People either love the idea … or hate it. But in my opinion, sweet potatoes at Thanksgiving must be topped with marshmallows!
This is the recipe that I have been enjoying at our family’s table since I was a little girl. Without a doubt it will be on our Thanksgiving table this year.
My good friend Allison Lemm makes a delicious Bourbon Pecan version of this recipe worth trying. Stir 2 tablespoons of bourbon into the sweet potato mixture and add a 1/4 cup of toasted chopped pecans to the marshmallow topping.
Sweet Potato Casserole
6 tablespoons unsalted butter, plus extra to grease the baking dish
8 sweet potatoes
1 tablespoon ground cinnamon
1/4 cup firmly packed light brown sugar
Kosher salt and freshly ground black pepper
2 cups baby marshmallows
Preheat the oven to 400 degrees. Lightly grease a 2 1/2-quart baking dish with butter and set aside.
Line a baking sheet with foil or parchment paper. Place the potatoes on the baking sheet and bake until fork tender, about 1 hour. Set aside until cool enough to handle. Reduce the oven temperature to 350 degrees.
Slice the potatoes in half lengthwise and, using a spoon, scoop the flesh into a large mixing bowl. Discard the skins. Using a potato masher or fork, mash the potato flesh until smooth. Add the butter, cinnamon, and brown sugar. Stir until well combined. Season with salt and pepper to taste.
Spoon and level the mixture into the prepared dish. Evenly top with a single layer of marshmallows. Bake until the marshmallows are puffed and golden and the potatoes are heated through, about 30 minutes.
Serves 6 to 8.
Do-Ahead: This can be made a day ahead, covered, and refrigerated. Return to room temperature before baking.
Time-Saving Tip: I prefer the flavor of freshly baked sweet potatoes. But if you are short on time, you can boil peeled and cubed sweet potatoes until tender, about 20 minutes, and drain well. Precooked sweet potatoes, which can be found in the grocery freezer section, are another short cut.