Classic Sweet Potatoes with Toasted Marshmallows
A comforting side dish featuring creamy mashed sweet potatoes topped with perfectly toasted marshmallows, ideal for holiday meals or a sweet treat.
Equipment
- Large pot
- Potato masher or electric mixer
- 9x13-inch baking dish
- Measuring cups and spoons
Ingredients
Main Ingredients
- 3 pounds sweet potatoes peeled and cut into 1-inch chunks
- 1/2 cup unsalted butter (1 stick) melted
- 1/2 cup brown sugar packed
- 1/4 cup milk or cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg or allspice (optional)
- 1/4 teaspoon salt
- 4-5 cups mini marshmallows
Instructions
Preparation
- Place peeled and cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil.
- Reduce heat and simmer for 15-20 minutes until tender, then drain thoroughly.
Mashing
- Transfer drained sweet potatoes to a mixing bowl and add melted butter, brown sugar, milk, vanilla, cinnamon, optional nutmeg/allspice, and salt.
- Mash until smooth and creamy, then adjust seasoning as desired.
Assembly and Baking
- Spoon the mashed sweet potato into a 9x13-inch baking dish and spread evenly.
- Arrange mini marshmallows in an even layer over the sweet potato mixture.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until heated through and marshmallows are golden.
- Remove from oven and let stand for a few minutes before serving.
Notes
Keep a close eye on the marshmallows during baking as they can burn quickly. For an extra touch, toast the marshmallows under the broiler for a minute or two at the very end, watching carefully to prevent burning.