Yields 4-6 servings

Ingredients:

• 8 medium sweet potatoes, peeled and sliced into 1/4 inch thick rounds

• 1/2 cup milk

• 1/4 cup unsalted butter

• 1-2 teaspoons ground cinnamon, to taste

• Marshmallows

• Chopped pecans

Directions:

Preheat the oven to 400°. Prepare a standard casserole dish by generously spraying with nonstick oil spray. Set aside.

Add sliced sweet potatoes to a large pot and fill with cold water, ensuring the water fully covers the sweet potatoes in the pot. Warm over medium-high heat and bring to a boil. Once boiling, reduce the heat to medium, and allow sweet potatoes to cook until softened and easily pierced with a knife, about an additional 10 minutes.

Drain the water from the pot and add sweet potatoes back into the pot. Add milk, butter, and ground cinnamon. Use an immersion blender to puree the sweet potatoes directly in the pot until your desired texture and consistency is reached. Alternatively, you may also use a masher or transfer sweet potato mixture to a food processor or high-speed blender and puree.

Scoop pureed sweet potatoes into the casserole dish. Place marshmallows on top, followed by chopped pecans. Bake until marshmallows are lightly browned, about 10-15 minutes.