I found this intriguing recipe in my Epicurious app and adapted it a bit with marshmallows. What I absolutely loved about this dish was the hint of sherry. I love sweet potatoes. If you don’t use 4 pounds of potatoes, reduce the sherry.
Ingredients:
- 2 pounds medium-sized red-skinned sweet potatoes (yams)
- 2 pounds medium-sized tan-skinned sweet potatoes
- 10 TBS (1 1/4 sticks) butter, room temperature
- 1/4 cup (packed) golden brown sugar
- 5 TBS dry Sherry
- 1 bag mini marshmallows
- Salt and pepper to taste
Directions:
Preheat oven to 425 degrees. Pierce all sweet potatoes with a fork and bake until tender, about 55 minutes. Cool slightly. Using a spoon, scoop potato pulp into a large bowl. Add butter and brown sugar; using an electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to a baking pan and cover with one layer of mini marshmallows. Bake for 6-8 minutes at 400 degrees or until marshmallows are tanned.
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