Butter Mint Burgundy Sweet Potatoes

Butter Mint Burgundy Sweet Potatoes


  • 3 cans sweet potatoes
  • 1 cup crushed Katharine Beecher Butter Mints
  • 1/3 cup Burgundy wine
  • 1/2 tsp. vanilla extract
  • 2 cups miniature marshmallows


Turn sweet potatoes into large saucepan. Cook over medium hear, stirring frequently until heated through. Preheat oven to 350 degrees. Mash sweet potatoes, add burgundy wine and vanilla; beat until well blended. Turn into 2 quart shallow baking dish. Sprinkly with crushed Butter Mints, then cover with marshmallows. Bake, uncovered, 30 minutes or until marshmallows are golden brown.

Makes nine servings.