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
Ingredients
- 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
Instructions
- 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.