Mashed sweet potatoes with butter, brown sugar and warm spices, baked under a golden layer of toasted marshmallows. The classic Thanksgiving side; serves 8.
Half side dish, half dessert, this is the sweet potato casserole that shows up at Thanksgiving in homes across the country. Roasting the sweet potatoes first gives a deeper flavor than boiling.
Watch the marshmallows closely at the end; they go from golden to too dark in a minute.
Ingredients
Sweet potatoes
3 1/2 pounds sweet potatoes (about 5 medium)
4 tablespoons butter, melted
1/3 cup packed brown sugar
1/3 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Topping
3 cups mini marshmallows
Instructions
Roast. Heat the oven to 400°F. Prick the sweet potatoes and roast on a foil-lined pan 45 to 60 minutes, until very soft. Cool slightly, then peel.
Mash. Lower the oven to 350°F. Mash the sweet potatoes with the butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg and salt until smooth.
Bake. Spread in a buttered 2-quart baking dish and bake 25 minutes, until heated through.
Top. Scatter the marshmallows over the top and bake 8 to 10 minutes, until puffed and golden.
Nutrition per serving (estimated)
340Calories
65 gCarbohydrates
6 gFiber
59 gNet carbs
6 gProtein
8 gFat
Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
