Sweet Potato Casserole
Creamy baked sweet potatoes with brown sugar, butter, vanilla, and cream, topped with either homemade toasted marshmallow fluff or classic marshmallows. An easy make-ahead Thanksgiving side dish I make every year.
Servings: 8 people
Cost: $15
Equipment
- Baking Sheet
- Kitchen Torch
Ingredients
Sweet Potato Casserole
- 5 large sweet potatoes washed and pat dry
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 10 large marshmallows OR homemade marshmallow fluff
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil.
- Place the 5 whole sweet potatoes on the prepared baking sheet and bake for about 1 hour, or until very soft.
- When cool enough to handle, cut open the potatoes and scoop the flesh into a large bowl. Discard the skins.
- While the potatoes are still warm, add ½ cup brown sugar, ¼ cup unsalted butter, ½ teaspoon salt, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract.
- Mash until smooth or until the potatoes reach your preferred texture.
- Spread the sweet potato mixture evenly into a casserole dish.
- For marshmallows: Arrange 10 large marshmallows over the top. Bake at 350°F for 5 to 10 minutes, until melted and golden.
- For marshmallow fluff: Spread the fluff evenly over the warm sweet potatoes and toast with a kitchen torch until golden.
Notes
Marshmallow topping: I make this with either homemade marshmallow fluff or large marshmallows. The fluff is incredible, but marshmallows are my easy Thanksgiving shortcut.
Sweet potatoes: I prefer baking them whole instead of boiling them. They're easy to scoop from the skins once very soft.
Texture: Mash by hand for a little texture or use an electric mixer for a smoother filling.
Make ahead: Prepare the sweet potato filling up to 2 days ahead, spread it into the casserole dish, cover tightly, and refrigerate without the topping. Warm the casserole through at 350°F, then add the marshmallows for the final 5 to 10 minutes. If using marshmallow fluff, warm the casserole first and add and toast the fluff just before serving.
Leftovers: Cover and refrigerate for about 3 days. Reheat until warmed through.
Nutrition
Calories: 328kcal | Carbohydrates: 64g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 275mg | Potassium: 741mg | Fiber: 6g | Sugar: 27g | Vitamin A: 30380IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
