This side dish doubles as a dessert!
Servings: 6
Ingredients
- 2 sweet potatoes (2 lbs)
- 2 tbsp unsalted butter
- 1 tbsp packed dark brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp pure vanilla essence
- 1/2 tsp salt
- 1/4 cup heavy whipping cream
- 2 cups mini marshmallows
Instructions
- To start, cook the sweet potatoes. You can do this by baking, boiling or microwaving them.
- Preheat the oven to 350F with a rack positioned in the center of the oven.
- Allow the potatoes to cool sufficiently before handling them.
- Cut them into 1-inch slices and place them in the stand mixer, fitted with a paddle attachment.
- Blend the potatoes on low until smooth. Add butter, sugar, salt, cinnamon, nutmeg and vanilla and continue blending. Slowly add in the heavy cream while continuing to blend.
- Transfer the potatoes to an oven proof baking dish. Smooth out the top and top with marshmallows. Add enough marshmallows to cover the surface entirely in a single layer.
- Bake at 350F for 15 minutes or until the marshmallow topping is a light brown
© Ginny's Recipe Collection