This is an intriguing recipe I found in my epicurious app and adapted a bit with marshmallows. The thing I absolutely loved about this dish is the hint of sherry. This is the second sweet potato dish I have placed on the website. You might be able to tell, I love sweet potatoes. If you don’t use 4 pounds of potatoes, reduce the amount of Sherry.
- 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
Preheat oven to 425 degrees. Pierce all sweet potatoes with fork and bake until tender, about 55 minutes. Cool slightly. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar, using 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 mini marshmallows. Bake for 6-8 minutes at 400 degrees or until marshmallows are tanned.