Mashed Sweet Potatoes with Marshmallow Topping

Cinnamon and nutmeg scented mashed sweet potatoes topped with crispy toasted marshmallows.

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“If you grew up in the Northeast, like me,  you might have had this recipe on your thanksgiving table. When I moved down south for the first time I was amazed that it was not a standard holiday recipe. Some people thought that adding marshmallows to sweet potatoes was crazy. It showed me that not all holiday recipes are universal. This recipe is still one of my favorite Thanksgiving day sides and if you give it a chance I think you might like it too.” Tara

What ingredients do you need for mashed sweet potatoes with marshmallow topping?

• Sweet Potatoes
• Unsalted Butter
• Milk
• Brown Sugar
• Sour Cream
• Cinnamon
• Nutmeg
• Kosher Sea Salt
• Black Pepper
• Mini Marshmallows

The Recipe

Set the oven to 375 degrees. Peel and rough chop sweet potatoes and place in a large pot filled with water. Salt the water lightly. Bring to a boil and cook until cooked through (about 25 minutes).

When Potatoes are cooked through and falling apart, strain into a colander and then put back into the pot along with butter, milk, sugar, sour cream, cinnamon and nutmeg.

Using a potato masher, continue mashing until smooth. Taste and season with salt and pepper.

Pour potato mixture into an ovenproof dish that you will serve in. Top the mixture with marshmallow until completely covered and then place in the oven and cook until the top is golden brown.

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Recipe Tips:

• When choosing sweet potatoes at the store, look for potatoes with tight, unwrinkled skins that show no signs of blemishes or bruises.
• Choose small to medium sized sweet potatoes as the larger they get, the starchier they become

Make Ahead:

• You can cook and bake the sweet potatoes the day before. Then on the day of, you can reheat the potatoes, add the marshmallows and bake until golden brown.

Storing tips:

• The leftovers can be stored in the refrigerator for up to 5 days and reheated.

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