Baked Sweet Potatoes and Marshmallows

Thanksgiving Tastes & Traditions

Some dishes are so deeply tied to family gatherings that they instantly bring back the sights, sounds, and warmth of the holidays. For Barbara Levin, Baked Sweet Potatoes and Marshmallows is that dish — a timeless Thanksgiving favorite that captures the spirit of comfort and celebration. Creamy, spiced sweet potatoes topped with golden, gooey marshmallows make this side as nostalgic as it is delicious — a true taste of tradition that never goes out of style.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Baked Sweet Potatoes and Marshmallows

by Barbara Levin

Ingredients

4 lbs sweet potatoes, peeled and cut into chunks
4 tbs butter, melted
½ cup orange juice
½ cup half-and-half
½ cup firmly packed light brown sugar
1 tsp salt
½ tsp ground cinnamon
1 bag large marshmallows

Procedure

Add the potatoes to a large saucepan and cover with cold water. Boil over medium-high heat until tender, about 20 minutes. Drain thoroughly and mash.
Beat mashed sweet potatoes, butter, half-and-half, browns sugar, salt and cinnamon until thoroughly mixed. Turn into greased 3-quart baking dish. (Can be made ahead up to this point, covered tightly and refrigerated).
Bake at 350 for 30 minutes, then top with marshmallows and bake until golden brown.