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A Thanksgiving tradition, sweet potatoes are simple to make, homey, and delicious.

  • 7 lbs. sweet potatoes (about 6-8)
  • 5-6 TB. oil (we used olive oil)
  • 1/4 Cup lime juice
  • 2 tsp. CINNAMON
  • 6 TB. butter
  • 1 TB. salt
  • 10 oz. mini marshmallows

Lightly oil the sweet potatoes (we simply used our hands to coat them with oil), wrap individually in foil and bake for 1 1/2 hours at 425°. When they are cool and soft enough to handle, in a large bowl, scoop out the flesh and all the sticky goo from the foil, add the lime juice, CINNAMON, butter and salt. Mash together and put into an oven-proof dish. Top with marshmallows and bake in the oven at 425° for 15-20 minutes to brown the marshmallows.

Prep. time: 15 minutes
Baking time: 1 hour 45 minutes
Serves: 10-12

China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar

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