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Casserole, Southern Sweet Potato II (D, KLP, TNT)
Source: Melody Thomas Scott, posted in a magazine
Serves: 6

3 pounds  sweet potatoes (yams), fresh or canned
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup butter, melted
1/2 cup half-and-half
1/3 cup pecans, chopped
1/3 cup seedless raisins
16 large marshmallows

Boil sweet potatoes/yams until tender and peel (or if canned, drain thoroughly). Mash yams and add the next six ingredients. Mix together thoroughly.

Place in a buttered, 2-quart casserole and top with marshmallows. Bake at 350°F for 25 to 30 minutes.

Poster's Notes:
I use 1/2 cup of the pecans to start with.

I use more marshmallows than called for.

Posted by Wendy Mallis

Nutritional Info Per Serving: N/A