Sweet Potato Mixture
- 4 pounds sweet potatoes jewel yams work perfectly
- 1/2 cup brown sugar, packed light or dark
- 4 tbsp butter
- 1/2 cup Shamrock Farms Heavy Whipping Cream
- 1 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice ground nutmeg can also be used
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed light or dark, can be reduced down to 1/4 cup if desired
- 1/4 cup rolled oats
- 1/4 tsp cinnamon
- 4 tbsp melted butter
- 2 cups mini marshmallows
Sweet Potato Mixture
To prepare sweet potatoes by boiling, wash, peel and cube sweet potatoes into pieces approximately 1" or less. Place into a large pot and cover with water. Make sure there is enough room for water level to be higher than potatoes by at least an inch. Over high heat, bring to a rolling boil. When potatoes are easily pierced by fork, drain potatoes and return to pot.ORTo prepare sweet potatoes by baking, preheat oven to 425 F degrees. Wash and dry sweet potatoes. Pierce each sweet potato with a knife 3-4 times. Prepare a baking sheet by lining with foil and spraying with non-stick cooking spray. Place sweet potatoes onto prepared baking sheet and bake for 50-70 minutes, or until sweet potatoes are soft to the touch. Remove from oven and let cool slightly, then gently remove skins from baked sweet potatoes and place cooked sweet potatoes in a large bowl. Discard skins.
Preheat oven to 375 F degrees. To cooked sweet potatoes, add brown sugar, butter, Shamrock Farms Heavy Whipping Cream, salt, vanilla, cinnamon and pumpkin pie spice. Mash either by hand, or using an electric mixer for a smoother texture. Spoon mixture into a 9x13 or similar size baking pan that has been lightly sprayed with cooking spray. Evenly smooth potatoes through out pan. Set aside.
In a bowl combine flour, brown sugar, rolled oats and cinnamon. Stir to combine. Pour in melted butter and stir to combine until a crumb like texture develops. Sprinkle over potato mixture. Bake for approximately 20 minutes. Remove from oven and carefully sprinkle marshmallows over topping, then return to oven and bake for approximately 10-15 minutes or until marshmallows start to brown. Remove from oven and serve.
*Sweet potatoes vary greatly in size, four pounds is usually around 8 medium sized sweet potatoes. However some potatoes are much smaller, and some are much larger.
When baking, if sweet potato sizes vary greatly, plan to remove smaller sweet potatoes around 50 minute mark and let larger sweet potatoes continue to bake as needed.
Calories: 390kcal | Carbohydrates: 70g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 362mg | Potassium: 565mg | Fiber: 5g | Sugar: 38g | Vitamin A: 21829IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg