The sweet aroma of Sweet Potatoes baking in the oven is eloquently enhanced by the unmistakable notes of toasted marshmallows that linger throughout the house. The melted sugary perfume races from the oven as you open the door to retrieve this desert that masquerades as a holiday side. When this is fresh from the oven your guests will feel invited into your home and will eagerly ask if they can help so they can get a peak at what is creating that heavenly aroma. Serve this dish nice and hot and watch the melted white pillows of heavenly sugar create melted tracers to the plate.
This is a simple to create no hassle dish that is a holiday staple in our home. My husband and daughter absolutely love this recipe and I hope you will enjoy it too. Watch the video and review the instructions below to see how easy this sweet and delicious old fashioned recipe s to make.
Toasted marshmallow are the best.
Peeled and chopped potatoes.
In a pot, bring the water to a boil. Add chopped sweet potatoes. Cook for 20-25 minutes or until tender. Drain the potatoes.
In a large bowl, combine cooked potatoes, heavy cream, brown sugar, vanilla extract, cinnamon, salt, butter and eggs together.
Mix well.
Transfer the sweet potato mixture to the pan.
Spread 2 cups of miniature marshmallows on top of the sweet potato mixture.
Bake (uncovered) for 25 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don’t want to burn them).
Serve warm and enjoy!
Sweet Potato Casserole
Equipment
- Baking Pan 9"x13"x2"
Ingredients
- 3 lbs sweet potatoes (around 5 large) peeled and cut into chunks
- ½ cup light brown sugar
- ½ cup softened butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- 2 cups miniature marshmallow
Instructions
- In a pot: bring the water to a boil. Add chopped sweet potatoes. Cook for 20-25 minutes or until tender. Drain the potatoes.
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked potatoes, heavy cream, brown sugar, vanilla extract, cinnamon, salt, butter and eggs together; mix well.
- Spray cooking olive oil or butter to the baking pan. Transfer the sweet potato mixture to the pan.
- Spread 2 cups of miniature marshmallows on top of the sweet potato mixture.
- Bake (uncovered) for 25 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don't want to burn them).
- Note: This can be prepared a day or so ahead, do not bake, then cover and refrigerate. When ready to bake: let the dish sit at room temperature for ~1 hour and top with marshmallows and cook as directed above.