I have grown up eating the same sweet potatoes on Thanksgiving my entire life and honestly I cannot imagine eating them any other way. I really do not think they can get any better than this. They’re perfectly spiced, sweetened…and slightly spiked! Don’t worry, these are kid safe – the alcohol will cook off.
Mashed Sweet Potatoes With Marshmallows
Ingredients
- 3 1/2 lbs sweet potatoes
- 1 stick butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 tbsp whiskey
- 1 bag marshmallows
Instructions
- Preheat oven to 400°F
- Add butter to a pan on medium heat. First let it melt then start continuously stirring it every 30 seconds or so. It will start to form clear bubbles then it will begin to foam. Once it’s foamy the milk solids will start to brown on the bottom of the pan. Continue stirring until it’s completely browned then remove from the heat. The whole process will take 4-5 minutes and the butter browns very quickly at the end so don’t walk away from the pan.
- Line a baking sheet with foil and use a fork to prick holes in the potatoes. Place them on the baking sheet and cook for 90 minutes. Once they’re done let them cool for 5-10 minutes then peel the skin from the flesh of the potato.
- Add the potatoes to a large pot or bowl with the rest of the ingredients and use a hand mixer to blend it until it’s smooth.
- Add the mashed sweet potatoes to an 8×8 baking dish and cover the top with marshmallows.
- Bake for 15 minutes, or until the marshmallows are golden brown, and enjoy!