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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
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