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.
Servings: 6 servings
- 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.