Ingredients

• 2 1/2 to 3 pounds sweet potatoes (about 3 large sweet potatoes), peeled and cubed into 1/2-inch pieces
• 4 Tbsp. unsalted butter, plus more to grease the dish
• 1/2 cup Barney Butter Bare Smooth Almond Butter
• 1/2 cup heavy cream or half and half
• 1 large egg, lightly beaten
• 1 1/2 tsp. pumpkin pie spice mix
• 1 tsp. pure vanilla extract (optional)
• 1/2 tsp. kosher salt
• 2 cups mini marshmallows

Directions

1. Preheat the oven to 375°F; lightly grease a 2.5-quart casserole dish with butter.
2. Add the sweet potatoes to a medium pot and cover with cold water by 2 inches. Cover the pot, bring up to a boil, and then turn the heat down and cook the potatoes with the lid ajar until they’re soft and easily mashable, about 5 to 7 minutes. Drain.
3. Mash or whip the potatoes (depending on your preference for lumps), and then mix in the butter, almond butter, cream, egg, pumpkin pie spice, vanilla (if using), and salt.
4. Spread the potatoes out in the prepared dish and top with the marshmallows.
5. Bake until the potatoes are hot throughout and the marshmallows start to melt and turn light golden brown, about 20 to 25 minutes. Serve warm.