Let’s face it – sweet potato casserole is dessert masquerading as a Thanksgiving side dish.  The sweetness of the topping varies from one home cook to the next, but my husband is a huge fan of marshmallows atop a creamy sweet potato puree.  For this recipe, I used my homemade vanilla extract (which I promise I will get to in an upcoming post), some cinnamon and nutmeg, and butter and cream.  You know, all of the good things in life.  🙂



  • 2-3 good sized sweet potatoes, peeled and chopped into 1″ chunks
  • 1 cup heavy cream
  • 1/2 cup milk
  • 4 Tbsp butter
  • 2 Tbsb vanilla extract, or to taste
  • 2 Tsp cinnamon
  • 2 Tsp grated nutmetg
  • 1 Tsp salt, plus some for boiling the potatoes
  • 1 Tbsp brown sugar
  • real maple syrup
  • mini marshmallows


Preheat your oven to 350 degrees F.

Add salt to a large pot of water, add the potatoes, and bring to a boil.  Boil for about 7-10 minutes, depending on the size of your potato chunks, until the potatoes are just barely tender.  Drain the potatoes carefully, and set aside. 

In a saucepan, melt the butter over medium heat.  Add the potatoes, and pour in the heavy cream and milk.  Stir together and add the vanilla extract, cinnamon, nutmeg, salt, a dash of the maple syrup and the brown sugar.  Taste, and add anything you think is lacking.

In a casserole, add the sweet potato mixture, and place the mini marshmallows on top.  Drizzle a good amount of maple syrup over the top. 

Bake for about 20 minutes, or until the marshmallows are golden.  To hurry the process along, give them a good whack under the broiler.