Mayflower Sweet Potatoes
|6 small sweet potatoes
6 Tbsp. butter or margarine, softened
2 Tbsp. half and half
2 Tbsp. brown sugar
1 tsp. pumpkin pie spice
1/3 cup Craisins Sweetend Dried Cranberries
3/4 cup miniature marshmallows
6 4-inch squares white paper, optional
6 toothpicks, optional
Poke potatoes all over with a fork. Place
in single layer in microwave. Microwave for 5 minutes
on high. Turn potatoes over and cook an additional minute
at a time until softened, if necessary. When potatoes
are cool enough to handle, cut off the top 1/3 of the
potato. Scoop out flesh into a large mixing bowl, leaving
(1/4 inch) shell. Place shells on a baking sheet and set
aside. Add butter, half and half, brown sugar, pumpkin
pie spice, and salt to sweet potato pulp. Whip potatoes
until creamy using a potato masher or electric mixer.
Stir in sweetened dried cranberries. Spoon mixture back
into skins. Cover and refrigerate at this point until
30 minutes before serving time. Meanwhile, make Mayflower
sails. Decorate sails, as desired. Cut 2 slits for toothpick
mast near the bottom center of each sail. Thread toothpick
through slits in sail. Set aside. Preheat oven to 350°F.
Arrange marshmallows over top of potatoes. Bake potatoes,
uncovered, for 10 to 15 minutes or until marshmallows
are golden brown and potatoes are hot. Place potatoes
on serving platter and insert a sail into each potato.
Makes 6 servings.