Marshmallow-Topped Sweet Potatoes
Prep Time
10 minutes
Cook time
35 minutes
Total time
45 minutes
Ingredients
- 6 sweet potatoes (about 5” long), cut into 1-inch cubes
- 2 tablespoons unsalted butter
- Nutmeg to taste
- Salt to taste
- ½ cup heavy cream
- 2 cups chopped walnuts
- Marshmallows, mini
Instructions
- Preheat oven to 350°F.Â
- Boil the sweet potatoes for about 25 minutes, then mash with a potato masher to remove all strings.
- Add butter. Add nutmeg and salt to taste (try small amounts the first time!)Â
- Add enough heavy cream to provide a soft consistency.Â
- Fold in walnuts.Â
- Pour into a 9”x13” baking dish and bake for 10 minutes.Â
- Cover the top with marshmallows and bake until lightly browned on top.
Adapted from: The National Archives Blog
Nutrition per serving (8 servings)
Calories 405 • Total Fat 25g • Saturated Fat 5g • Sodium 75mg • Total Carbohydrates 44g • Dietary Fiber 5g • Added Sugars 14g • Protein 7g
* Analysis based on 4 cups of mini marshmallows.
Dietitian’s note
Use fewer marshmallows to reduce the added sugar or swap skim milk for whipping cream to reduce saturated fat.
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Nutrition per serving (8 servings)
Calories 405 • Total Fat 25g • Saturated Fat 5g • Sodium 75mg • Total Carbohydrates 44g • Dietary Fiber 5g • Added Sugars 14g • Protein 7g
* Analysis based on 4 cups of mini marshmallows.
Dietitian’s note
Use fewer marshmallows to reduce the added sugar or swap skim milk for whipping cream to reduce saturated fat.
