Mrs. Ashton and callalily how about this recipe for Whipped Sweet Potatoes with Marshmallow Crust? Mrs. Ashton, this could be a new dish for you to make, and callalily since you’re going to your SIL’s house this would be an easy dish to transport.
Whipped Sweet Potatoes with Marshmallow Crust
* 3 lbs. sweet potatoes or yams
* 11/2 Cups of O Organics™ Low-Fat Milk
* 2 tbsp. minced fresh ginger
* 3 tbsp. Safeway Bottled Lime Juice
* 4 cups miniature marshmallows
* 2 tbsp. orange peel long, thin shreds (optional)
* salt
1.
Scrub sweet potatoes, pierce in several places with a sharp knife and place in a shallow 9x13-inch or 10x15-inch pan.
2.
Bake in a 400° oven until sweet potatoes give readily when gently squeezed, about 1 hour, depending on size. Let stand until cool enough to handle, about 10 minutes.
3.
Cut sweet potatoes in half and scoop flesh into a large bowl, discard peels. With a potato masher or a mixer, mash or beat sweet potatoes with milk. Stir in ginger, lime juice and 2 cups marshmallows. Spread evenly in a shallow 3-quart baking dish.
4.
Cover sweet potatoes evenly with remaining marshmallows.
5.
Bake in a 400° oven until sweet potatoes are hot in the center and marshmallow topping is richly browned, 15 to 20 minutes. Sprinkle with orange peel and serve, adding salt to taste.
Per serving: 180 cal., 3.4% (6 cal.) from fat; 3.2 g protein; 0.7 g fat (0.3 g sat.); 41 g carbo (3 g fiber); 41 mg sodium; 1.5 mg chol.
