I was originally going to use a recipe from a book of Southern Foods I got from the library for Miss Alma’s best sweet potatoes (And I cant locate the exact title online to give it a link, sorry) but went off on a tangent and modified the recipe to get rid of a lot of the fat. (Yes I know, give me a southern slap for trying to undermine the cuisine). If you can find that book, it was heavenly.

Rose’s Mallow Potatoes

2 large sweet potatoes, peeled and chopped small
1/3 c evaporated milk
good-sized knob (1/4 c approx) margarine
splash of vanilla essence
1/2c- 3/4 c marshmallow fluff
1/2 c lowfat soured cream (I always use Breakstone’s)
chopped pecans- optional

Place chopped potatoes in a pot with water and leave on the boil 15 min or until almost mushy. Drain and place in a small buttered casserole. Add the evaporated milk and margarine and mash together until very smooth. Bake uncovered at 350F for 20 min approx. and let to cool. Separately, mix together 1/2 c soured cream and 1/2 c marshmallow fluff. If you’d like the topping to be thicker, increase the fluff by 1/4 c at a time. Beat until pourable and pour over the potato bake, which will also be thick and creamy. Serve warm or refrigerate- this is great cold. You can also sprinkle chopped pecans over the fluffy topping just before serving.