Thanksgiving wouldn't be complete without a sweet, creamy, and delicious sweet potato casserole!
This dish is so yummy with roasted mini marshmallows on top and is a great side dish to a family meal. Every holiday as a kid growing up my mother would make this dish. I would scoop off the marshmallows to eat for myself and leave the sweet potatoes remaining. While I will always love eating roasted marshmallows it is even tastier with the sweet potato filling.
Are you looking for a vegetarian friendly side for thanksgiving? This is a quick and easy recipe to make for the family.
My mother's traditional recipe is to use canned sweet potatoes in simple syrup. I personally like to make everything fresh because it tastes healthier and fresh. This casserole is so easy to make and you can prep it beforehand to reheat later. I would recommend modifying the ingredients to your taste. I tend to add the butter, brown sugar, and milk in smaller quantities than given and keep adding in till it tastes delicious!
Sweet Potato Casserole
Serving size: 8
Total time: 30 minutes
Source: adapted from spendwithpennies.
1.5 pounds sweet potatoes peeled and cut into cubes (about 4 small potatoes)
1/4 cup brown sugar packed
3 tablespoons butter softened
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
salt and pepper to taste
1 cups miniature marshmallows
Step 1: Preheat oven to 375 degrees. Grease an 8 x 8 dish.
Step 2: Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork-tender. Drain.
Step 3: In a large bowl, mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, and salt & pepper.
Step 4: If you are making this dish beforehand don't add the marshmallows right away. Sprinkle with the marshmallows in the last 10 minutes of heating up the casserole. Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through. I use the broiler in the last 5 minutes to get the marshmallows golden brown. Enjoy!
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