Marshmallow topped sweet potatoes aren’t just for Thanksgiving!
Enjoy them all year round with this recipe.
Growing up sweet potatoes or yams topped with marshmallows never graced our table. We had the ever popular green bean casserole, mashed potatoes, stuffing, and homemade cranberry sauce among other sides. There were no veggies with marshmallows, although, there may have been a Jell-o mold or two that incorporated marshmallows. My early childhood years were in the 70s after all.
My husband, on the other hand, always had some sort of candied or marshmallow topped yam. When we became a couple and began making Thanksgiving dinner together, the marshmallow-adorned side dish never made the final menu. With so many other dishes, they weren’t truly missed.
I’m a person who remembers small details. It often has played on my mind that my husband likes marshmallow topped sweet potatoes and they’ve never been on our Thanksgiving menu. So, when I decided to transform a Tapas Monday into Thanksgiving in May, this side dish was the first item on the menu.
Having never made this dish before I did a good amount of recipe research to learn about different techniques, ingredients, and presentations. As it was being created for a tapas menu, I knew I wanted them to be made in individual dishes. What I didn’t realize, and thus failed on the first attempt, was how many mini marshmallows needed to be used to create a decent coating once the dish is baked. This dessert, I mean side dish, has a lot of sugar in it. Be ready.
With this being my first time eating the dish, I found it to be tasty, but at the same time fairly heavy. I actually think it works better in a tapas menu where you have only two or three other dishes. However, I can’t imagine eating a serving (or even a half serving) along with dozens of other dishes served at Thanksgiving. I know plenty of you do, and that’s fine. It’s just one opinion from one person on the planet. I think this recipe will show up again, but most certainly it will be part of a tapas dinner.
- 2 sweet potatoes
- 1-1/2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon all spice
- 1 egg
- 1-1/3 cups mini marshmallows*
- Preheat oven to 400.
- Wash & pierce sweet potatoes.
- Bake for 45 minutes or until tender.
- Reduce oven temperature to 350.
- Remove potato from skins, transfer flesh to mixing bowl.
- Mash well.
- Add sugar, spices, and egg; stir.
- Grease muffin pan or ramekin.
- Divide mixture among 4 containers.
- Bake for 20 minutes.
- Top with marshmallows and bake for another 10 minutes or until marshmallows are melted and golden brown.
- You want each casserole to be fully covered in a hearty layer of marshmallows. Additional marshmallows may be required.
