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Best Easy Brown Butter Marshmallow Sweet Potato Mash

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This isn’t your average sweet potato casserole. It’s quicker, simpler, and somehow more delicious than the traditional version that takes forever. Roasting the marshmallows with the potatoes instead of just topping them at the end changes everything, creating a sticky, caramelized coating that you just can’t get from a sprinkle on top.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups mini marshmallows
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Brown the butter: In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Stir frequently with a spatula. The butter will foam, then the foam will subside, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and is a deep amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process. Set aside.
  3. Prepare the sweet potatoes: Peel 3 pounds of sweet potatoes and cut them into 1-inch cubes. Try to keep them uniform in size so they cook evenly. Place them in a large mixing bowl.
  4. Combine the brown butter mixture: In a small bowl, whisk together the browned butter, 1/4 cup packed brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, and a pinch of nutmeg (if using). Pour this mixture over the cubed sweet potatoes.
  5. Toss to coat: Use your hands or a spatula to toss the sweet potatoes until every piece is evenly coated in the brown butter mixture.
  6. Arrange on the baking sheet: Spread the coated sweet potatoes in a single layer on your large baking sheet. Try not to overcrowd them; if they’re too close together, they’ll steam instead of caramelize. If needed, use two sheets.
  7. Roast for 25 minutes: Place the baking sheet in the preheated oven. Roast for 25 minutes, then remove from the oven. The sweet potatoes should be just starting to get tender and golden on the edges.
  8. Add the marshmallows: Sprinkle the 2 cups of mini marshmallows evenly over the partially roasted sweet potatoes. Don’t stir them in—just let them sit on top.
  9. Return to the oven: Roast for another 10-15 minutes, until the marshmallows are puffed, golden, and starting to caramelize. Watch closely in the last few minutes to prevent burning. The sweet potatoes should be fork-tender.
  10. Optional: Add nuts: If using, sprinkle the chopped pecans or walnuts over the top in the last 5 minutes of roasting for a crunchy finish.
  11. Let rest and serve: Remove from the oven and let it rest for 5 minutes. The marshmallows will settle and become slightly chewy. Serve warm.

Notes

Don’t rush the brown butter. Watch it carefully as it goes from melted to foamy to amber. The moment you see brown specks, take it off the heat. If it burns, it will taste bitter and ruin the dish. Cut the sweet potatoes evenly for even cooking. Don’t overcrowd the baking sheet. Watch the marshmallows closely in the last few minutes as they go from perfectly golden to burnt in about 30 seconds. Let the dish rest for 5 minutes before serving to allow the marshmallows to set slightly.

Nutrition

Keywords: sweet potato mash, brown butter, marshmallow, sweet potato casserole, holiday side dish, easy sweet potato recipe, caramelized marshmallows

Find it online: https://lucastable.com/best-easy-brown-butter-marshmallow-sweet-potato-mash/