Bring back memories of Thanksgivings past with this sweet potato casserole with marshmallows. The classic fall spices give it an almost dessert-like quality.
Ingredients
- 4 pounds sweet potatoes (about 5 large), peeled and cubed
- 1 cup 2% milk
- 1/2 cup packed brown sugar
- 6 tablespoons butter, softened
- 1 large egg, lightly beaten
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons vanilla extract
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 18 large marshmallows
Directions
- Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes; drain.
- Transfer to a large bowl and mash. Add milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth.
- Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° until heated through, 40-45 minutes. Top with marshmallows. Bake just until marshmallows begin to puff and brown, 5-10 minutes longer.
