Raspberry-Mallow Sweet Potatoes
- 4-1/2 pounds sweet potatoes, peeled and chopped (about 8 large)
- 1/4 cup packed brown sugar
- 1/4 cup maple syrup
- 2 tablespoons butter
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup seedless raspberry jam, melted
- Fresh raspberries, optional
- Place potatoes in a large saucepan. Cover with water. Bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until potatoes are tender; drain. Transfer to a large bowl; mash. Combine the brown sugar, syrup and butter; beat into potatoes until smooth.
- Spread potato mixture into a greased 13-in. x 9-in. baking dish. Drop marshmallow creme by tablespoonfuls over potatoes. Drizzle with jam. Cut through marshmallow creme with a knife to swirl. Cover and bake at 325u0b0 for 20-25 minutes or until heated through. Garnish with raspberries if desired.
sweet potatoes, brown sugar, maple syrup, butter, marshmallow creme, seedless raspberry, fresh raspberries
Taken from www.tasteofhome.com/recipes/raspberry-mallow-sweet-potatoes/ (may not work)