Preserved exactly as written in the original source
Boil six medium yam sweet potatoes
Peel
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Mash
Add one-third cup light brown sugar, one-third cup cream, two tablespoons butter
Put into shallow buttered baking dish
Place six to ten marshmallows on top
Bake in moderate oven until nicely browned
Modern guidance to help you succeed with this vintage recipe
Boiling the sweet potatoes whole with skins on prevents waterlogging that occurs when cut pieces absorb excess moisture. The combination of brown sugar and cream creates a Maillard reaction during baking, developing complex caramel notes that complement the sweet potatoes' natural sugars. Marshmallows act as both a sweet topping and an insulating layer, their gelatin and sugar creating a protective barrier that keeps the sweet potato mixture moist while browning beautifully under heat.
The sweet potato mixture can be prepared through step 5 up to 1 day ahead. Cover tightly with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before adding marshmallows and baking, and add 5-10 minutes to the baking time if still slightly chilled.
Store leftovers covered in the refrigerator for up to 4 days. Reheat covered with foil in a 325°F oven for 20-25 minutes until warmed through. Note that marshmallows will lose their toasted appearance upon reheating but can be refreshed under the broiler for 1-2 minutes.
AI-generated tips from Chef Cecil's culinary database
The sweet potato mixture can be prepared through step 5 up to 1 day ahead. Cover tightly with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before adding marshmallows and baking, and add 5-10 minutes to the baking time if still slightly chilled.
Store leftovers covered in the refrigerator for up to 4 days. Reheat covered with foil in a 325°F oven for 20-25 minutes until warmed through. Note that marshmallows will lose their toasted appearance upon reheating but can be refreshed under the broiler for 1-2 minutes.
