The Washington Post, November 19, 2008
This side dish is almost sweet enough to be dessert.
MAKE AHEAD: The potatoes can be roasted, scooped out and mashed up to 2 days in advance; refrigerate in an airtight container. Combine with the remaining ingredients and bake up to 2 hours before serving.
8 to 10 servings
Ingredients:
Directions:
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Clean, but do not peel, the sweet potatoes. Pierce them, then place on the baking sheet. Roast for about 40 minutes, until the potatoes are soft. Transfer to a wire rack to cool.
When the potatoes are cool enough to handle, scoop out the flesh and place in a mixing bowl; mash slightly. (At this point, the sweet potato mash can be covered and refrigerated until ready to bake.)
Let it sit at room temperature for about 10 minutes before adding the remaining ingredients.
When ready to bake, preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with nonstick cooking oil spray.
Add the cream to taste, vanilla extract, salt, brown sugar and cinnamon or mace, stirring just until well combined. Transfer to the casserole dish, then place the marshmallows on top of the sweet potato mixture, covering as much of the surface as possible.
Bake for 30 minutes or until the marshmallows are slightly melted and golden brown on top.
Tip: Marshmallow Equivalents:Sixteen ounces of large marshmallows equals 4 cups of miniature marshmallows; a 7.5-ounce jar of marshmallow fluff yields 2 1/2 cups.
Source: "The Food Substitutions Bible," by David Joachim (Robert Rose, 2005)
From Annelies Husmann.
184 calories, 1g fat, 1g saturated fat, 4mg cholesterol, 66mg sodium, 43g carbohydrates, 2g dietary fiber, n/a sugar, 2g protein.
