Ingredients
Scale
- 4 pounds sweet potatoes, peeled and cut into cubes
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups halal-friendly mini marshmallows
Instructions
- Place the cubed sweet potatoes in a large pot of water. Bring to a boil over high heat.
- Lower the heat to medium and simmer for 15 to 20 minutes. The potatoes should be very tender when poked with a fork.
- Drain the water well and return the potatoes to the pot or a large mixing bowl.
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- Add the softened butter, milk, brown sugar, vanilla extract, salt, and cinnamon to the hot potatoes.
- Use a potato masher or an electric hand mixer to blend everything until the mixture is smooth and fluffy.
- Spread the potato mixture evenly into the prepared baking dish.
- Bake for 20 minutes to ensure the potatoes are heated through.
- Remove the dish from the oven and sprinkle the mini marshmallows evenly over the top.
- Return the dish to the oven for 5 to 10 minutes. Watch closely until the marshmallows are puffed and golden brown. Serve immediately while warm.
- Cook Time: 50 minutes