sweet Potatoes with Toasted Marshmallows from Coatright's Restaurant in Willow Springs, Illinois.
Ingredients
-
3
large sweet potatoes or yams (about 2 pounds), peeled and cut into 1-1/2-inch chunks
-
1/2
cup
packed dark brown sugar
-
1/4
cup
whipping cream
-
1/4
cup
butter, softened
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
ground allspice
-
1/4
teaspoon
anise seeds, crushed
-
1/4
teaspoon
ground black pepper
-
1
vanilla bean, halved lengthwise, 1 teaspoon vanilla
-
1
cup
tiny marshmallows
Directions
- In a covered saucepan, cook potatoes in enough boiling water to cover for 12 to 15 minutes or until just tender; drain and mash. Add brown sugar, cream, butter, cinnamon, allspice, anise seeds, pepper, and vanilla bean or vanilla; stir gently to combine. Transfer to a 1-1/2-quart casserole.
- Bake, covered, in a 375 degree F oven for about 15 minutes or until heated through. Remove from oven; discard vanilla bean, if using. Stir gently. Top with marshmallows. Return to oven. Bake 10 minutes more or until the marshmallows are golden. Makes 8 servings.
Nutrition Facts
(Sweet Potatoes with Toasted Marshmallows)
Servings Per Recipe 8, cal. (kcal) 280, pro. (g) 2, fiber (g) 4, sodium (mg) 88, chol. (mg) 27, Fat, total (g) 9, carb. (g) 48