Sweet Potato Casserole with Homemade Marshmallows


1 batch of Paleo Homemade Marshmallows, cut into small 1 inch squares*
5 medium sweet potatoes (or more…if you want more)
1/4 cup of ghee, coconut oil or grass-fed butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Sea salt and coarse pepper to taste


*Make the marshmallows at least one day ahead of time. Instead of using the 8×8 square pan, pour the marshmallow mixture into a lined, 9×13 casserole dish. This will let you cut the marshmallows into lovely 1-inch squares and top the sweet potatoes more evenly. Toss them in some arrowroot and store in a paper bag or wrap in cheesecloth so they can dry out a bit.
1. Bring a large pot of salted water to a boil. While the water is heating, wash and scrub the sweet potatoes.
2. Once the water is at a rolling boil, carefully add the sweet potatoes and boil until they are soft and can easily be pierced with a skewer or fork. About 15 minutes. Cool slightly, then peel away the skin. Alternatively, you can first peel the sweet potatoes, chop into 1 or 2-inch squares, and then boil.

3. I in a large bowl, combine the sweet potatoes with the rest of the ingredients listed above and beat with a hand mixer (or in a standing mixer with a paddle attachment) until smooth. I also like to use a high powered blender if want them silky smooth.

4. At this point, you can store them in a covered bowl in the fridge until ready to use or use right away. Before serving, reheat the sweet potatoes in a 9×13 casserole dish, covered with foil, in a 350-degree degree oven. Heat for 15-30 minutes, or until hot all the way through. Times will vary, depending on of the sweet potatoes were chilled overnight or used right away.
5. Remove from oven and let stand for 10 minutes or so. Top with the marshmallows and use a torch (like used for creme brûlée) to brown the tops and serve.
Note: A torch works best as homemade marshmallows tend to melt faster than regular “jet puff” style marshmallows. You can use a broiler but the marshmallows will not be as pretty and stable. They will still taste great though!