Sweet Potatoes with Toasted Marshmallows

President Hoover may be best remembered for his lavish entertaining, and for setting the most elaborate and most expensive table in the history of the First Families. Yet, one of the Hoovers ' favorite dishes was Marshmallow Sweet Potatoes. A formal luncheon menu from President Franklin D. Roosevelt's administration included Cubed Sweet Potatoes Topped with Toasted Marshmallow. And when the Eisenhower's entertained the Khrushchev's at the White House, the formal dinner was an all-American meal with roast turkey, cranberry sauce, and those same sweet potatoes. Use of marshmallows topping complies with one old rule for proper “Dinner Giving” from the 1887 edition of The White House Cook Book.

6 medium-size sweet potatoes

1 cup orange juice

1 teaspoon grated orange peel

1/2 cup honey

1/3 cup brown sugar

2 cups miniature marshmallows

1. Boil sweet potatoes in lightly salted water for about 25 minutes, or until cooked through. Drain and let cool.

2. Preheat oven to 375 degrees. Lightly butter the inside of a large casserole dish.

3. Peel cold potatoes; cut diagonally into slices 1/3-inch thick, and arrange in prepared casserole dish.

4. Mix together juice, peel, honey, and brown sugar. Spoon over sweet potatoes.

5. Cover potatoes with a layer of marshmallows and bake on top shelf of preheated oven for 45 minutes, or until potatoes are bubbling and marshmallow topping is golden brown.


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