Simple and sweet. Yes my friends, in a nutshell that pretty much sums up this lovely Sweet Potato Casserole.
Flavorful, cooked sweet potatoes mashed and blended with a dash of brown sugar, a sprinkling of pumpkin pie spices and a few other on-hand ingredients and finally, topped with a creamy crust of marshmallows.
Creamy crust? Is that even a real phrase?
Creamy crust is what I’m calling the crispy outside “crust” of a marshmallow after it’s been heated. It’s my favorite part, in fact. I love biting into a warm, toasted marshmallow when the outside is crisp and then discovering a warm, creamy, gooey middle. So. Good.
But I digress. This sweet potato casserole isn’t all about the marshmallows. Or is it it? The verdict is out on that one. What I am sure of is the fact that you need to serve this dish at your Thanksgiving table.
This wonderful sweet potato casserole is an easy recipe and those are the best kind for Thanksgiving, don’t you agree? Easy and adaptable. Sometimes I add chopped pecans to the topping and sometimes I cook the sweet potato casserole in individual ramekins.
Perhaps the best part of all is the easy cleanup. I mix all of the ingredients in the pot I cook the sweet potatoes in so I don’t get a lot of dishes dirty.
(Here’s a secret to cooking sweet potatoes, cook them in a pot of water with the skins on. After they’ve cooked, the skins peel right off.)
I also love that the sweet potatoes can be cooked a day or so ahead of time. They keep well in the refrigerator for a couple of days. When you’re ready to make the casserole, all you need to do is mash the potatoes and add in all the other wonderful ingredients.
What’s your favorite way to cook sweet potatoes?
Other recipes you might like…
Sweet Potato Casserole
- 4 sweet potatoes
- 1 egg slightly beaten
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1/4 cup brown sugar packed
- 2 oz butter melted
- 10 ounce marshmallows
- Scrub sweet potatoes and place in a large pot. Add enough water to the pot to cover the sweet potatoes. Place the pot on the stove and cook on a medium high heat. When the water starts to boil, reduce heat to medium low and continue cooking until the sweet potatoes are tender when a fork is inserted in the middle, about 15 minutes.
- Over a sink, pour the sweet potatoes and the water into a colander. Run a little cool water over the sweet potatoes so they are easier to handle. Carefully peel the skins off the sweet potatoes (the skins should peel right off).
- Place the sweet potatoes back in the pot and using a potato masher or immersion blender, mash the sweet potatoes.
- Add in the egg, salt, spices, brown sugar and butter. Stir well.
- Transfer sweet potato mixture into a buttered baking dish. Top with marshmallows.
- Bake for 30 minutes or until the marshmallows are beginning to brown and are melted.