Add this delicious side dish to your holiday table. It's sure to be a crowd-pleaser!
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
  • Directions
    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.


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