Vickie's Sweet Potatoes

This is my moms signature sweet potato recipe that she makes every year at Thanksgiving.

Every year except for this year. This year, for the first time in something like 30 years, she made a different recipe. And you know what? I hated it! I won't get into how nasty it was, but suffice to say milk and sweet potatoes should never be used in the same recipe. yuk!

So next year, it's back to the old tried and true. This is traditionally served at Thanksgiving in my family, but it's a good cold-weather-comfort-food kind of side dish. And like everything else, I've modified it slightly to my own tastes. This isn't the healthiest of ways to eat sweet potatoes, but it's a good way to get the little ones to eat them.

(Unless you have a little one like mine who can't stand the "mashed texture". )

Ingredients:

8 medium sweet potatoes (yams as they're called up north)
1 stick of earth balance cut up (or butter or margarine )
1/2 cup brown sugar
2 Tbs orange juice
2 Tbs of cooking sherry
1 package of marshmallows. (these are really pretty optional. if you don't want the sweets or don't like marshmallows, feel free to leave them off. the sweet potatoes are still very good naked)

Pre-heat oven to 325

Peel sweet potatoes and cut in into halves
Boil until done and then drain well
Mash with butter and sugar
Add orange juice and sherry & stir until it's well blended

Put into 2 quart baking dish and top with marshmallows

Bake at 325 until marshmallows are golden brown on top (about 30 mins)

Seves 6-8