Sweet Potato Puffed Casserole

“It’s a dessert you get to disguise as a ‘side’. And my whole family laughs at (with) my mom who just scoops the toasted marshmallows off the top and puts it on her plate.”

Jake Horowitz
Director, Business Development
NYC

---

What pairs best with this recipe?

Tryptophan and Football!

What were some of your 2024 obsessions?

Trying to find recently released music that sounds like it could be 80s rock.

Ingredients:


• 3 lbs sweet potato (or Japanese sweet potato) peeled and roughly cubed

• 1 bag Jetpuffed Marshmallows (go big, not mini)

• 1/2 cup pecans (optional)

• 1/3 cup butter (softened)

• 1/2 cup brown sugar

• 1/2 tsp vanilla extract

• Cinnamon to taste+

• Salt to taste

• Pepper to taste

---

Directions:

1. Preheat oven 375° & boil pot of water

2. Put peeled & cubed sweet potatoes in boiling water and lower to simmer for 15mins/until potatoes are tender, then drain

3. Mash drained potatoes with the butter, brown sugar, vanilla extract, cinnamon, salt and pepper

4. OPTIONAL: fold in 2/3rds of pecans

5. Spread mashed potatoes into greased 9x13 pan

6. Cover (systematically) the entire top with marshmallows

7. OPTIONAL: sprinkle the rest of the pecans on top

8. Bake for 25mins and take out when marshmallows are golden brown

---