This recipe comes from my grandmother's, Evelyn Stephens née Kent (but Mimi to me), collection c. 1930s. I had the skip the pineapple. #sorryimnotsorry
Here are her notes, "A good vegetable chock full of vitamins... Adds color and distinct flavor to any meat course... poultry or ham especially." —Leslie Stephens
5 to 6
5 to 6
medium sweet potatoes
Dash of cinnamon
Chopped nutes (almonds or walnuts)
Butter for greasing
Mini marshmallows, to top
In This Recipe
Cook sweet potatoes in their jackets in a pot of boiling water until fork-tender. Drain and allow to cool for about 5 minutes for easy handling.
Peal and mash well or whip lightly with a bater. Add salt and butter to taste. Add the chopped nuts and mix well.
Lightly spoon the mixture into a buttered casserole and bake in moderately hot oven until well heated through. Remove from the oven and quickly top with miniature marshmallows for a decorative touch and return to the oven until marshmallows are delicately browned.