Louisiana Sweet Potato Commission

These heavenly, creamy sweet potatoes are topped with an incredible marshmallow sauce

Instructions:

Place sweet potatoes in a large pot, cover with water and bring to boil. Reduce heat and cook until tender. Peel potatoes and place in mixing bowl. Add margarine, evaporated milk, sugar and vanilla. Beat until smooth. Spoon into 2-quart casserole dish. Pour Marshmallow Sauce over sweet potato mixture. Cover with foil and bake at 350 degrees for 20 minutes. Makes 8 to 10 servings.

Note: Canned sweet potatoes are already cooked.

Marshmallow Sauce
4 tbsp. light margarine
1/4 cup all-purpose flour
3/4 cup light brown sugar
1/2 cup water
1 cup miniature marshmallows

In small saucepan, melt margarine. Stir in flour and cook for 1 minute, stirring constantly. Add brown sugar and water, mixing well. Add marshmallows and continue cooking over medium heat until marshmallows melt and sauce thickens.

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.