Sweet Potato Casserole


When it comes to Thanksgiving, there is one thing that absolutely has to be included in our big meal:  sweet potato casserole.  This is basically an excuse to eat sweet potato pie topped with tons of marshmallows as a side dish.  Need I say more?  Marshmallows are a requirement, none of that pecan topping…  Okay that’s pretty good too, but we’re #teammarshmallow all the way!    I know it’s not a must for everyone, but after you try this recipe you’ll definitely be a convert.

Sweet Potato Casserole

4-5 Sweet Potatoes

1/4 c. Milk (we used Silk almond coconut blend, unsweetened)

1/4 c. Brown Sugar

2 Tbs. Butter (we used Earth Balance)

1 Egg

1/8 tsp. Nutmeg

1/4 tsp. Cinnamon

1/4 tsp. Vanilla Extract

Pinch of Salt

2 c. Kraft Jet Puffed Mini Marshmallows (we are quite loyal to this specific brand and size)


Peel and cut sweet potatoes into small cubes

Boil in a medium to large pot of water for 15-20 minutes or until tender

Preheat oven to 350 degrees

Let cool slightly, mash. We did this using a mixer, but a potato masher or immersion blender would work well too.

Combine all other ingredients – except marshmallows – and stir until slightly fluffy

 Place sweet potato combo in a 9×9, greased baking dish.

Bake for 20 minutes, take out and add marshmallows

Bake for 10 more minutes.





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