Baked Mashed Sweet Potatoes and Marshmallows

Start by preheating your oven to 375 degrees Fahrenheit, allowing it to sufficiently heat.

Scrub the sweet potatoes well under running water. Prick each one multiple times all around with a fork—this allows steam to escape and helps the potatoes cook evenly.

Place the sweet potatoes on a baking sheet and roast them in the preheated oven for about 50 to 60 minutes. You know they're done when they're easily pierced with a fork. Remember, the timing can vary depending on the size of your sweet potatoes, so continually check to ensure they don't overcook.

While the sweet potatoes are cooling, it’s time to make the syrup. In a small saucepan over low heat, melt together the brown sugar, butter, salt, and vanilla extract, stirring until everything is well combined. I know it’s tempting, but resist the urge to crank up the heat. Too high heat makes it easy for the sugar to burn.

Once the sweet potatoes cool, peel them and mash them. Add this mash to a large bowl and pour in the syrup you prepared. Mix gently until the potatoes are well coated.

Pour the sweet potato mixture into an oven-proof dish, spreading it out evenly. Make sure you spread it out with a spatula; this gives your marshmallows the perfect even base to sit on.

Scatter the marshmallows over the sweet potatoes, providing a good layer of sugar fluff.

For the final touch, place your dish back in the oven and broil for 2-3 minutes, or until the marshmallows are golden brown. Keep an eye on them, as marshmallows can transition from toasted to burnt very quickly!

Remove from the oven, let it cool a bit, then serve. Enjoy that beautifully sweet, gooey bite with each spoonful!