These mashed sweet potatoes are delicious — and slightly sweet — without the benefit of marshmallows.

But if you must have marshmallows on them, transfer the mashed sweet potatoes to a casserole, top with small marshmallows and broil until just golden.

Mashed Sweet Potatoes
Start to finish: 30 minutes
Servings: 6 to 8

4 to 5 large sweet potatoes, peeled and cut into small chunks
5 cinnamon sticks
15 whole cloves
1/4 cup heavy cream
6 tablespoons butter
1/4 teaspoon grated nutmeg
Salt and ground black pepper, to taste

In a large saucepan, combine the sweet potatoes, cinnamon sticks and cloves. Add enough cold water to cover, then set over medium-high and bring to a boil. Cook for about 20 minutes, or until the potatoes are soft.
When the potatoes are tender, drain them. Discard the cinnamon sticks and cloves. Press the potatoes through a food mill or potato ricer into a large bowl.
Add the cream, butter and nutmeg, then use an electric mixer to beat until smooth. Season with salt and pepper.
Per serving: 171 calories; 100 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 33 mg cholesterol; 17 g carbohydrate; 2 g protein; 2 g fiber; 348 mg sodium.