Recipes Smashed Sweet Potatoes with Five-Spice Marshmallows Be the first to rate & review! Joanne Chang prepares her own marshmallows for these sweet potatoes, doctored with five-spice powder, but store-bought marshmallows work very well, too. Slideshow: More Amazing Thanksgiving Sweet Potato Recipes By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Published on January 23, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Paul Urizar Active Time: 30 mins Total Time: 2 hrs Yield: 12 Ingredients 5 pounds sweet potatoes 1/2 cup milk 4 ounces unsalted butter, softened 1/3 cup light brown sugar Salt and freshly ground black pepper One 10 1/2-ounce bag mini marshmallows (6 cups) 3/4 teaspoon Chinese five-spice powder Directions Preheat the oven to 425°. Prick the sweet potatoes all over with a fork and place on a baking sheet. Bake for 45 minutes, until tender when pierced; let cool slightly. Halve the sweet potatoes and scoop the flesh into a large bowl. Add the milk, butter and brown sugar and coarsely mash. Season the sweet potatoes with salt and black pepper and spread them in a 9-by-13-inch baking dish. Lower the oven temperature to 350°. In a medium bowl, toss the marshmallows with the five-spice powder until coated. Scatter the marshmallows over the sweet potatoes and bake for about 45 minutes, until the sweet potatoes are hot and the marshmallows are golden and lightly puffed. Make Ahead The sweet potatoes can be prepared through Step 1 and refrigerated, covered, for up to 3 days. Bring to room temperature before proceeding. Rate it Print