Mashed Sweet Potatoes with Maple Agave Syrup
5 lbs. sweet potatoes, peeled and cut into large pieces
1 stick butter, softened
salt to taste
3/4 cup Trader Joe's Maple Agave Syrup
Boil sweet potatoes in salted boiling water until fork tender and drain well, add drained potatoes back into the same pot. Using a potato smasher (if you don't have one use a fork or wooden spoon)smash potatoes until there are no longer any lumps. Add butter to potatoes and smash them into the potatoes. Add milk a little at a time until it's a smooth creamy consistency. Add syrup (if you don't like it sweet you can leave this out or just add it 1/4 cup at a time and adjust according to your taste) and stir into the potatoes. Season with salt according to taste. Put potato mixture into a large casserole dish, if you want more marshmallow topping use a dish that is long and shallow. *See Note. Add a layer of mini marshmallows and bake at 350 until marshmallows are browned.
*If you want to make this ahead of time, stop here. Cool and refrigerate. Take potatoes out of the fridge and leave on the counter for at least one hour to get the chill out. If it's still cold when you want to bake it. Bake at 350 until heated through. Then put layer of marshmallows on top and bake or broil until browned.