Southerners are famous for sweet potato pie, rich and creamy and topped with marshmallows.  For those of us who want a lighter version, without sacrificing the glorious golden brown top, here is an option.


2 cans of organic sweet potato puree
dash of salt
1 tbs unsalted butter
1 tsp ground cinnamon
1 tsp nutmeg
1 cup large marshamllows

How I made it:

Heat the sweet potato puree over medium heat in a heavy saucepan.  Add a dash of salt, then the butter in small chunks. Add the cinnamon and nutmeg and stir to thoroughly conmbine.

Spoon the sweet potatoes into a greased baking dish.  Using kitchen shears or a sharp knife, cut the marshmallows in half.  Place them, cut side down, on top of the casserole.  Only use enough to cover the top (don’t overload it).

Bake in a 350 degree oven long enough to brown the marshmallows and heat the casserole through.  Serve immediately.  Makes 4-5 servings.

How it turned out:

The sweet potatoes were savory, with a more-than-mild but not-too- intense nutmeg flavor. Well, not too intense to some folks.  Others might find the bite of the nutmeg a bit much (if you’re cooking for the mild-mannered, reduce the nutmeg by half).  The marshmallows on top were like having your dessert before dinner — a sweet treat.