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Mallow-Topped Sweet Potatoes

My grandmother always served this sweet potato casserole at Thanksgiving. The puffy marshmallow topping gives the dish a festive look, and spices enhance the sweet potato flavor. —Edna Hoffman, Hebron, Indiana
  • Total Time
    Prep: 40 min. Bake: 45 min.
  • Makes
    12 servings

Ingredients

  • 4 pounds sweet potatoes (about 5 large), peeled and cut into 1-inch pieces
  • 1 cup 2% milk
  • 6 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoon vanilla extract
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 10 large marshmallows, halved lengthwise

Directions

  • Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; place in a large bowl.
  • Beat potatoes until smooth. Add the next 9 ingredients; beat until blended.
  • Spread into a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, until heated through, 40-45 minutes. Increase oven setting to 425°.
  • Top casserole with marshmallows. Bake until marshmallows are lightly browned, 3-4 minutes.
Nutrition Facts
2/3 cup: 312 calories, 7g fat (4g saturated fat), 36mg cholesterol, 201mg sodium, 59g carbohydrate (35g sugars, 3g fiber), 4g protein.

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