Ingredients:

  • 4 large sweet potatoes (about 2 pounds / 900 grams), peeled and chopped
  • 1/2 cup (120 ml) whole milk or dairy-free alternative
  • 1/4 cup (50 g) brown sugar
  • 1/4 cup (60 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt, to taste
  • 2 cups (about 300 g) mini marshmallows

Instructions:

  1. Boil or steam sweet potatoes until fork-tender, about 15-20 minutes. Drain and return to pot or mixing bowl.
  2. Add milk, melted butter, brown sugar, vanilla, cinnamon, nutmeg, and salt. Mash or mix until smooth and well combined.
  3. Spread the sweet potato mixture evenly in a greased 9x13-inch baking dish.
  4. Evenly distribute mini marshmallows over the sweet potato base.
  5. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until the marshmallows are golden and slightly puffy.
  6. For an extra toasty finish, broil for 1-2 minutes, watching closely to prevent burning.
  7. Allow to cool slightly before serving. Enjoy the sweet and gooey goodness!