These really are my very best Sweet Potatoes. Quite honestly, I am posting the recipe here because I can never find my copy. I usually just recreate them every year from memory. Inevitably, someone will ask me for the recipe and the search begins. Well, this year I am posting it!
I make these every year
This is just the sweet potato portion of the recipe. I make Home Made Marshmallows for the topping, which are simply divine. Of course, when both recipes are combined the resulting dish is rich and heavenly. But making it once a year makes sense. Its a lot of work, but so well worth it!
I have an odd technique for whipping the sweet potatoes in this recipe. I put them in my KitchenAid mixer and whip the cooked sweet potatoes. The fiber from the sweet potatoes will collect on the beater blade. Simply peel off the fiber from the blade and discard. You will be amazed how much lighter and sweeter your they will be without the fiber. No extra ingredients necessary!
No butter required
Also, I don’t add butter to this sweet potato recipe as there are so many rich dishes already on the table. You won’t miss the butter (something I rarely say!) These are topped with so many pecans that the nutty flavor adds the perfect amount of richness.
Usually I will bake the sweet potatoes topped with the pecans in a casserole dish and then top with the marshmallows right before serving. I stand right next to the oven while the marshmallows are top broiling. They can burn quickly! Just keep your eyes peeled. You can also serve them in individual ramekins.
I never seem to have leftover sweet potatoes after the holiday meal is over. I always set aside a small portion and leave it in my home fridge for a late night treat!
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