Servings: Quite a few!
4 medium sweet potatoes (We use a 40 oz can cut yams, drained)
1-1/4 c. milk
1-1/4 c. sugar (We use 1/2-3/4 c. brown sugar)
3 Tbs. butter or margarine
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
1 bag of miniature marshmallows (We usually use about 1/2 bag)
Peel and quarter sweet potatoes. Boil until tender and drain, then mash. Mix in all ingredients except the marshmallows, and place in a buttered casserole dish. Bake 1 hour at 350. Top with marshmallows and until top is brown and fluffy (about 10 minutes).
Pete’s notes: Worded above exactly as it was published, with my changes in parentheses.
We usually put this in a 9×13 pan. The next smaller one works a little better, but the cover doesn’t fit easily over the puffed marshmallows for leftovers. When we made it as originally published, it was too sweet for even this family of sweet toothed people! This blend of spices is excellent, but I have taken the lazy way out and just used 2 tsp pie spice and it was very good.
Originally published in a Charleston magazine 6 or so years ago. Some of the notes from the article are that this is an old Garner family recipe “from way back” and that the extended family always makes it for Thanksgiving no matter where they are.
I would call this a dessert, but it can be served as a side dish if you like. We eat it both ways because it is somewhat like a souffle.
Submitted by: pete on May 2, 2010