Classic Whipped Sweet Potatoes with Marshmallows
This classic side dish features creamy, whipped sweet potatoes topped with a golden, toasted marshmallow crust, perfect for any festive meal.
Equipment
- Oven
- Baking Sheet
- Large Bowl
- Potato Masher or Electric Mixer
- 9x13 inch Baking Dish
Ingredients
Sweet Potato Base
- 2.5 pounds sweet potatoes about 3-4 medium-sized
- 0.5 cup unsalted butter, melted divided
- 0.25 cup packed light brown sugar
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- salt Pinch
- milk or orange juice optional, for creaminess
Marshmallow Topping
- 4 cups mini marshmallows or large marshmallows, cut into halves
Instructions
Preparing the Sweet Potato Base
- Preheat your oven to 400°F (200°C), then wash and peel the sweet potatoes.
- Cut the sweet potatoes into 1-inch cubes and either boil until tender (15-20 min) or roast with 1 tbsp melted butter and salt until fork-tender (20-25 min).
- Drain the cooked sweet potatoes then mash them thoroughly with the remaining butter, brown sugar, cinnamon, nutmeg, and salt; add milk or orange juice for desired creaminess.
Assembling the Dish
- Lightly grease a 9x13 inch baking dish and spread the mashed sweet potato mixture evenly into it.
- Evenly sprinkle mini marshmallows over the sweet potatoes and bake for 15-20 minutes until golden brown and puffed.
- For extra browning, you can broil for 1-2 minutes, watching carefully to prevent burning.
Notes
For best results, make sure the sweet potatoes are mashed very smoothly. Adjust the amount of milk or orange juice to achieve your preferred consistency. Watch the marshmallows closely under the broiler as they can burn quickly.