Sweet potato mash with marshmallows might sound like dessert, but it is super tasty with turkey and the first time I tried it, I was instantly hooked. It’s usually topped with mini marshmallows, though I’ve never managed to find them when I actually need them, so I always use the regular size. They melt just as nicely, they look great, and the whole thing has that sweet, warm, slightly spicy flavor that fits perfectly on any holiday table.
Notes
If making ahead: prepare the mash the day before and keep it in the fridge, then add the marshmallows and bake just before serving.
Holiday Recipes from Scandinavia and the US
Recipe: Sweet Potato Mash with Marshmallows
4
servingsKeep the screen of your device on
Ingredients
2 lbs sweet potatoes (~1kg)
3 tablespoons butter (40 g)
2 tablespoons whole milk or cream (40 ml)
2 tablespoons brown sugar (30 g)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon (optional)
Pinch of salt
Regular marshmallows or mini marshmallows for topping
Directions
- Boil the sweet potatoes in salted water until completely soft, about 15 to 20 minutes.
- Drain well and let the steam escape for a minute.
- Mash the sweet potatoes while they’re hot, using a wooden spoon, potato masher, or hand mixer.
- Add the butter, milk, brown sugar, vanilla, cinnamon, and salt. Taste and adjust the sweetness if needed.
- Transfer the mash to a baking dish or a tray and smooth out the top.
- Add the marshmallows on top right before baking.
- Bake at 400°F (200°C) for about 10 minutes, or until the marshmallows are melted and lightly golden.
Serve right away while the topping is soft and gooey.
