How to Make Sweet Potato Marshmallow Casserole
Get ready for a sugar rush -- these tubers are caramelized to sweet perfection, then topped with gooey toasted marshmallows.
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You Will Need
- 4 lbs. sweet potatoes, peeled and diced
- 5 tbsp. butter
- 2/3 c. packed brown sugar
- 1/4 tsp. ground nutmeg
- Pinch ground ginger
- 1/2 tsp. ground cinnamon
- 2 c. mini marshmallows
- 1/2 c. sliced almonds
- Equipment:
- Baking dish
- 1/2 c. pecans (optional)
Steps
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Step 1
Place potato in baking dish
Place the sweet potatoes in the baking dish.
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Step 2
Combine ingredients
Combine the butter, brown sugar, nutmeg, ginger, salt, and cinnamon in a small saucepan over medium heat. Stir until the sugar dissolves.
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Step 3
Pour over potatoes
Pour the mixture over the potatoes, and then cover the dish with aluminum foil.
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Step 4
Bake
Bake for 50 minutes in a preheated oven set at 375 degrees Fahrenheit. After 50 minutes, take the foil off and continue baking until the syrup thickens, about 20 minutes.
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Step 5
Add marshmallows and almonds
Sprinkle the marshmallows and almonds on top of the potatoes, put the casserole back in the oven, and increase the oven heat to 500 degrees.
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You can substitute pecans for almonds.
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Step 6
Bake
Put the casserole back in the oven until the marshmallows begin to melt and the almonds begin to brown, about 3 minutes. Then let your casserole cool and serve it warm.
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North Carolina supplies 40 percent of the U.S. production of sweet potatoes.
