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)
1/8 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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