Sweet Potato Casserole
Servings: 6
Calories:
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.