Monica's favorite gear for
making Sweet Potato Casserole
You can bake and serve from this dish--it looks lovely on the table. The lack of handles means it fits in my toaster oven, too.
Also available: 9x13 silicone cover
This clear glass baking dish holds also works well for this casserole. It has the convenience of a lid which comes in very handy making it ahead and storing in the fridge.
This 5-qt. mixer gets so much use in my kitchen. It comes with a glass bowl with handy measurements. I added a stainless steel bowl; it's nice to have both.
Also available: stainless steel bowl

Sweet Potato Casserole with Marshmallows

Roasting the sweet potatoes elevates the flavor of this classic Thanksgiving side dish


Sweet Potato Casserole with Marshmallow Topping

By Monica              8-10 servings
A classic Thanksgiving holiday side dish using roasted sweet potatoes with a creamy, gooey topping that tastes like dessert. An easy recipe with make-ahead convenience. From TheYummyLife.com #sweetpotatocasserole #marshmallows #Thanksgiving #Christmas #sidedish #vegetable

A classic Thanksgiving holiday side dish using roasted sweet potatoes with a creamy, gooey topping. An easy recipe with make-ahead convenience.

Ingredients
  • 4 lbs. sweet potatoes (approx. 5 to 7), cleaned, scrubbed, and halved
  • 1/4 cup unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup orange juice
  • 1/8 teaspoon cinnamon
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup cream (may substitute half-and-half, whole milk, or canned evaporated milk)
  • 1 (10.5 oz) package (6 cups) miniature marshmallows

Directions
Preheat oven to 425 degrees F. Line large baking sheet with parchment paper or silicone mat. Place halved sweet potatoes sliced-side-down onto baking sheet; prick each one 3-4 times with fork. Bake 40-45 minutes until soft when pierced with fork. Rest 5-10 minutes until cool enough to handle.

Lower oven temperature to 350 degrees F. Spray or butter 9x13 baking dish; set aside.

Use a spoon to scoop & separate cooked sweet potato from skin; discard skin. To large bowl or bowl of stand mixer, add sweet potatoes, butter, brown sugar, orange juice, cinnamon, salt and pepper. With electric mixer, mix on low speed until potato is smooth and mixed evenly with other ingredients. Add milk or cream and mix thoroughly. (May also combine with a handheld potato masher or large spoon.) Spread mixture in prepared baking dish. Sprinkle marshmallows evenly over top.

Bake uncovered 25 to 30 minutes until heated through and marshmallows are puffed and golden brown.

MAKE-AHEAD TIP:
Prepare the sweet potato mixture and spread in baking dish. Cover and refrigerate for up to 3 days. To bake, bring to room temperature, add marshmallows on top, and bake according to recipe.

HALF THE RECIPE:
Recipe may be halved and baked in a square 8x8 baking dish.

This is an American classic that appears on many tables on Thanksgiving and throughout the holiday season. Although some are of the opinion that sweet potatoes are naturally sweet enough without an additional sweet topping, if you are on "team marshmallow" (like my daughter-in-law, Shelly), there is no doubt that roasted, mashed, and seasoned sweet potatoes require a toasted, creamy marshmallow topping. 

The first step of this easy recipe is to roast the sweet potatoes rather than boil them. Roasting results in deeper more concentrated flavor. After that, it's simply a matter of mixing the soft, roasted sweet potatoes with a few ingredients and spreading them in a baking dish. Top with marshmallows, bake and enjoy!

This is an easy recipe and can be prepped 2-3 days ahead. 

Step-by-step directions for making
Sweet Potato Casserole with Marshmallow Topping

 

Step 1. Assemble the ingredients

  • sweet potatoes
  • butter
  • brown sugar
  • orange juice
  • salt, pepper & cinnamon
  • cream
  • mini marshmallows (or large marshmallows cut in small pieces)

1_ingredients.jpg

Step 2. Cut sweet potatoes in half lengthwise, place on a parchment-lined baking sheet, prick them with a fork, and bake until soft. Use a spoon to scoop out the cooked sweet potato, discarding the skin.

2_bake.jpg

Step 3. Add cooked sweet potato and all other ingredients (except marshmallows) to a large mixing bowl. Mix until smooth and completely combined using an electric mixer, potato masher or large sturdy spoon. I'm using an electric stand mixer in the photos below.

view on Amazon:  my KitchenAid stand mixer3_mix.jpg

Step 4. Spread mixture evenly in a sprayed 9x13 baking dish.

  • MAKE-AHEAD TIP: You can prep this dish to this point, cover, and refrigerate for up to 2-3 days. Bring dish to room temperature before proceeding to top and bake it.

Step 5. Scatter marshmallows in an even layer over top of sweet potato mixture.

view on Amazon: white porcelain 9x13 dish (looks lovely on the table; fits in many toaster ovens), silicone casserole cover, Pyrex 9x13 dish with lid

4_in_pan.jpg

Step 6. Bake uncovered at 350 degrees F for approximately 30 minutes until marshmallows are golden brown.

6_PXL_20211122_212357932.PORTRAIT_1_.jpg

Serve while it's hot so the marshmallows are gooey beneath the browned surface. If you have a sweet tooth, this is a satisfying side dish that tastes like dessert!

7_PXL_20211122_214708542.PORTRAIT_1_.jpg

In many homes, it isn't Thanksgiving without this on the table. 

Make it a Yummy day!

Monica

Link directly to this recipe
Sweet Potato Casserole with Marshmallow Topping
By Monica              Servings: 8-10 servings
Ingredients
  • 4 lbs. sweet potatoes (approx. 5 to 7), cleaned, scrubbed, and halved
  • 1/4 cup unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup orange juice
  • 1/8 teaspoon cinnamon
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup cream (may substitute half-and-half, whole milk, or canned evaporated milk)
  • 1 (10.5 oz) package (6 cups) miniature marshmallows
Directions
Preheat oven to 425 degrees F. Line large baking sheet with parchment paper or silicone mat. Place halved sweet potatoes sliced-side-down onto baking sheet; prick each one 3-4 times with fork. Bake 40-45 minutes until soft when pierced with fork. Rest 5-10 minutes until cool enough to handle.

Lower oven temperature to 350 degrees F. Spray or butter 9x13 baking dish; set aside.

Use a spoon to scoop & separate cooked sweet potato from skin; discard skin. To large bowl or bowl of stand mixer, add sweet potatoes, butter, brown sugar, orange juice, cinnamon, salt and pepper. With electric mixer, mix on low speed until potato is smooth and mixed evenly with other ingredients. Add milk or cream and mix thoroughly. (May also combine with a handheld potato masher or large spoon.) Spread mixture in prepared baking dish. Sprinkle marshmallows evenly over top.

Bake uncovered 25 to 30 minutes until heated through and marshmallows are puffed and golden brown.

MAKE-AHEAD TIP:
Prepare the sweet potato mixture and spread in baking dish. Cover and refrigerate for up to 3 days. To bake, bring to room temperature, add marshmallows on top, and bake according to recipe.

HALF THE RECIPE:
Recipe may be halved and baked in a square 8x8 baking dish.

Here are additional Thanksgiving holiday recipes that may interest you:



Posted on Friday, November 26th, 2021








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