This delightfully decadent version of the classic sweet potato casserole is aromatic and sweet. The potatoes are puréed with mascarpone and topped with chewy and crispy marshmallows.
Makes: 8-10 servings || Takes: 1 Hour
4 lb. sweet potatoes, peeled and cut into 1⁄2″ pieces
4 tbsp. unsalted butter, softened
3 tbsp. packed brown sugar
2 tbsp. honey
1⁄2 tsp. ground allspice
Kosher salt and freshly ground black pepper, to taste
6 oz. mascarpone cheese, softened
3 cups mini marshmallows
Heat oven to 375°.
Mix potatoes, butter, brown sugar, honey, allspice, salt, and pepper on an aluminum foil-lined baking sheet; spread into an even layer.
Top with a sheet of parchment paper and cover with aluminum foil; bake until potatoes are very tender, 35–40 minutes.
Let cool slightly and transfer to a food processor; add mascarpone cheese and purée until smooth.
Spread mixture into a 9″ x 13″ baking dish; top with marshmallows.
Heat oven broiler; broil casserole until marshmallows are browned in spots, 2–3 minutes.