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Baked Marshmallow Sweet Potatoes

Guest Author - Sandy Moyer

Baked Marshmallow Sweet Potatoes

  • 2 lbs ( about 6) fresh sweet potatoes or yams, or 2 - 1lb. cans of sweet potatoes or yams
  • 1 cup sour cream - regular or lite
  • 2 egg yolks
  • 1 tsp. salt
  • 1-1/2 cups miniature marshmallows

Preparation -
Place fresh sweet potatoes in a large saucepan, add water to cover and bring to a low boil. Cook, covered, for about 30 minutes or until fork tender. Drain off the water and remove the skin. Place the cooked (or canned) sweet potatoes in a food processor. Add the sour cream, egg yolks and salt; process until smooth and well blended. Pour the mixture into a buttered casserole dish. Top with the mini marshmallows. Bake at 350º for 30 minutes or until the marshmallows are puffy and lightly browned on top.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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