This dish is always a huge hit at our house! I wouldn’t even dream of making Thanksgiving dinner without including sweet potatoes with toasted Marshmallows. The kids love the marshmallow topping and take such delight in the crunchy ooey-gooey top and creamy fluffy middle. The adults love it because it brings back childhood memories of home and family around the holidays. Certainly for me, when I see them coming out of the oven with their golden tops I still get all excited, just like when I was little!
This is one of the dishes I prepare ahead of time and freeze.
If you don’t want to freeze the whipped sweet potatoes, they can be prepared and stored, WITHOUT THE MARSHMALLOWS, in the refrigerator covered tightly with foil for up to three days.
This should be the last dish you heat up in the oven as you will have to serve them immediately when they come out of the oven. Plan the timing of your meal accordingly! 🙂
6 large sweet potatoes, skins on
¼ teaspoon ground cloves
2 teaspoon cinnamon
1 teaspoon nutmeg
6 tablespoons unsalted butter
1 tablespoon pure maple syrup
1-½ cups whole milk, heated until warm
2 teaspoons kosher salt
2-16 ounces bag of large marshmallows
Slice the potatoes into 2″ thick pieces and place them in a large soup pot. Fill the pot with cold water until all the potatoes are covered by 3″ inches. Cover with a lid and bring to a rolling boil.
Lower the heat to medium and gently boil for 30 to 40 minutes until the potatoes are soft. Test after 30 minutes by running a sharp knife through the middle of one slice of potato, if it slides in smoothly through to the other side they’re ready, if not give it 10 more minutes. The potato should be soft, not mushy.
Drain off as much of the water as you can. Place the pot in the sink and gently run cold water over the potatoes. When the water is cool enough gently lift potatoes one at a time under gently running cold water. Slide the peel off and place the potato into a bowl from your mixer fitted with a whisk. Do this with the remainder of the potatoes.
Add, cloves, cinnamon, nutmeg and 3 tablespoons of butter. Add 1 cup of the heated milk and mix for 1 minute. Slowly add the other cup of milk and the rest of the butter, mix well for 2 minutes until all the ingredients are incorporated and the potatoes are smooth.
If you are freezing the potatoes cool to room temperature and spoon into a HEFTY JUMBO STORAGE SLIDER. Seal and use your hands to flatten the potatoes so they lie flat. Slide open the Hefty bag and gently let out as much air as possible. Store flat in the freezer.
The day before Thanksgiving, remove the sweet potatoes from the freezer and place it in the refrigerator overnight to thaw. The next morning remove from refrigerator and let sit on your counter to bring up to room temperature.
Preheat oven to 275F.
Spray a 10 x15″ pyrex baking dish generously with vegetable spray.
Add the whipped potatoes and spread evenly leaving 2-1/2″ inches from the top of the pan to place the marshmallows in even rows. If you overcrowd the marshmallows they will overflow as they expand when heated and drip onto the oven. Place a flat baking pan under the potatoes in case some of the marshmallows drips. (The marshmallow will rise and get puffy so it’s important to leave that 2-1/2″ space.)
Place on the middle rack of your oven and bake for 30 minutes.
Raise the temperature to 300 and bake for 10 more minutes.
The marshmallows burn easily so it’s important to check on the potatoes every 15 minutes. Keep your eye on it when the marshmallows start to turn golden they turn fast.
When the Marshmallows are a deep golden brown on top immediately remove them from the oven.