Turkey…baked, smoked, or fried? Should there be a ham, too? This is Louisiana after all, so will there be something freshly caught or hunted sitting on the table as well? Preparing Thanksgiving dinner can bring so many decisions, but one thing everyone can agree upon is that it’s simply not Thanksgiving without sweet potatoes. Published in the original 1959 River Road Recipes, Baked Sweet Potatoes with Marshmallows is a dish that stands the test of time and continues to bring generations asking for a second helping. The sweet, autumn-spiced aroma is sure to fill your home welcoming guests to your table. Whether served as the essential side, or as a dessert option, it will be gobbled up by evening’s end!
Photo: Kaela Rodehorst Photography
Baked Sweet Potatoes with Marshmallows (RRR I pg. 61)
- 8 medium size sweet potatoes
- 1 cup milk
- 1 teaspoon vanilla
- 3 tablespoons sugar
- ½ stick butter
- ¼ teaspoon cinnamon
- Few dashes of nutmeg
- 1 tablespoon orange juice
- Marshmallows
Bake sweet potatoes in a 350-degree oven until done. Peel hot potatoes and put through ricer until mashed. Scald milk and add vanilla, sugar, and butter. To potatoes add cinnamon, nutmeg, and orange juice. Stir. Add milk mixture to potatoes, a layer of marshmallows, remaining potatoes and bake at 350 degrees until very hot. Add a top layer of marshmallows and brown. Serves 8 to 10.
