Whipped Sweet Potatoes with Marshmallow Crust Recipe

  • 3 pounds sweet potatoes or yams
  • 1 1/2 cups O Organics 1% Lowfat Milk
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons lime juice
  • 4 cups miniature marshmallows
  • 2 tablespoons long, thin shreds orange peel
  • Salt
  1. Scrub sweet potatoes, pierce in several places with a sharp knife, and place in a shallow 9- by 13-in. or 10- by 15-in. pan.
  2. Bake in a 400 degrees F oven until sweet potatoes give readily when gently squeezed, about 1 hour, depending on size. Let stand until cool enough to handle, about 10 minutes.
  3. Cut sweet potatoes in half and scoop flesh into large bowl; discard peels. With a potato masher or a mixer, mash or beat sweet potatoes with milk. Stir in ginger, lime juice, and 2 cups marshmallows. Spread evenly in a shallow 3-quart casserole.
  4. Cover sweet potatoes evenly with remaining marshmallows.
  5. Bake in a 400 degrees F oven until potatoes are hot in center and marshmallow topping is richly browned, 15 or 20 minutes. Sprinkle with orange peel and serve, adding salt to taste.