Sweet Potatoes (12 cups)
well and place them in a large pot.
Cover with plenty of water. Bring to a boil, then lower to a simmer. Simmer for 50 minutes to an hour until the potatoes are completely tender.
Drain the potatoes. When cool enough to handle remove the potatoes from their skins (they should peel right off) and transfer the flesh to a large mixing bowl.
Preheat your oven to 375 degrees F (190 degrees C).
Using a hand mixer, whip the potatoes until smooth.
, and an additionable tablesppon,
Crème Fraîche (1/4 cup)
and an additional tablespoon,
Brown Sugar (1 Tbsp)
Molasses (1 Tbsp)
and an additional teaspoon,
Ground Nutmeg (1/4 tsp)
Ground Cinnamon (1/2 tsp)
Fresh Ginger (1 tsp)
and a pinch of
Salt (to taste)
, and whip again.
You want things very smooth and fluffy, people. Taste and season with a little more salt if necessary.
Transfer the potatoes to a 9”x13” baking dish and smooth the top.
Mini Marshmallows (4 cups)
in an even layer. Bake for 15-20 minutes until the potatoes are warm and the marshmallows are lightly brown.
Serve warm and enjoy!