Sweet Potato Casserole with Marshmallow Topping

Sweet Potato Casserole with Marshmallow Topping Recipe
Photo: Oxmoor House
Based on sweet potato pie, a favorite in the South, this famous Thanksgiving side dish has a rich history. The marshmallows were added by Janet McKenzie Hill, the founder of the Boston Cooking-School Magazine, in 1917, when the marshmallow evolved from a specialty confection into an everyday treat.

Yield:

Serves 12 (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 196
Fat 2.1 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 2.8 g
Carbohydrate 42.6 g
Fiber 4.9 g
Cholesterol 5 mg
Iron 1 mg
Sodium 195 mg
Calcium 50 mg

Ingredients

4 1/4 pounds sweet potatoes
2 tablespoons butter
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Cooking spray
3 cups miniature marshmallows

Preparation

1. Preheat oven to 425°.

2. Place sweet potatoes in a shallow baking pan lined with foil. Bake at 425° for 1 hour or until tender. Reduce oven temperature to 350°.

3. Peel sweet potatoes; place in a large bowl. Add butter and next 3 ingredients (through cinnamon); mash with a potato masher until pureed. Spoon potato mixture into a 2-quart glass or ceramic baking dish coated with cooking spray.

4. Bake at 350° for 10 minutes. Top with marshmallows; bake an additional 10 minutes or until marshmallows are lightly browned.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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