Classic Sweet Potatoes with Marshmallows
This classic dish features tender, mashed sweet potatoes generously topped with sweet, gooey marshmallows, baked until golden and bubbly. It's a perfect side dish for holidays or any comfort food occasion.
Equipment
- large pot
- large bowl
- potato masher
- electric mixer
- 9x13-inch baking dish
- oven
Ingredients
Sweet Potato Mixture
- 3-4 pounds sweet potatoes Garnet or Jewel varieties
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1/4 cup milk or cream (or orange juice)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Topping
- 4-5 cups mini or regular-sized marshmallows
Instructions
Preparation
- Peel and cut sweet potatoes into 1-2 inch chunks, then boil them in cold water for 15-20 minutes until tender; drain well.
- Transfer drained sweet potatoes to a large bowl, add melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt; mash until smooth and creamy, then adjust seasoning as needed.
Baking
- Spread the sweet potato mixture evenly into a 9x13-inch baking dish.
- Evenly arrange marshmallows over the sweet potato mixture, cutting regular-sized marshmallows in half for better coverage.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until the sweet potatoes are heated through and marshmallows are golden brown and gooey; monitor closely to prevent burning.
Serving
- Allow the dish to cool slightly before serving to let the marshmallows set, making it easier to serve.
Notes
For an extra touch of flavor and texture, consider adding a sprinkle of chopped pecans or walnuts over the marshmallows before baking. Ensure the sweet potatoes are very tender before mashing to achieve a smooth and creamy consistency. Keep a close eye on the marshmallows during the last few minutes of baking, as they can go from perfectly golden to burnt very quickly.