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Photo: Oxmoor House

Sweet Potato Casserole with Marshmallow Topping

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.

Oxmoor House OCTOBER 2013

  • Yield: Serves 12 (serving size: 1/2 cup)

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.

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
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Sweet Potato Casserole with Marshmallow Topping recipe

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