Sweet Potato Mash with Roasted Blueberries and Toasted Marshmallows

I absolutely love sweet potato mash. Especially when it’s topped with ooey, gooey marshmallows and baked blueberries. I know everyone has their favorite homemade sweet potato casserole, but I promise you’re going to fall in love with this mash.

This recipe is SO yummy! I can’t wait to curl up by a warm fire with a huge bowl of this sweet treat. Plus, it’s super easy to make. If you’re in a rush, stab your sweet potato with a fork and microwave for 10 minutes, or place your potatoes in the oven for a 45 minute bake.

For a little crunch, I added some chopped pecans to accompany the roasted blueberries and toasted marshmallows. I also think roasted blackberries or strawberries would be amazing with this dish! How will you top your sweet potato hash? Let us know in the comment section below.

Ingredients

• 6 medium sized yams

• 1 T ground cinnamon

• ¾ cup brown sugar

• 6 T unsalted butter 

• 3 cups California Giant blueberries

• 4 cups mini marshmallows

Instructions

• Preheat oven to 400 degrees.

• Quick tip! Instead of waiting to roast the sweet potatoes in the oven, stab yams with a fork and then place on a large plate.  Microwave 10 min or until soft.

• If you prefer the oven, stab yams with a fork, wrap in foil, and roast for 45 min or until tender throughout.

• Immediately scoop out the insides of the hot sweet potatoes and combine with sugar, cinnamon, and butter.

• Evenly spread the mixture in the bottom of a 9x9 pan and top with blueberries.

• Roast in the oven for 30 minutes and then remove from oven.

• Now turn the oven onto a low broil (or if on high, CAREFULLY watch and make sure it's on a lower rack)

• Top the mixture with mini marshmallows and broil until just golden brown.

• Serve immediately!