I LOVE sweet potatoes. It's no surprise that Hunter loves them too! If you have kids, this recipe is GREAT for making up a small serving for them while you pour the rest into the baking dish for the adults to enjoy!
2 Large Sweet Potatoes
Brown Sugar to Taste
Chopped Pecans or Walnuts
Marshmallows
Crispy Rice Cereal
Cinnamon and Nutmeg, optional
Roast the potatoes in the oven at 350 until they are tender (a couple hours).
I put them on the rack in my roaster pan and filled the pan with about an inch or so of water.
Once the potatoes are tender, take them out of the oven and peel the skins off (caution: HOT!). While the potatoes are warm, chunk them up and put them into a food processor with a small amount of water (or sweetened condensed milk - if you use this option taste before you add the brown sugar).
Puree into a smooth pulp.
Add other ingredients except the marshmallows.
Taste and adjust as needed.
Pour into a buttered baking dish (any kind, shape, size will do).
In the above photo I didn't mix them together, I just sprinkled the brown sugar and nuts on top ... you can assemble as you please.
Top with the marshmallows. Bake at 350 until the marshmallows are lightly brown.
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