FREE Recipe: Sweet Potato Casserole
Here is a confession: Until recently, I'd never had the classic marshmallow-topped sweet potato casserole. Sure, we had sweet potatoes on Thanksgiving but they were roasted and not marshmallow topped. So I looked up some recipes.
Most of the recipes I found started with a can of candied yams. To that, they added copious amounts of sugar or coca cola/ginger ale and, of course, marshmallows. I know that this is classically a really sweet side dish. However, for my taste, the recipes I found looked a bit too sweet. I decided that I wanted to honor this dish but make it without using a canned sweet potatoes, soda or a ton of sugar. It turns out, this is ridiculously easy to do.
I boiled my sweet potatoes until they were just tender. Then I cut them into thick slices and layered them with dark brown sugar, butter and spices. I added a splash of orange juice and baked until the potatoes were soft. Then I topped the casserole with mini-marshmallows and broiled until the marshmallows were golden brown.
It looked so pretty! And the end result, if I do say so myself, was pretty yummy! Even without the canned yams and abundance of sugar, it was still sweet but that is the point, right? As I munched on it, I thought, "This would be great warm and spooned over vanilla ice cream." Turns out, it was! If you don't want to make this as a side dish for Thanksgiving, consider making it as a dessert during the winter.
Marshmallow Sweet Potato Casserole
5 large sweet potatoes
1/2 cup dark brown sugar
1 teaspoons ground ginger
1 teaspoon ground cinnamon
4 tablespoons butter, cold
1/3 cup orange juice Mini marshmallows
*You can make this dish up until step 5 a day or two before Thanksgiving. Then, on Thanksgiving, reheat and top with the marshmallows.
- In a large pot, boil sweet potatoes until tender. (A knife should slide easily into the center of the potatoes but the potato should still feel a little firm. You don't want them to feel mushy. Test them after 20 minutes of boiling.)
- Fill a large bowl with ice water. One-by-one slip the potatoes into the ice water and remove their skins. (The skins slide off easily under water. Simply make a small cut in the potato and the skin will peel off. It is like magic!)
- Cut potatoes into 1/2 inch slices. Set aside.
- In a small bowl, combine the brown sugar, spices and butter. Rub together until mixture is chunky and butter is evenly distributed throughout the sugar.
- Layer the potatoes in the bottom of a medium casserole dish. (Use any dish that is large enough to hold 5 potatoes. This size and shape of the dish doesn't really matter for this recipe.) Sprinkle 1/2 the sugar mixture over the potatoes. Repeat and sprinkle the remaining sugar mixture over the top of the potatoes. Pour the orange juice evenly over the top layer of potatoes.
- Cover with foil and bake for 45 minutes or until sweet potatoes are tender and the juices are boiling.*
- Remove casserole dish from the oven and turn on the broiler.
- Cover the casserole with a layer of marshmallows.
- Put dish under broiler until marshmallows are golden brown.