4 large sweet potatoes (about 4 pounds), peeled and cut into chunks
1 cup milk
½ cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons light brown sugar
3 teaspoons Kosher Salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
one 16-ounce bag large marshmallows
Makes 4 to 6 servings
Prep time: 15 minutes
Cook time: 55 minutes
Preheat the oven to 350 degrees Fahrenheit. Grease a 4-quart baking dish.
Place the sweet potatoes in a medium pot. Cover with cold water. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until the potatoes are for tender, 20 to 25 minutes. Drain.
Meanwhile, in a small saucepan, heat the milk, cream, and butter until warm but not simmering.
Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip the potatoes until smooth and creamy with no lumps. Transfer to the prepared baking dish. Top with the marshmallows.
Bake until the marshmallows are golden brown, about 30 minutes.