Without a doubt the most bizarre recipe I've ever replicated the very thought of eating marshmallows with savoury food at first filled me with dread.  But I'll let you into a little secret.  This Thanksgiving classic is actually a little bit amazing.  It is one of life's mysteries where you don't quite know why or how it works but somehow it does.  Sweet sweet creamy potatoes with gooey toasty marshmallows, I mean what's not to like.  You've got to try it just once or out definitely knock it up as a dish to bring to a pal's BBQ it will most definitely get the conversation flowing!

Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9
Calories 215 kcal


  • 1.5 kg sweet potatoes
  • 60 g butter
  • 50 g white sugar
  • 50 g brown sugar
  • 2 beaten eggs
  • 120 ml milk
  • 1/2 tsp cinnamon
  • 1 bag mini marshmallows


  1. peel the sweet potatoes, chop into chunks and boil in saucepan until soft.

  2. drain and set aside to cool.  Add the potatoes along with the butter, sugars, eggs, milk and cinnamon in a blender and blend into a mash.  You can of course do this by hand with a masher or a potato ricer although I always find this way fool proof to get rid of all lumps.

  3. Spread the sweet potato mixture into a baking dish.

  4. Spread a layer of the mini marshmallows over the top.

  5. Bake at 180C for about 30 minutes until the marshmallows are golden brown.

  6. Time to chow down!

Recipe Notes

For even more sweetness and crunch you can top with candied pecans or even a pecan streusel by mixing pecans, flour, melted butter and brown sugar in a bowl and spreading over the top before baking.