Hoosier Home Cookin'

Continuing from the files of my grandmother, this week I'm sharing some favorite desserts that would be perfect for Easter. Sweet Potato Marshmallow Tarts are soooo good. They're cute, tasty and travel well. Strawberry Pie is my family's quintessential Spring favorite and Ice Box Cake is incredibly easy and so delicious.

Next week, I'll wrap up my Easter time treats. Happy eating!

Sweet Potato Marshmallow Tarts

1 C. cooked sweet potatoes
1 C. sugar
1/4 C. butter
2 small eggs
2 1/2 oz. evaporated milk
1/2 tsp. vanilla
½ tsp. cinnamon
4 heaping tablespoons marshmallow
créme
16 unbaked (or graham) tart shells

Mash potatoes and combine with sugar and butter. Add eggs, milk, vanilla and cinnamon, mixing well. Fold in marshmallow cream and divide evenly between tart shells. Bake at 350 degrees for 45 minutes. Serve with whipped cream.
Strawberry Pie


1 qt. fresh whole strawberries
1 C. 7-Up
2 T. corn starch
1 T. strawberry Jell-O
1 tsp. red food coloring
1 C. sugar
1 baked pie crust
real whipped cream

Wash, cap and place whole strawberries in baked crust. Cook 7- Up, cornstarch, Jell-O, food coloring and sugar until it forms a thick syrup. Cool mixture and pour over strawberries. Chill and cover with a thick layer of real whipped cream. Garnish with additional strawberries.
Ice Box Cake



1 can sweetened condensed milk
1 1/2 C. marshmallows
2 C. graham cracker crumbs
1/2 C. finely chopped pecans
graham crackers

In a double boiler (or microwave), combine the milk and marshmallows, cooking until marshmallows melt. Add the graham cracker crumbs and nuts. Pour into 9x9 inch baking pan that has been lined with graham crackers. Refrigerate overnight and slice into squares to serve.