Sweet Potato Casserole
Serve up this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1/2 teaspoon ground nutmeg
- 4 tablespoons butter
- 1/2 cup whole milk
- coarse salt and ground pepper
- 3 pounds sweet potatoes (about 8), peeled and cut into 1-i
- 2 cups mini marshmallows or chopped regular marshmallows
- Carbohydrate 0.155585817309518 g
- Cholesterol 15.4421875065405 mg
- Fat 5.86369976208283 g
- Fiber 0.027499998991306 g
- Protein 0.129399278872012 g
- Saturated Fat 3.71376473713959 g
- Serving Size 1 1 serving (180g)
- Sodium 332.328653863676 mg
- Sugar 0.128085818318212 g
- Trans Fat 0.418979134788115 g
- Calories 53 calories
Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes. Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.) Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.
