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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.8
  • Total Fat: 4.9 g
  • Cholesterol: 14.6 mg
  • Sodium: 361.0 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.2 g

View full nutritional breakdown of Smashed Sweet Potatoes with Marshmallows calories by ingredient
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Smashed Sweet Potatoes with Marshmallows

Submitted by: CM70830

Introduction

This is an adapted recipe for a classic Thanksgiving side dish. There is a little heavy cream and butter which gives a lot of richness and flavor, but not so much that it makes it an unhealthy dish. This is an adapted recipe for a classic Thanksgiving side dish. There is a little heavy cream and butter which gives a lot of richness and flavor, but not so much that it makes it an unhealthy dish.
Number of Servings: 12

Ingredients

    Ingredients
    4 pounds sweet potatoes (about 6 large)
    1/4 cup heavy cream
    3 tablespoons unsalted butter, melted
    1/4 cup light brown sugar
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    2 teaspoons kosher salt
    1 teaspoon freshly ground black pepper

Directions

Directions
Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment (or a blender can work in a pinch) and add the cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through. Add the mini marshmallows to the top if you like and broil for 1-2 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user CM70830.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Loved this!! Used evaporated skim milk instead of the cream and it was delicious! - 11/24/11

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