This recipes comes from www.thebittenword.com. They have a lot of strange-sounding recipes, but the recipes always turn out good!
I made these for Thanksgiving and they were delicious! I think it’s the first time I’ve seen the yams at Thanksgiving eaten that quickly. Plus, I actually liked them and usually I just eat the marshmallows off the top of the yams! haha.
Anyways, I’m making them again for Christmas Eve so I thought I would share the recipe in case anyone else wants to try them as well!
5 pounds sweet potatoes
1/2 cup milk
4 ounces unsalted butter, softened
1/3 cup light brown sugar
Salt and freshly ground black pepper
One 10 1/2-ounce bag mini marshmallows (6 cups)
3/4 teaspoon Chinese five-spice powder
Preheat the oven to 425°. Prick the sweet potatoes all over with a fork and place on a baking sheet.
Bake for 45 minutes, until tender when pierced; let cool slightly. Halve the sweet potatoes and scoop the flesh into a large bowl. Add the milk, butter and brown sugar and coarsely mash. Season the sweet potatoes with salt and black pepper and spread them in a 9-by-13-inch baking dish. Lower the oven temperature to 350°.
The sweet potatoes can be prepared through Step 1 and refrigerated, covered, for up to 3 days. Bring to room temperature before proceeding.