|Sweet potatoes||6 Large|
|Butter stick||1⁄4 Cup (4 tbs) (unsalted)|
|Pepper||1⁄4 Teaspoon, freshly ground|
Preheat the oven to 325°F.
Cut the unpeeled potatoes into thirds and cook in boiling salted water until tender.
Drain, rinse in cool water, and peel.
Place in a food processor along with the milk, butter, and spices.
Puree until smooth.
(Or beat with an electric mixer or potato masher until mashed.) Spray a 2-quart souffle or ovenproof casserole dish with cooking spray.
Spoon in the potato mixture and cover the top with marshmallows.
Make sure there is an inch of space at the top of the dish so that the marshmallows don't overflow during baking.
Bake until the topping is golden and puffed, about 30 to 40 minutes.