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| New twist on a old favorite | |||||
| Ingredients: | |||||
| 4 C | cooked, mashed sweet potatoes | ||||
| 1/2 C | butter, softened | ||||
| 3 | eggs | ||||
| 1 tsp | vanilla extract | ||||
| 1 Tbsp | lemon juice | ||||
| 1 C | sugar | ||||
| 1/2 C | evaporated milk | ||||
| 1 tsp | cinnamon | ||||
| 1/2 tsp | salt | ||||
| 1/2 C | course chopped pecans | ||||
| 1/2 C | flaked coconut | ||||
| 2 C | miniature marshmallows | ||||
| Directions: | |||||
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Preheat oven to 350. Combine sweet potatoes and butter in a large bowl; mix until well blended.
Add eggs, vanilla, lemon juice, sugar, evaporated milk, cinnamon, and salt; mix well. Stir in pecans and coconut. Grease a large baking dish, about 3 qt. Spoon sweet potato mixture into prepared baking dish. Bake for 20 min or until heated through. Arrange marshmallows over top. Bake for 3-5 min longer or until marshmallows are puffed and lightly golden. |
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