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Gotta tell you about my number one holiday side! This potato goodness with marshmallows always gets all the attention at our Thanksgiving table. I whip those sweet potatoes until they're incredibly smooth, mix in some warm spices, then cover everything with marshmallows that turn beautifully golden in the oven. You'll definitely have everyone asking how you made it!
What Makes This So Good
It's all about those homey flavors coming together - sweet potatoes hanging out with nutmeg and cinnamon in one delicious pan. The marshmallow layer on top reminds me of family gatherings when I was little. And guess what? It's really easy to throw together and you can get most of it ready beforehand, which helps tons when you're cooking other holiday dishes!
Grab These Items
- Sweet Potatoes: Go for orange-fleshed ones for better sweetness.
- Butter: Use the good stuff for extra richness.
- Brown Sugar: Gives everything a wonderful caramel flavor.
- Warming Spices: Nutmeg and cinnamon bring the cozy feeling.
- Vanilla Extract: Lifts all the other flavors.
- Mini Marshmallows: Creates that dreamy melty topping.
Let's Make It
- Prep Your Potatoes
- Strip the skins and boil until they're completely soft and a fork goes in easily.
- Get Them Creamy
- Smash hot potatoes with butter for the smoothest texture.
- Mix The Flavors
- Stir in spices, sugar and vanilla until everything tastes amazing.
- Layer Everything
- Push mixture into your dish and pile on marshmallows - use more than you think as they'll shrink!
- Brown It Up
- Cook until hot then quickly broil to get that pretty color but watch carefully!
Extra Tips
Want super silky potatoes? Try using a potato ricer. Don't walk away during broiling - those marshmallows can burn in just moments! After baking, wait a bit before serving since the inside gets crazy hot. For a nice touch, rub butter all around your baking dish first - you'll get tasty crispy edges.
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Try These Twists
Fan of crunch? Throw some pecan mixture between your potatoes and marshmallows. Swap brown sugar for maple syrup for a natural sweetness. Want something for the adults? A little bourbon mixed in tastes fantastic. If you don't have a sweet tooth, skip marshmallows and try seasoned breadcrumbs on top instead.
Time Savers
You can fix the potato part a day ahead and just add marshmallows when you're ready to bake. It stays good in your fridge for about 3 days after making. Always warm it up in the oven instead of microwave to get those marshmallows all gooey again. Many people think it actually tastes better the day after - and I kinda agree!
Frequently Asked Questions
- → Can I prep it in advance?
Sure, make the filling ahead. Just wait to add the marshmallows until it's ready to bake.
- → How do I stop the marshmallows from burning?
Keep a close eye on it as it finishes baking.
- → Can canned sweet potatoes work?
Totally! Though fresh ones have a better feel and taste.
- → Why mash them while warm?
It's way easier to get them nice and smooth when they're still hot.
- → Is freezing an option?
You can freeze the filling—but hold off on the marshmallows until after it's thawed.