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Sweet Potato Mashed Potatoes With Marshmallows Recipe

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Savory Mashed Sweet Potatoes Cookie and Kate Recipe Mashed sweet potatoes, Sweet potato
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Description

This recipe combines the creaminess of mashed potatoes with the sweetness of sweet potatoes and the gooeyness of marshmallows. It's the perfect side dish for any holiday meal or a cozy dinner at home.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

  • 2 large sweet potatoes, peeled and chopped
  • 2 large potatoes, peeled and chopped
  • 1/2 cup of milk
  • 4 tablespoons of butter
  • Salt and pepper to taste
  • 1/2 cup of mini marshmallows

Equipment

  • Large pot
  • Colander
  • Medium pot
  • Masher or electric mixer
  • Baking dish
  • Oven

Method

  1. Peel and chop the sweet potatoes and potatoes into small chunks.
  2. Place them in a large pot and fill with water until the potatoes are covered.
  3. Boil the potatoes for 20 minutes or until they are soft when poked with a fork.
  4. Drain the potatoes in a colander and return them to the pot.
  5. Add the butter, milk, salt, and pepper.
  6. Mash the potatoes using a masher or electric mixer until they are smooth and creamy.
  7. Preheat the oven to 375°F.
  8. Transfer the mashed potatoes to a baking dish.
  9. Sprinkle the mini marshmallows on top of the mashed potatoes.
  10. Bake for 10 minutes or until the marshmallows are golden brown and gooey.
  11. Remove from the oven and let cool for a few minutes before serving.

Notes

For a twist on this classic recipe, try adding cinnamon or nutmeg to the mashed potatoes for a warm and spicy flavor. You can also swap out the mini marshmallows for large marshmallows or even sweet potato chips for a crunchy topping.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 240
  • Total Fat: 9g
  • Saturated Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 105mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 4g
  • Sugars: 9g
  • Protein: 4g

Recipe Tips

To save time, you can peel and chop the potatoes the day before and store them in the fridge until you're ready to cook. You can also make the mashed potatoes ahead of time and store them in the fridge until you're ready to bake them with the marshmallows. If you don't have mini marshmallows, you can use regular marshmallows and cut them into smaller pieces. Make sure to keep an eye on the marshmallows while they're baking, as they can easily burn. Serve this dish hot out of the oven for maximum gooeyness!

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