Ingredients
- 3 large sweet potatoes about 3 pounds, peeled and chopped
- 4 tablespoons unsalted butter
- ¼ cup brown sugar light or dark
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg optional
- ½ teaspoon salt
- 1 to 1½ cups mini marshmallows
Instructions
Boil the sweet potatoes:
- Peel and chop sweet potatoes into large chunks. Add to a pot of salted water and boil for 15–20 minutes, or until fork-tender. Drain well.
Mash with butter and spices:
- Add the drained sweet potatoes to a large bowl or back into the pot. Mix in butter, brown sugar, cinnamon, salt, and optional nutmeg. Mash until smooth and creamy. Taste and adjust sweetness if desired.
Transfer to a baking dish:
- Spread the mashed sweet potatoes into a greased 9x13-inch baking dish. Smooth out the top.
Add the marshmallows:
- Sprinkle mini marshmallows evenly over the surface in a single layer.
Bake:
- Bake at 375°F (190°C) for 15–20 minutes, or until the marshmallows are puffed and golden brown. Watch closely in the last few minutes to avoid burning.
Serve:
- Let the casserole rest for 5–10 minutes before serving. Enjoy warm!
Notes
- Make the mashed base up to 2 days ahead, just add the marshmallows and bake before serving.
- Fresh marshmallows toast best, avoid using stale or dry ones.
- Don’t freeze this casserole. The texture doesn't hold up after thawing!