Barbara Levin shares her family recipe for Baked Sweet Potatoes and Marshmallows — a Thanksgiving classic.
4 lbs sweet potatoes, peeled and cut into chunks
4 tbs butter, melted
½ cup orange juice
½ cup half-and-half
½ cup firmly packed light brown sugar
1 tsp salt
½ tsp ground cinnamon
1 bag large marshmallows
Add the potatoes to a large saucepan and cover with cold water. Boil over medium-high heat until tender, about 20 minutes. Drain thoroughly and mash.
Beat mashed sweet potatoes, butter, half-and-half, browns sugar, salt and cinnamon until thoroughly mixed. Turn into greased 3-quart baking dish. (Can be made ahead up to this point, covered tightly and refrigerated).
Bake at 350 for 30 minutes, then top with marshmallows and bake until golden brown.