Sweet Potato Casserole with Marshmallow Topping

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 2.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.8g
  • Carbohydrate: 42.6g
  • Fiber: 4.9g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 195mg
  • Calcium: 50mg

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. 1. Preheat oven to 425°.
  2. 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. 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. 4. Bake at 350° for 10 minutes. Top with marshmallows; bake an additional 10 minutes or until marshmallows are lightly browned.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet Potato Casserole with Marshmallow Topping Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy