This side dish is almost sweet enough to be dessert.
Make Ahead: The potatoes can be roasted, scooped out and mashed up to 2 days in advance; refrigerate in an airtight container. Combine with the remaining ingredients and bake up to 2 hours before serving.
Servings: 8 - 10
- 6 medium sweet potatoes (a scant 4 pounds)
- 2 to 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch salt
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon or mace
- 10 to 14 ounces large marshmallows
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Clean, but do not peel, the sweet potatoes. Pierce them, then place on the baking sheet. Roast for about 40 minutes, until the potatoes are soft. Transfer to a wire rack to cool.
When the potatoes are cool enough to handle, scoop out the flesh and place in a mixing bowl; mash slightly. (At this point, the sweet potato mash can be covered and refrigerated until ready to bake.)
Let it sit at room temperature for about 10 minutes before adding the remaining ingredients.
When ready to bake, preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with nonstick cooking oil spray.
Add the cream to taste, vanilla extract, salt, brown sugar and cinnamon or mace, stirring just until well combined. Transfer to the casserole dish, then place the marshmallows on top of the sweet potato mixture, covering as much of the surface as possible.
Bake for 30 minutes or until the marshmallows are slightly melted and golden brown on top.
From Annelies Husmann.
Tested by Julia Beizer.
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