4 pounds sweet potatoes (about 5 large), peeled and cut into 1-inch pieces
1 cup 2% milk
6 tablespoons butter, softened
1/2 cup packed brown sugar
1 large egg
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoon vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
10 large marshmallows, halved lengthwise
1Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; place in a large bowl.
2Beat potatoes until smooth. Add the next 9 ingredients; beat until blended.
3Spread into a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, until heated through, 40 to 45 minutes. Increase oven setting to 425°.
4Top casserole with marshmallows. Bake until marshmallows are lightly browned, 3 to 4 minutes.
Total Time
Prep: 40 Min. Bake: 45 Min.
Full of spices and topped with marshmallows, this sweet potato pudding recipe is a simple, soulful recipe that shines on any holiday table.
Nutrition Facts
2/3 cup: 280 calories, 7g fat (4g saturated fat), 32mg cholesterol, 182mg sodium, 52g carbohydrate (29g sugars, 5g fiber), 4g protein.