Shirley's Recipes

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Name: Sweet Potato Casserole
Key Ingredient: sweet potatoes
Preparation: simmer, mash, bake
Cuisine: American
Source: Everyday Food/November 2008
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :10
Elapsed Time: :55
Occasion: Thanksgiving
Servings: 8


3 pounds (about 8) sweet potatoes, peeled and cut into 1-inch chunks
Coarse salt and ground black pepper
1/2 cup whole milk
4 tablespoons butter
1/2 teaspoon ground nutmeg
2 cups mini-marshmallows or chopped regular marshmallows

Preheat oven to 375F. Place sweet potatoes in a large saucepan and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.

Remove pan from heat; add milk, butter and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)

Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.


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