Sweet Potato Purée

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.

Source: saveur.com