originally posted November 2010
I remember eating this casserole as a child and thinking the only good part was the marshmallows. Now, as an adult, I wanted to stay away from the marshmallow version of the casserole. You know, cause it’s the “mature” thing to do. But I’m so glad I didn’t listen to my inner adult. This dish rocks. The crispy, toasted, sweet marshmallows are the perfect topper to this nutrient rich root vegetable mash. Yum!
3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
Note: This can be made up to one day in advance and refrigerated. If you do this, do not add the mini marshmallows until you are ready to bake the dish.
Preheat oven to 375 degrees F.
Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch. Bring to a rolling boil, then turn the heat down to low. Simmer until potatoes are cooked through (they should be fork tender – this will probably take 10-15 minutes). Drain off the water and return potatoes to the pan. Add milk, butter, cinnamon, salt and pepper. Mash until creamy.
Transfer sweet-potato mixture into a 2-quart baking dish. (At this point, if you want to make it ahead you can refrigerate it for up to 1 day. If you’re refrigerating it overnight, take it out of the fridge at least 30 minutes prior to baking.)
Top casserole with marshmallows. Bake at 375F until the center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.
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