We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Sweet Potato Skillet Kugel with Bronzed Marshmallows
Holiday 2017
I can’t decide if this is a new take on an old-school classic, or an even older take on an old-school classic. Either way, with the cinnamon spice and the nostalgic kick of toasty marshmallows, it’s sure to be a favourite.
Serves 8 to 10
1 large Yukon gold potato, peeled
2 large sweet potatoes, peeled
¼ cup (60 mL) butter, melted and cooled
2 tbsp (30 mL) brown sugar
2 eggs, beaten
¼ tsp (1 mL) cinnamon
½ tsp (2 mL) baking powder
1 tsp (5 mL) salt
Fresh cracked pepper to taste
1 bag (250 g) regular marshmallows (such as Jet-Puffed original)
1. Preheat oven to 350°F (180°C).
2. Roughly chop potato and sweet potatoes and grate in a food processor with a grater disc or on a box grater (if using box grater keep potatoes whole). Toss grated potatoes into a large bowl, then stir in melted butter, brown sugar, eggs, cinnamon, baking powder, salt and pepper until thoroughly combined.
3. Grease a 9-inch (23-cm) cast iron skillet and pour potato mixture into it. Place on a baking sheet and bake in preheated oven for 1 to 1¼ hours, or until cooked through.
4. Remove from oven and artfully arrange marshmallows on top. Turn oven to low broil setting and set skillet back in oven. Watch as marshmallows toast and brown (while being careful not to burn them).
Serves 8 to 10
