Mashed Sweet Potato Casserole

• Vegetarian
• Gluten free

• Produce

  • 6 Sweet potatoes, large

• Condiments

  • 3/4 cup Marshmallow creme

• Baking & Spices

  • 1 Small Pinch Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 Pecans

• Dairy

  • 1 tbsp Butter
  • 2 tbsp Heavy cream

Found on wonkywonderful.com

Description

Directions

• Preheat oven to 375°
• Wash the sweet potatoes and pierce several times with a fork.
• Coat sweet potatoes with olive oil and wrap with tin foil.
• Bake for about 1 hour and 15 minutes or until a fork can be easily inserted into the sweet potatoes.
• Remove from oven, let cool.
• Peel off the skin and smoosh with a potato masher. (puree if you prefer smooth mashed sweet potatoes)
• Before serving, add the butter and salt then reheat on stove or in the microwave.
• To make the Marshmallow Drizzle -
• Microwave the marshmallow creme for 15 seconds.
• Stir in the heavy cream and microwave 15 more seconds.
• To serve -
• Top a serving of mashed sweet potatoes with the marshmallow drizzle and pecans. Optional: sprinkle with brown sugar.