Irene'S Sweet Potatoes
Sweet potatoes combined with cinnamon, vanilla, and brown sugar create a comforting, flavorful dish perfect for family gatherings or holiday dinners, topped with marshmallows if desired.
Ingredients
Instructions
- Mash the sweet potatoes and save out some of the juice until you see if you need it.
- Add eggs, cinnamon, vanilla, and brown sugar to the potatoes and mix well with a potato masher until it resembles regular mashed potatoes.
- Pour the mixture into a greased casserole dish.
- Add marshmallows on top, if desired.
- Bake at 350°F (175°C) until set and marshmallows are browned, about 20 to 30 minutes.
Tips & Substitutions
For a smoother texture, use a hand mixer instead of a potato masher. If you prefer less sweetness, reduce the brown sugar to 3/4 cup or substitute with maple syrup. Adding a pinch of nutmeg can enhance the flavor. For a fun twist, consider mixing in some chopped pecans or walnuts for added crunch, which pairs beautifully with the marshmallows.
Serving Suggestions
Serve this dish as a delightful side during holiday meals or family gatherings. It pairs well with roasted meats such as turkey or ham. For a complete meal, consider serving alongside Southern Pumpkin Pecan Pie for dessert, creating a comforting and festive spread that everyone will enjoy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave in short bursts, stirring in between, until heated evenly. If the marshmallows have deflated, you can add a few more on top before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Irene'S Sweet Potatoes contains roughly 942 calories, with 5g protein, 97g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (27% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 543mg per serving (24% 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, you can use fresh sweet potatoes. Boil or bake them until tender, then mash them with some of the cooking liquid. This will provide a fresher taste, although the texture may differ slightly from using canned sweet potatoes.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free as it does not contain any flour or gluten-based ingredients. Always check the labels on your canned sweet potatoes and marshmallows to ensure they are gluten-free, especially if you are serving guests with gluten sensitivities.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the sweet potato mixture a day in advance and store it in the refrigerator. Simply add the marshmallows on top just before baking. This can save you time and make meal prep easier, especially during busy holiday gatherings.
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).