Whipped Sweet Potatoes with
Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut
3 pounds sweet potatoes (about 6)
1/2 cup packed brown sugar
1/2 cup heavy cream or evaporated milk
2 tablespoons cold butter or margarine
1 tablespoon McCormick® Pure Vanilla Extract
2 teaspoons McCormick® Pumpkin Pie Spice
1 cup miniature marshmallows
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon McCormick® Pumpkin Pie Spice
2 tablespoons butter or margarine
1 cup chopped pecans
1/2 cup flaked coconut
Heat oven to 350 degrees F.
Pierce each potato twice with a fork so excess steam can escape while cooking.
Microwave potatoes on HIGH for 5 to 10 minutes or until tender, turning potatoes
over halfway through cooking.
Let stand for 5 minutes or until cool enough to handle.
Remove skin from potatoes.
Place potatoes, brown sugar, cream, butter, vanilla and pumpkin pie spice
in large bowl. Beat with electric mixer on medium speed until smooth and fluffy.
Spoon mixture into greased 13 x 9-inch or 3-quart baking dish.
Top with marshmallows.
For the Streusel, mix flour, brown sugar and pumpkin pie spice in medium
Cut in butter with pastry blender or 2 knives until crumbly.
Stir in pecans and coconut. Sprinkle over top.
Bake for 25 minutes or until heated through and topping is golden brown.
Prep Time: 15 minutes
Cook Time: 25 minutes Yield: 12 (1/2-cup) servings
To boil sweet potatoes: Peel and cut potatoes
into 2-inch chunks. Place in large saucepan. Add cold water to cover 1 inch over
potatoes. Bring to boil. Cover and and cook on medium-low heat 20 to 30 minutes
or until tender. Drain.
Substitution Tip: Use 2 cans (29 ounces each)
sweet potatoes, drained, in place of the fresh sweet potatoes. Continue with Step
Recipe and photo credit:
McCormick & Company, Inc.
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1 Corinthians 10:31 (KJV) ~ Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.