Ingredients:

  • 3 lbs (1.36 kg) sweet potatoes, peeled and cubed
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) whole milk or cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups miniature marshmallows

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with a little olive oil and bake until fork-tender. Alternatively, boil sweet potatoes until tender.
  2. Mash the cooked sweet potatoes until smooth. You can use a potato masher for a rustic texture or an electric mixer for a smoother result.
  3. In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, milk, cinnamon, nutmeg, ginger, salt, and pepper. Mix until well combined.
  4. Pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading evenly.
  5. In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Stir in vanilla extract.
  6. Gently fold miniature marshmallows into the meringue until evenly distributed.
  7. Evenly spread the marshmallow meringue over the sweet potato mixture, ensuring it covers the entire surface.
  8. Bake in the preheated oven for 15-20 minutes, or until the meringue is lightly golden brown.
  9. For a more intense toasted flavor and visual appeal, use a kitchen torch to carefully toast the meringue until golden brown and bubbly. Watch closely to prevent burning!
  10. Let the casserole cool for a few minutes before serving. This delicious sweet potatoes with marshmallows recipe is now ready to enjoy!