Sweet Potato Mash with Roasted Blueberries and Toasted Marshmallows

Share Recipe

Prep Time10 min

Sweet potato casserole is a staple side dish around the holiday season! Add blueberries to your typical topping lineup of nuts and marshmallows.

Sweet Potato Mash with Roasted Blueberries and Toasted Marshmallows


    For the Sweet Potato:

  • 6 medium sized yams
  • 1 tablespoon ground cinnamon
  • ¾ cup brown sugar
  • 6 tablespoons unsalted butter
  • For the Topping:

  • 3 cups California Giant blueberries
  • 4 cups mini marshmallows


      • 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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!