Sweet Potato Casserole
This is the Sweet Potato Casserole that I grew up eating at the Holidays. Baked sweet potatoes mixed with a generous amount of butter, brown sugar, and cinnamon and topped with a gooey layer of marshmallows. Yum!
The marshmallows on top make the dish. When baked until golden brown, the marshmallows create a delicious topping – crispy on top with a sinfully melty interior. Super sweet and super good. We don’t add marshmallows to the sweet potatoes though … we find it gets too sweet if its in the potatoes and on top.
My good friend Allison Lemm makes a delicious Bourbon Pecan version of this recipe. She stirs 2 tablespoons of bourbon into the sweet potato mixture and add a 1/4 cup of toasted chopped pecans to the marshmallow topping. I am tempted to try it that way this year.
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.