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Easy Brown Butter Marshmallow Sweet Potato Mash

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This brown butter marshmallow sweet potato mash is a nostalgic Thanksgiving side dish featuring silky sweet potatoes, nutty browned butter, and gooey toasted marshmallows. It’s quick, easy, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 4 pounds sweet potatoes, peeled and cubed (about 4–5 large)
  • 6 tablespoons unsalted butter
  • 3 cups mini marshmallows (or 2 cups regular)
  • 1/4 cup packed brown sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt (plus a pinch for the butter)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel and cube sweet potatoes into 1-inch chunks.
  3. Place sweet potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to medium and simmer for 12-15 minutes until fork-tender but not falling apart.
  4. Drain sweet potatoes in a colander and let sit for 2 minutes, shaking occasionally to remove excess water.
  5. While potatoes drain, brown the butter: In a small saucepan over medium heat, melt 6 tablespoons butter, stirring constantly. Cook until butter foams, then turns golden with brown specks and smells nutty (about 4-6 minutes). Immediately remove from heat and pour into a heat-safe bowl.
  6. Return drained potatoes to the pot or a large bowl. Add brown sugar, heavy cream, vanilla, salt, cinnamon (if using), and browned butter. Mash with a potato masher or beat with a hand mixer until smooth (about 2 minutes). Taste and adjust seasoning.
  7. Transfer sweet potato mixture to a 9×13-inch baking dish and spread evenly.
  8. Top with marshmallows in a single layer.
  9. Bake for 12-15 minutes until marshmallows are puffed and golden brown. Watch closely in the last 3 minutes to prevent burning. If desired, broil for the last 60-90 seconds for extra color.
  10. Let rest for 5 minutes before serving.

Notes

For best results, use high-fat butter like Kerrygold for browning. Don’t overcook sweet potatoes to avoid watery mash. Make the sweet potato base up to 2 days ahead; refrigerate and add marshmallows before baking. For extra crunch, top with chopped pecans mixed with brown sugar before baking.

Nutrition

Keywords: sweet potato mash, brown butter, marshmallow, Thanksgiving side, holiday side dish, easy sweet potato casserole

Find it online: https://zorbmeal.com/easy-brown-butter-marshmallow-sweet-potato-mash/