These mashed sweet potatoes are delicious — and slightly sweet — without the benefit of marshmallows. But if you must have marshmallows on them, transfer the mashed sweet potatoes to a casserole, top with small marshmallows and broil until just golden.
MASHED SWEET POTATOES
Start to finish: 30 minutes
Servings: 6 to 8
4 to 5 large sweet potatoes, peeled and cut into small chunks
5 cinnamon sticks
15 whole cloves
1‚Ñ4 cup heavy cream
6 tablespoons butter
1‚Ñ4 teaspoon grated nutmeg
Salt and ground black pepper, to taste
In a large saucepan, combine the sweet potatoes, cinnamon sticks and cloves. Add enough cold water to cover, then set over medium-high and bring to a boil. Cook for about 20 minutes, or until the potatoes are soft.
When the potatoes are tender, drain them. Discard the cinnamon sticks and cloves. Press the potatoes through a food mill or potato ricer into a large bowl. Add the cream, butter and nutmeg, then use an electric mixer to beat until smooth. Season with salt and pepper.