Sweet Potato Casserole

Name: Sweet Potato Casserole
Prep time: 10 min
Total time: 55 min
Ingredients: 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks; Coarse salt and ground pepper; 0.5 cup whole milk; 4 tablespoons butter; 0.5 teaspoon ground nutmeg; 2 cups mini marshmallows or chopped regular marshmallows

3.5

(819)

12 Reviews

By

Martha Stewart Test Kitchen

Updated on April 9, 2021

Prep Time:

10 mins

Total Time:

55 mins

Servings:

8

Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.

Ingredients

3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
½ cup whole milk
4 tablespoons butter
½ teaspoon ground nutmeg
2 cups mini marshmallows or chopped regular marshmallows

Directions

Preheat oven to 375 degrees. 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.

John Kernick

Originally appeared: Everyday Food, November 2008