I absolutely love sweet potato mash. Especially when it’s topped with ooey, gooey marshmallows and baked blueberries. I know everyone has their favorite homemade sweet potato casserole, but I promise you’re going to fall in love with this mash.
This recipe is SO yummy! I can’t wait to curl up by a warm fire with a huge bowl of this sweet treat. Plus, it’s super easy to make. If you’re in a rush, stab your sweet potato with a fork and microwave for 10 minutes, or place your potatoes in the oven for a 45 minute bake.
For a little crunch, I added some chopped pecans to accompany the roasted blueberries and toasted marshmallows. I also think roasted blackberries or strawberries would be amazing with this dish! How will you top your sweet potato hash? Let us know in the comment section below.
For the sweet potato:
6 medium sized yams
1 T ground cinnamon
¾ cup brown sugar
6 T unsalted butter
For the topping:
3 cups California Giant blueberries
4 cups mini marshmallows
Preheat oven to 400 degrees.
Quick tip! Instead of waiting to roast the sweet potatoes in the oven, stab yams with a fork and then place on a large plate. Microwave 10 min or until soft.
If you prefer the oven, stab yams with a fork, wrap in foil, and roast for 45 min or until tender throughout.
Immediately scoop out the insides of the hot sweet potatoes and combine with sugar, cinnamon, and butter.
Evenly spread the mixture in the bottom of a 9x9 pan and top with blueberries.
Roast in the oven for 30 minutes and then remove from oven.
Now turn the oven onto a low broil (or if on high, CAREFULLY watch and make sure it's on a lower rack)
Top the mixture with mini marshmallows and broil until just golden brown.