Servings: Serves 12
- 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.