I absolutely love sweet potatoes. I love potatoes of any kind, really, but sweet potatoes definitely hold the top spot on my list. One of my favorite side dishes growing up was sweet potato casserole with marshmallows. How could you not love mashed sweet potatoes sweetened with brown sugar and cinnamon, and then topped with toasted marshmallows?! It’s heaven in a casserole dish.
I realize that many of you may associate sweet potato casserole with Thanksgiving. At my house though, as well as when I was kid growing up, it was not just relegated to Thanksgiving dinner. We had (and now have) it year round. Quite frankly, I can’t imagine why you would limit this dish to special occasions when it is so easy and so delicious. I mean, toasted marshmallows…. ‘Nuff said.
I believe the recipe that my mom gave me years ago came from my grandmother. The original recipe is much more along the lines of what you may envision a “casserole” to be, than what I make. I have simplified the recipe down to the bare minimum of ingredients. I like my food to be as simple and easy as possible. Have no fear though! It is still every bit as delicious.
Unfortunately, this is one of those dishes that I usually throw together without measuring. I just “eyeball” it and taste test until it is to my liking. So, the recipe includes my best guesstimate for ingredients. This is a super flexible dish, though. So, I encourage you to taste test as you go, to make sure it is just how you like it.
- 1 large sweet potato (~2 1/2-3 c.)
- 1-2 Tbsp. light brown sugar
- 2-3 Tbsp. butter
- 1/4 tsp. cinnamon
- 1-1 1/2 c. mini marshmallows
- Preheat oven to 350 degrees.
- Peel sweet potato and dice into 1/2 inch pieces.
- Dump diced potato into boiling water. Boil until very soft (approximately 10-15 minutes). Drain.
- Add brown sugar, butter, and cinnamon. Mash mixture together with a masher until mostly smooth. (Be sure to sample it, and feel free to add more of what you think it needs.)
- Spray baking dish with non-stick spray. (Optional. I don't usually do this, but it would help prevent the marshmallows from sticking to the dish.)
- Transfer potato mixture to small baking dish. I use a 5 x 9 in. dish.
- Bake for 20 minutes. Remove from oven.
- Switch oven to broil.
- Top the sweet potato mixture with an even layer of mini-marshmallows.
- Put it back in the oven in order to toast the marshmallows.
- Do NOT walk away from the oven during this step. The marshmallows only take 1-2 minutes to toast, and they will burn VERY quickly if you are not watching them. I literally stand by the oven with the oven light on and watch them until they are lightly browned.
- When they are nice and golden brown, pull it out and let cool slightly.