| | Directions | | Scrub sweet potatoes and cut into quarters. In a large pot, add water and sweet potatoes. Bring to a boil. Let simmer until potatoes are done. Drain into a colander. While still hot, peel off the skins putting the potatoes in a bowl that already has the butter in it. Add nutmeg, cinnamon, sugar and milk (just enough milk to give it the consistency you want). With a hand mixer beat sweet potatoes. Add additional seasoning as needed. Put in a casserole dish, add marshmallows on 1/2 and chopped pecans on the other 1/2. Cook for approximately 35-45 minutes on 350 degrees until marshmallows are golden brown. |
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| Ingredients | | - |  | 4 to large sweet potatoes/yams (medium) |
| - | | 1 teaspoon nutmeg |
| - | | 1 1/2 tablespoons cinnamon |
| - | | 1/3 stick butter |
| - | | 3 tablespoons sugar |
| - | | Milk |
| - | | Chopped Pecans |
| - | | Mini Marshmallows |
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