Ingredients
Scale
- 3–4 large sweet potatoes (peeled and cubed)
- 1/4 cup unsalted butter, melted
- 1/4 cup whole milk
- 1/4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups mini marshmallows
Instructions
- Place the cubed sweet potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat.
- Cook the potatoes for 15 to 20 minutes, or until they are very soft when pierced with a fork.
- Drain the potatoes well and return them to the pot or place them in a large mixing bowl.
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little butter or oil.
- Add the melted butter, milk, brown sugar, vanilla extract, and salt to the cooked sweet potatoes.
- Use a potato masher or an electric hand mixer to blend everything together until the mixture is smooth and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Sprinkle the mini marshmallows evenly over the top of the potatoes.
- Bake for 15 to 20 minutes. Watch closely at the end to ensure the marshmallows are golden brown and toasted but not burnt.
- Remove from the oven and let it sit for 5 minutes before serving.
- Cook Time: 45 minutes