Sweet Potatoes with Marshmallows (Print version)
Creamy mashed sweet potatoes baked with brown sugar, butter, warm spice, and a golden marshmallow topping.
# Ingredients:
For the sweet potato filling
01 -
3 lb (1.36 kg) orange-fleshed sweet potatoes, peeled and cut into 1 1/2-inch chunks
02 -
1 teaspoon fine salt for the cooking water, plus 1/2 teaspoon for the filling
03 -
5 tablespoons (70 g) unsalted butter, softened, plus more for the dish
04 -
1/3 cup (70 g) packed light brown sugar
05 -
1/3 cup (80 ml) whole milk, warmed
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
For the topping
09 -
3 cups (150 g) mini marshmallows
10 -
1/2 cup (55 g) chopped pecans, optional
# Instructions:
01 -
Place the sweet potatoes in a large pot and cover with cool water. Add 1 teaspoon salt, bring to a boil, and simmer for 15-18 minutes until very tender.
02 -
Drain the potatoes well and let them sit in the colander for 3-5 minutes so extra steam escapes. This keeps the filling from turning watery.
03 -
Return the potatoes to the warm pot. Add butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and 1/2 teaspoon salt, then mash until creamy.
04 -
Heat the oven to 375 F. Butter a 2-quart baking dish, spread in the sweet potato filling, and smooth the top.
05 -
Bake the uncovered filling for 20-25 minutes, until hot at the edges and warmed through in the center.
06 -
Scatter mini marshmallows over the hot filling and add pecans if using. Bake for 8-10 minutes, until the marshmallows are puffed and golden. Rest 5-10 minutes before serving.
# Good to know:
01 -
Best served warm while the marshmallow topping is freshly toasted.
02 -
The filling can be made up to 2 days ahead without the marshmallows.
03 -
Use mini marshmallows for the most even coverage.