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Whether you enjoy this as a dessert or a side dish, the Mashed Sweet Potato Mallow is a staple at the Thanksgiving table.
This will be my sixth year spending Thanksgiving in Colorado with my family. Six years ago, my mom and I decided to it would be fun to join my brother in Colorado for a week of skiing. Little did we know it would become a family tradition. My mom makes it a point to have a traditional Thanksgiving meal at the condo with all the fixings.
Mashed Sweet Potato Mallow is a requirement for our Thanksgiving table. I have to have both regular mashed potatoes and the sweet mashed. My mom has always made a classic Betty Crocker version of the recipe, but I decided to change it up a little bit.
The traditional recipe used sour cream, which I chose to substitute with Greek yogurt. I wanted to be sure to add some maple syrup to my sweet potatoes because I always add maple syrup. Duh! I’m from Vermont. I also added a bit of cinnamon and a hint of vanilla.
You will have to pre-cook the sweet potatoes, which I prefer to boil because the skin basically just comes right off. You can cool them down a little bit if you want to, but you don’t need to wait. You just mash them up and add in the list of ingredients. One of the great about this dish is that you can prepare the filling the night before, and when you are ready to bake it, add the marshmallow and pop it in the oven. It’s a great time saver.
I decided that I wanted to make my mallow mash in small jelly jars. Ultimately I just want more room on my plate for turkey and gravy. Oh, did I mention my food cannot be all mixed up? I’m like a five year old; my foods cannot touch each other. This recipe will fill about 5 large jars or 6-8 smaller jars. The mallow can be baked right in these jars too and thankfully they are dishwasher safe.I only used 3 large sweet potatoes for this recipe.
I would love to know what your favorite park of the Thanksgiving meal. Leave me a comment below!
Follow Beyond Frosting:
A creamy mashed sweet potato baked and topped with mini marshmallows.
- 3 Large Sweet potatoes or yams
- 1/2 C Vanilla or plain Greek yogurt
- 1 Large egg yolk, beaten
- 3 tbsp Maple syrup
- 1/2 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- Prepare the sweet potatoes by boiling them in a pot of water until fork tender. Peel away the skins and mash them.
- Stir in Greek Yogurt, egg yolk, maple syrup and vanilla extract. Add remaining dry ingredients: cinnamon, salt and nutmeg. Stir until well mixed.
- Preheat oven to 350°F. Divide filling between jelly jars. Top with mini marshmallows. Bake for 25-30 minutes until mini marshmallows are puffy and golden brown. If they are browning too early, you can cover with tin foil. Serve warm.
You can prepare a day in advance and cook right before serving. I used 8oz wide mouth jars. This recipe will fill five jars.
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