Whipped Sweet Potatoes Done Up Right...Smeal Style...

Years ago when I was learning to cook, I would watch my mom start very early the day before Thanksgiving start preparing the food. One of the dishes that was treasured by my dad was whipped sweet potatoes with toasted marshmallows on top. Mom would choose 2 to 3 large sweet potatoes and scrub them and trim the ends off then put them in a large pot of water to boil until tender. Then she would remove from the pot and let cool. After they were cool she would have me remove the skins and cut them up into cubes and put them in a large bowl. Then the magic began. Brown Sugar, Canned milk, butter, vanilla, cinnamon and a hand mixer. She would have me whip them until they were light and fluffy. We would place them in a greased pie plate, cover and put them in the refrigerator until the next day where we would take them out and bake at 350 for 45 minutes then cover the top with miniature marshmallows and toast the mallows until toasty golden and puffed to perfection. It was the only thing my brother would eat of the dish as he was not a fan of sweet potatoes. Over the years the dish has changed very little other than adding in chopped walnuts or in a pinch using Princella Yams in a can. If you want a sweeter sweet potato, bake it until you can insert a knife into it. 

Ingredients:

2-3 large sweet potatoes or a large can of Princella yams.
1 small can of condensed milk
Brown Sugar
5 Tbsp. Butter 
Cinnamon
Dash of Vanilla - About a 1/2 tsp. 
Miniature Marshmallows (Optional)
Walnuts  (Optional)

Directions:

Wash and trim ends of sweet potatoes. Put in a large pot of water and bring to a boil. Turn down and simmer until a knife can be inserted easily. Remove an cool. 

Oven method.  Wash sweet potatoes and place in a 350 degree oven and bake until a knife can be inserted easily. Remove and cool. 

Can method. 2 large cans of Princella yams drained. 

Skin the potatoes and cube, placing cubes into a bowl.

Oven Method, split open the shell and scrape out the pulp into a bowl. 

Add half of the canned milk

Add 3 Tbsp.Butter

Add Brown Sugar to your desired taste of sweetness, we always liked 2 packed handfuls. 

Add 1 tsp. cinnamon

Add Dash of Vanilla Extract

Whip with an electric mixer on high or a stand mixer on high.

Add more condensed milk if potatoes are not light and fluffy. Be sure not to let them get soupy. 

Pour into a greased pie plate. 

Dot top with chopped walnuts, depends on how many you want. We like about 1/2 cup of chopped walnuts. 

Dot with cubed up butter about 2 Tbsp.

Sprinkle with brown sugar, about 3 Tbsp. 

Bake for about 30 minutes in a 350 degree oven. 

Remove from oven top with miniature marshmallows, put back in oven, keep an eye on marshmallows as they toast. When golden remove and serve.