Thanksgiving Sweet Potatoes with Marshmallows

What’s your favorite Thanks giving side dish?!?
Get ready to dive into this one!

I know everyone loves their turkey at Thanksgiving. We all do. But Thanksgiving would not be the same with just turkey.  
You’ve got to have all the other side dishes too. Healthy green beans, brussels sprouts and comforting roasted potatoes. 
You’ve got to have the savory stuffing and rich gravy. 
And what about corn bread and cranberry sauce?!? You can’t forget about those. 
So many things to choose from… Thank goodness when it comes to any average holiday feast you don’t have to play favorites. You’ve got them all on the table. Just sit back, pile it all up on your plate, and indulge yourself. 

My kids’ must-have side dish is this one. And for very good reasons.
Look at these mashed sweet potatoes topped with toasted marshmallows. The picture says it all.

The classic, tender and creamy potatoes. Perfectly sweet and topped with marshmallows, browned to perfection. Soft and sticky.
Nothing fancy in my potatoes, just a dash of nutmeg, and the usual butter and brown sugar. But you can easily go crazy with this dish and add your favorite spices. Like vanilla, cinnamon, or pumpkin pie spices. And top with pecans too. Why not?!?

I have to say, I like my sweet potatoes simple, in all their classic and tastiest form.
And yes, you could eat this for dessert. I always do :)

Ingredients: about 4 servings 

  • 1.5 lb (680 gr) of sweet potato, about 4 small potatoes
  • 2 tablespoons (30 gr) of unsalted butter 
  • 2 tablespoons of orange juice 
  • 1/2 cup packed (100 gr) of brown sugar 
  • 1/4 teaspoon of ground nutmeg 
  • 1 cup miniature marshmallows 
READ MORE:   Made-from-scratch Traditional Pecan Pie

Peel the sweet potatoes, wash and cut in half.

Place in a large enough pan, cover with cold water. salt to taste and bring to a boil.
Cook until the potatoes are soft, about 20 minutes total. Test with a fork for readiness (the fork should go all the way through the potato).

Preheat the oven to 375° F (190° C).

Drain the potatoes and pass them them through a ricer when still hot. 
Add the butter cut in pieces. Mix until melted.
Add the orange juice, sugar and nutmeg. Add salt if necessary.

Spoon the sweet potatoes in your casserole dish. I used two 12 oz (350 ml) dishes.

Top with mini marshmallows to make a single whole layer. Depending on the size of your pan, you should need about one cup.

Bake at 375° F (190° C) for about 8 to 10 minutes in the middle/upper part of the oven. Watch the top, and make sure the marshmallow turn into a nice golden color but they don’t burn. I had mine on the top part of the oven for about 6 minutes, lowered it to the middle for 2 more minutes.

Enjoy :)

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