Sweet Potato Marshmallow Bake

Yield: 4-6 Servings


  • 6 medium sweet potato or yams, cleaned, unpeeled and chunked
  • 1 cup of butter (8 ounces or 2 sticks)
  • ½ cup of maple syrup
  • 1 teaspoon of salt
  • a dashof pepper
  • 1 teaspoon of vanilla
  • 1 whole nutmeg, grated, a tablespoon or so
  • 1 400-gram bag of jumbo marshmallows
  • ½ cup or so of candied nuts, crushed, chopped or crumbled
  • ½ cup or so of pumpkin seeds


  1. Preheat your oven to 375°F and turn on your convection fan if you have one.
  2. Set up a steamer over simmering hot water. Steam the sweet potato until it’s tender, about 15 minutes. Once it’s cooked, transfer it to a large bowl.
  3. Brown the butter by placing it in a saucepan over medium heat, heating and melting it until it begins to steam and foam. Keep a close eye on it as it does foam. Swirl it gently, watching the color. Swirl, watching carefully as a light brown sediment begins to form, when the butter is evenly browned, immediately remove it from the heat and stop any further cooking or blackening by pouring the works over the sweet potato puree and stirring it in. Using a wooden spoon mix in the maple syrup, salt, pepper, vanilla and nutmeg. Spoon the works into a 9 by13-inch baking dish or other ovenproof vessel. Top with a thick even layer of the marshmallows. Sprinkle the candied nuts and pumpkin seeds over the top.
  4. Bake until the marshmallow topping begins to melt and browns evenly, about 15 minutes.