• 6 pounds sweet potatoes , skins on
• 1/2 tsp. cloves
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 tsp. kosher salt
• 2 cups warm whole milk
• 4 Tbsp. unsalted butter
• 1 (16-ounce) bag large marshmallows
• Freshly ground pepper , to taste

Preheat oven to 325°.

Cut sweet potatoes into 2-inch slices and leave skin on. Add to a large stockpot and cover with water. Cover pot and bring to a gentle boil for 30 minutes—potatoes should be firm, not mushy. Drain. Peel potatoes while running cold water over them. Mash in a bowl with a ricer or masher.

Put potatoes back in stockpot over medium heat and add cloves, cinnamon, nutmeg, butter, and salt. Pour in the milk a little at a time. Mix well. Spread potatoes evenly into coated 10" x 14" baking dish, leaving 2 inches for marshmallows. Add marshmallows on top in even rows. Bake for 30 minutes, checking frequently, or until the marshmallows are golden brown.