Granny’s sweet potatoes with peanut butter and marshmallows

Based on 7 ratings

“Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com”

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
20 g
Fat
34 g
Carb
117 g
  • Step 1/3

    Peel and cut sweet potatoes into approx. 5-cm/2-inch. chunks, much like you would when making mashed potatoes.
    • 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 g creamy peanut butter
    • 1 tbsp maple syrup
    • 1 tbsp vanilla extract
    • 50 g brown sugar
    • 300 g 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!