Sweet Potatoes with Toasted Marshmallows | Midwest Living

Sweet Potatoes with Toasted Marshmallows

Sweet Potatoes with Toasted Marshmallows

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  • Makes: 8 servings
  • Bake 25 mins
  • Cook 12 mins to 15 mins

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Cinnamon, allspice, star anise, and vanilla make all the difference in Sweet Potatoes with Toasted Marshmallows from Coatright's Restaurant in Willow Springs, Illinois.


  • 3 large sweet potatoes or yams (about 2 pounds), peeled and cut into 1-1/2-inch chunks
  • 1/2 cup packed dark brown sugar
  • 1/4 cup whipping cream
  • 1/4 cup butter, softened
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon anise seeds, crushed
  • 1/4 teaspoon ground black pepper
  • 1 vanilla bean, halved lengthwise, 1 teaspoon vanilla
  • 1 cup tiny marshmallows


  1. In a covered saucepan, cook potatoes in enough boiling water to cover for 12 to 15 minutes or until just tender; drain and mash. Add brown sugar, cream, butter, cinnamon, allspice, anise seeds, pepper, and vanilla bean or vanilla; stir gently to combine. Transfer to a 1-1/2-quart casserole.
  2. Bake, covered, in a 375 degree F oven for about 15 minutes or until heated through. Remove from oven; discard vanilla bean, if using. Stir gently. Top with marshmallows. Return to oven. Bake 10 minutes more or until the marshmallows are golden. Makes 8 servings.

Nutrition Facts

(Sweet Potatoes with Toasted Marshmallows)

Servings Per Recipe 8, cal. (kcal) 280, pro. (g) 2, Fat, total (g) 9, carb. (g) 48, chol. (mg) 27, sodium (mg) 88, fiber (g) 4

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