Mashed Sweet Potatoes with Marshmallows

Mashed Sweet Potatoes with Marshmallows Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Mashed sweet potatoes with marshmallows is a classic side dish that is often enjoyed during the holiday season. The combination of creamy sweet potatoes and gooey marshmallows creates a delicious and comforting dish that is sure to be a hit with family and friends.

History

The origins of mashed sweet potatoes with marshmallows are not entirely clear, but it is believed to have originated in the southern United States. Sweet potatoes have long been a staple in southern cooking, and the addition of marshmallows likely came about as a way to add sweetness and a touch of indulgence to the dish.

Ingredients

4 lb (1.81 kg) sweet potatoes or yams, scrubbed
boiling salted water
0.25 cup margarine
9 large marshmallows, halved

How to prepare

Cook the potatoes in a large pot of boiling salted water for about 40 minutes, or until they are tender when pierced.
Drain the potatoes.
Allow the potatoes to cool slightly, then peel and mash them in a large bowl.
Stir in the butter until the mixture is smooth.
Scrape the mashed potatoes into a greased shallow 2 qt (1.89 liter) casserole dish.
The mashed potatoes can now be covered and refrigerated for up to 2 days.
To serve, preheat the oven to 375°F (191°C).
Arrange the marshmallows on top of the mashed potatoes.
Bake for 20 minutes, or until the marshmallows puff and brown and the potatoes are hot.

Variations

For a twist on the classic recipe, try adding a sprinkle of cinnamon or nutmeg to the mashed sweet potatoes before baking.
You can also experiment with different toppings, such as chopped pecans or a drizzle of maple syrup.

Cooking Tips & Tricks

Be sure to cook the sweet potatoes until they are tender when pierced with a fork. This will ensure that they mash easily and have a smooth texture.

- For a richer flavor, you can substitute butter for the margarine in this recipe.

- If you prefer a more caramelized topping, you can broil the marshmallows for a few minutes after baking.

Serving Suggestions

Mashed sweet potatoes with marshmallows pairs well with roasted turkey, ham, or chicken. It can also be served alongside green beans, cranberry sauce, and dinner rolls.

Cooking Techniques

The key to making perfect mashed sweet potatoes is to cook them until they are very tender, which will make them easier to mash. Be sure to drain them well before mashing to avoid a watery texture.

Ingredient Substitutions

If you prefer a dairy-free version of this dish, you can use coconut oil or a dairy-free margarine in place of the butter. You can also use vegan marshmallows for a completely plant-based option.

Make Ahead Tips

You can prepare the mashed sweet potatoes up to 2 days in advance and store them in the refrigerator until you are ready to bake them with the marshmallows.

Presentation Ideas

For a festive touch, you can sprinkle some additional marshmallows on top of the dish before serving. You can also garnish with a sprinkle of cinnamon or a drizzle of honey.

Pairing Recommendations

Mashed sweet potatoes with marshmallows pairs well with a variety of main dishes, including roasted meats, poultry, and vegetarian entrees. It also complements a range of side dishes, such as green vegetables, salads, and bread rolls.

Storage and Reheating Instructions

Leftover mashed sweet potatoes with marshmallows can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in a preheated oven at 350°F (177°C) for about 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of mashed sweet potatoes with marshmallows contains approximately 220 calories.

Carbohydrates

Each serving of mashed sweet potatoes with marshmallows contains approximately 40 grams of carbohydrates.

Fats

Each serving of mashed sweet potatoes with marshmallows contains approximately 6 grams of fat.

Proteins

Each serving of mashed sweet potatoes with marshmallows contains approximately 2 grams of protein.

Vitamins and minerals

Sweet potatoes are a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains dairy (butter) and may contain gluten (depending on the margarine used). It is also not suitable for those with a sensitivity to marshmallows.

Summary

Mashed sweet potatoes with marshmallows is a relatively high-carb and moderate-fat dish that is rich in vitamins and minerals, particularly vitamin A and vitamin C.

Summary

Mashed sweet potatoes with marshmallows is a delicious and comforting side dish that is perfect for holiday gatherings or weeknight dinners. With a creamy texture, sweet flavor, and gooey marshmallow topping, this dish is sure to be a hit with everyone at the table.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes fell upon a picture of a dish that looked both comforting and indulgent - Mashed Sweet Potatoes with Marshmallows.

I had never heard of such a dish before, but something about it called out to me. The combination of creamy sweet potatoes and gooey marshmallows seemed like a match made in heaven. I knew I had to try making it myself.

I read through the recipe carefully, taking note of each ingredient and step. It seemed simple enough - just sweet potatoes, butter, sugar, and marshmallows. I had all of the ingredients on hand, so I decided to give it a go.

I peeled and diced the sweet potatoes, then boiled them until they were soft and tender. I mashed them with a generous amount of butter and sugar, creating a smooth and creamy mixture. I transferred the mashed sweet potatoes to a baking dish and topped them with a layer of marshmallows.

As I slid the dish into the oven, the sweet aroma of roasting marshmallows filled the kitchen. I couldn't wait to see how it would turn out.

When the timer went off and I pulled the dish out of the oven, I was greeted with a sight that made my mouth water. The marshmallows had melted and turned golden brown, creating a deliciously sticky topping for the sweet potatoes. I couldn't resist taking a spoonful right then and there.

The combination of flavors was unlike anything I had ever tasted before. The sweetness of the marshmallows paired perfectly with the creamy sweetness of the mashed sweet potatoes. It was a decadent and comforting dish that warmed me from the inside out.

I knew then and there that this recipe would become a staple in my cooking repertoire. I shared it with friends and family, who all raved about its deliciousness. It became a go-to dish for holidays and special occasions, a crowd-pleaser that never failed to impress.

Over the years, I have made this recipe countless times, each time adding my own little twist or variation. Sometimes I sprinkle cinnamon on top for a warm and spicy kick, other times I mix in chopped pecans for a crunchy texture. No matter how I make it, though, the dish always brings a smile to the faces of those who taste it.

I often think back to that cold winter day when I first discovered the recipe for Mashed Sweet Potatoes with Marshmallows. It was a turning point in my cooking journey, a moment when I realized the power of simple ingredients and a little creativity.

Now, as I pass the recipe on to you, my dear grandchild, I hope that you will find as much joy in making and sharing this dish as I have. May it bring warmth and comfort to your kitchen, and may it become a cherished tradition in your own family for years to come. Bon appétit!