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Sherry’s Mashed Sweet Potatoes

December 2, 2010

Thanksgiving means so many things…time with family, lots of Turkey and a couple extra vacation days.  It also means it’s time for Sherry’s mashed sweet potatoes.  It is everyone’s favorite, so a couple years ago I finally asked for the recipe.  I even make it a couple times outside of Thanksgiving.

Since I was unable to make the trip back home for the holiday festivities, I had to make this recipe for our dinner here.  It’s a recipe worth trying and sharing.  Sherry also informed me that you can easily make this the night before eating.  Store in the fridge overnight, bring to room temperature and bake prior to eating…and then yum!

Ingredients
5 large sweet potatoes
1 stick of butter (+ ½ cup if desired)
1 cup brown sugar (+ ½ cup if desired)
2 eggs
2 tsp cinnamon
Large marshmallows

Directions

  • Bring a large pot of water to a boil; lightly salt water.  Meanwhile, peel and chop sweet potatoes into large chunks.  Add chopped potatoes to boiling water and return to a boil.  Cook for 15 – 20 minutes or until potatoes are soft, and then transfer to a large mixing bowl.
  • Add butter, sugar, eggs and cinnamon and beat until smooth.
  • Put into a greased 13×9 pan and bake 30 minutes.
  • Push marshmallows halfway into potatoes and bake for an additional 5 minutes or until melted.

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4 Comments leave one →
  1. matt permalink
    December 13, 2010 3:27 am

    Best side dish ever

  2. Tricia permalink
    December 19, 2010 7:20 pm

    I have to agree, these really are delicious. An extremely close to second to the original chef, Sherry!

    • Don permalink
      January 24, 2011 9:03 am

      Heat those marshmallows and let them smoother the sweat potatoes – Yum Yum!

  3. Sherry Dwyer permalink
    February 27, 2011 9:59 pm

    I am a STAR!!! I made your blog—thanks Laura, I am so glad that you liked these! This just tickled me when I saw it–thank you!

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