Sweet Potatoes

For some reason, I am the one tasked with making the sweet potatoes for our family holiday gatherings. It’s one that has been handed down from my maternal grandmother, and it is my very favorite of all sweet potato recipes. Of all the offerings on the table, the two things I definitely go back for are green beans (that also have to be prepared properly) and sweet potatoes.

So here is my famous recipe:

Take five or six large sweet potatoes, peel and cut into chunks. Boil until tender, drain, and mash. Add ½ to 1 stick of butter, depending on desired consistency. Add some cinnamon, and a bunch of sugar until it tastes good. Mix well, pour into 9x13” pan. If you have to use the top rack of the oven, just put a single layer of marshmallows over the sweet potatoes, otherwise they’ll swell into a big sticky mess. If you have room, and if you like a few sweet potatoes with your marshmallows, uses two or three bags. Place in the oven, preferably with other dishes so as to conserve time and space. Bake until marshmallows are golden brown. Serve.

There you go. Hope they turn out as well as mine. Let me know how you do. The real trick is to get the sweet potatoes done properly so they taste good without marshmallows. That would be because about three-fourths of the way though the dish, the marshmallows are gone.

Enjoy!

Chef Flo