Ingredients:
5
medium sweet potatoes
3 tablespoons butter
1/4 teaspoon salt
Marshmallows
1 Tablespoon Heavy Cream
1 Teaspoon baking Powder
1/2 teaspoon white pepper
Boil the sweet potatoes-Remove Peels. In large
bowl, Mash until smooth. Add the baking powder, salt, pepper and
butter. Add cream and beat well with wooden spoon. Put the mixture in a
greased casserole dish and cover the top with marshmallows.
Bake until the marshmallows are golden brown.
Recipe by Ellen Johnson
Biscuits, Spoonbread, and Sweet Potato Pie This delightful cookbook
celebrates the glories of southern baking, with 300 recipes for the
breads, biscuits, cakes, pies, cookies, and sweets that have been the
pride of southern cooks for generations. From his
first
chapter on
cornmeal--with recipes for dumplings, hushpuppies, and four styles of
spoonbread--to his delicious array of desserts--including persimmon
pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal
interweaves fascinating bits of culinary history with a native's
knowledge of the cooking secrets of the rural South. He demystifies
beaten biscuits, revives such southern standbys as baps and bannocks,
and freshens up old favorites such as peach cobbler and fruitcake.
Passing on the traditions of the southern kitchen, Neal pays tribute to
the richness of the region's heritage. Biscuits, Spoonbread, and
Sweet Potato Pie was first published in 1990. Click
Here to order!
