Brown Sugar Sweet Potatoes with Marshmallow Clouds

Ingredients :

  • 4 pounds red skin sweet potatoes, peeled & quartered
  • 2/3 Cups Brown Sugar
  • 5 TB Butter, plus 1 tsp
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 2 Cups large marshmallow, split in half across


-Preheat oven to 375F. Prepare a 9×13 inch glass casserole dish by rubbing it with 1 tsp butter.

-Wrap the potatoes in aluminum foil and place on a rimmed baking sheet. Roast the potato about 1 hour or until fork tender.

-While the potatoes are roasting, melt the butter, brown sugar, cinnamon, salt and nutmeg in a small sauce pan.

-When the potatoes are done cooking, use a large spoon to remove them from their skins. Transfer the potatoes to the bowl of an electric mixer, fitted with a paddle attachment. Pour the butter mixture over the potatoes and mix on low speed until the potatoes are pureed but still slightly chunky.

-Transfer the potatoes to the prepared casserole dish. Return to the oven to warm the potatoes again for about 15 minutes. Remove from the oven.

-Set the oven to broil on high. Top the entire casserole, evenly, with the split marshmallows and broil, turning the pan often, to evenly brown the marshmallows. Keep a very close watch on the casserole while broiling. The marshmallows will roast very quickly and you will need to turn the pan several times to get them evenly golden.



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One Response to Brown Sugar Sweet Potatoes with Marshmallow Clouds

  1. They look divine and certainly live up to the sexy food title. I had something similar for Thanksgiving once, cooked by an American exile in London. It was delicious!

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