Granny’s sweet potatoes with peanut butter and marshmallows

Based on 6 ratings
Holly

Holly

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Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
sweet potatoes
250 g creamy peanut butter
300 g marshmallows
1 tbsp unsalted butter
1 tbsp maple syrup
1 tbsp vanilla extract
50 g brown sugar
Metric
Imperial

Utensils

  • peeler
  • cutting board
  • knife
  • pot (large)
  • whisk

Nutrition per serving

Cal
866
Protein
20g
Fat
34g
Carb
117g

Step 1/3

Peel and cut sweet potatoes into approx. 5-cm/2-inch. chunks, much like you would when making mashed potatoes.
  • 2 sweet potatoes
  • peeler
  • cutting board
  • knife

Peel and cut sweet potatoes into approx. 5-cm/2-inch. chunks, much like you would when making mashed potatoes.

Step 2/3

Add sweet potatoes to a large pot and cover with water. Add the butter. Bring to a boil over medium-high heat for approx. 20 – 30 min. (time depends on size of chunks). They are done when you can easily stick a fork through them. Don't overcook. Drain about three quarters of the water from your pot and return to stove.
  • 1 tbsp unsalted butter
  • pot (large)

Add sweet potatoes to a large pot and cover with water. Add the butter. Bring to a boil over medium-high heat for approx. 20 – 30 min. (time depends on size of chunks). They are done when you can easily stick a fork through them. Don't overcook. Drain about three quarters of the water from your pot and return to stove.

Step 3/3

Add peanut butter, maple syrup, vanilla extract, and brown sugar to pot. Stir until mixed well. Turn heat down to low. If it seems a bit runny, add some more peanut butter to help thicken it (you may also want to add a little more maple syrup to taste). Add mini marshmallows to cover top of the pot and turn off heat after a few minutes. Once marshmallows have melted a bit, they are ready to serve. Alternatively, transfer sweet potatoes to a baking tray, top with mini marshmallows, and transfer to a preheated oven at 200°C/400°F, and bake for approx. 10 min., or until marshmallows are browned. Enjoy!
  • 250 creamy peanut butter
  • 1 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 50 brown sugar
  • 300 marshmallows
  • whisk

Add peanut butter, maple syrup, vanilla extract, and brown sugar to pot. Stir until mixed well. Turn heat down to low. If it seems a bit runny, add some more peanut butter to help thicken it (you may also want to add a little more maple syrup to taste). Add mini marshmallows to cover top of the pot and turn off heat after a few minutes. Once marshmallows have melted a bit, they are ready to serve. Alternatively, transfer sweet potatoes to a baking tray, top with mini marshmallows, and transfer to a preheated oven at 200°C/400°F, and bake for approx. 10 min., or until marshmallows are browned. Enjoy!