Servings: 8 servings
Calories: 250kcal
Equipment
- large pot
- potato masher
- 9x13-inch baking dish
Ingredients
For the Filling
- 3 cups sweet potatoes baked until tender
- ½ cup light brown sugar can substitute with maple syrup
- ¼ cup butter or vegan butter for dairy-free option
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon or nutmeg for an extra spice
- ½ teaspoon salt
- ¼ teaspoon nutmeg use fresh grated if possible
For the Topping
- 2 cups mini marshmallows or toasted coconut as an alternative
Instructions
Directions
- Peel and cut the sweet potatoes into chunks. Place them in a large pot, cover with water, and boil for about 20 minutes until tender.
- Drain the sweet potatoes and return them to the saucepan. Mash until smooth and creamy.
- Combine the mashed sweet potatoes with butter, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg until well incorporated.
- Grease a 9x13-inch baking dish with butter or cooking spray.
- Spread the sweet potato mixture evenly in the greased dish and top with mini marshmallows.
- Bake in a preheated oven at 350°F for 25-35 minutes, watching closely to avoid burning the marshmallows.
Notes
For added flavor, sprinkle crushed pecans on top before baking. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 450mg | Fiber: 4g | Sugar: 15g | Vitamin A: 21000IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg
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