Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yam | not in our table | 0 |
| Water | not in our table | 0 |
| Marshmallow | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lbs. sweet potatoes or yams, scrubbed
- boiling salted water
- ¼ cup margarine
- 9 large marshmallows, halved
Directions
Cook potatoes in large pot of boiling salted water about 40 minutes until tender when pierced.
Cool slightly, peel and mash in large bowl.
Stir in butter until smooth.
Scrape into a greased shallow 2 quart casserole.
May now be covered and refrigerated up to 2 days.
To serve, heat oven to 375°F.
Arrange marshmallows on top of potatoes.
Bake 20 minutes until marshmallows puff and brown and potatoes are hot.
Category:Cathy's Recipes
Category:Sweet potato Recipes
Category:Yam Recipes
Category:Marshmallow Recipes