Creamed Sweet Potatoes
Creamed sweet potatoes with raisins, marshmallows, and a sweet vanilla flavor create a comforting side perfect for holiday dinners and family gatherings.
Ingredients
Instructions
- Mash the cooked sweet potatoes and add margarine, sugar, vanilla, and salt.
- Add raisins to the mixture.
- Beat with a mixer to combine well, then add one small can of evaporated milk.
- Pour the mixture into a well-greased Corning Ware dish.
- Bake for about 45 minutes at 450°F.
- When done, cover the top with large marshmallows and return to the oven to brown.
Tips & Substitutions
For a creamier texture, use a hand mixer to blend the sweet potatoes thoroughly after mashing. If you prefer a lighter version, substitute half of the margarine with Greek yogurt. Consider using brown sugar instead of white for a richer flavor. You can also add a pinch of nutmeg or cinnamon for added warmth in this sweet dish, which pairs beautifully with Mammies Ice Cream Pie.
Serving Suggestions
Serve the creamed sweet potatoes warm, topped with the browned marshmallows for a delightful contrast in texture. This dish makes a wonderful side for holiday meals or family gatherings, especially alongside roasted meats or as part of a vegetarian spread. It also complements brunch dishes like Pineapple Nut Tea Sandwiches perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F for about 20 minutes or until warmed through. Alternatively, you can microwave individual servings for 1-2 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Sweet Potatoes contains roughly 1157 calories, with 15g protein, 190g carbohydrates, and 40g fat. It is an excellent source of iron (96% of the Daily Value), vitamin C (60% of the Daily Value), and vitamin A (56% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1209mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, using fresh sweet potatoes is recommended! Simply peel, chop, and boil them until tender. This ensures a fresher flavor and is a great way to enjoy American recipes that highlight seasonal ingredients.
What can I substitute for margarine?
You can substitute margarine with unsalted butter or a dairy-free alternative like coconut oil or vegan butter. Each option will slightly alter the flavor, so choose based on your dietary preferences.
Can I make this dish ahead of time?
Absolutely! Prepare the sweet potato mixture and store it in the refrigerator for up to 2 days before baking. Just remember to add the marshmallows right before baking to ensure they stay fluffy and golden.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).