This indulgent sweet potato casserole is a culinary masterpiece that will leave you utterly enthralled. This sweet and indulgent casserole masquerades as a vegetable side dish, defying conventional classification with its sugary allure. For fans of marshmallow-topped delights, this versatile recipe offers a show-stopping casserole that’s sure to please even the most discerning palates at your holiday gatherings, boasting a richly buttery and sweet filling beneath a golden-brown, gooey marshmallow topping.
Why Our Recipe
- Richly flavored and velvety smooth sweet potato filling, elevated by the indulgent addition of caramelized, crispy-topped marshmallows, making for a sumptuous and satisfying accompaniment.
- Simple make-ahead preparations enable you to prepare ahead of time and effortlessly incorporate marshmallows when baking.
Can a culinary masterpiece be topped by innovation, when perfection already exists in the trifecta of sweet potatoes, brown sugar, butter, and marshmallows? Not really! This delectable recipe boasts an irresistible flavor profile, effortlessly assembling into a culinary delight. This recipe offers a convenient solution, allowing you to prepare the filling ahead of time and simply add marshmallows prior to baking for effortless preparation.
Ingredient Notes
- To prepare the sweet potatoes, simply peel them and cut into manageable cubes before boiling. To enhance their taste profile, consider baking them in a preheated oven at 400°F (200°C) for about one hour.
- A suitable dairy option for this recipe would be whole, 2% or 1% milk. You can also substitute
- Either light or dark brown sugar will suffice, allowing for a suitable substitution should you opt to use granulated sugar instead. The resulting taste won’t be able to replicate the rich, velvety darkness characteristic of brown sugar’s distinct flavor profile.
- The eggs and cream? These add a rich, velvety texture to the casserole’s filling.
- Opting for mini marshmallows is a better choice here; using large ones would result in an overly thick and sugary topping that might overpower the dish’s inherent sweetness. You can easily cut large marshmallows into smaller pieces using kitchen scissors. Spray your scissors with a light layer of non-stick cooking spray to ensure the marshmallows don’t cling to them as you cut.
Sweet Potatoes vs Yams
Although the term “yam” is often used loosely to describe sweet potatoes in the United States, it’s essential to note that this terminology can be misleading, as true yams are a distinct species native to Africa and Asia. However, you may have encountered a variety of sweet potatoes with pale yellow skin at your local grocer’s store. While some markets may mislabel sweet potatoes with orange flesh as yams, technically speaking, true yams are a different species altogether? Confusion can arise because two seemingly distinct terms – yams and sweet potatoes – often refer to the same root vegetable. In reality, both names describe a sweet potato!
Yams are actually a different species from sweet potatoes, with a starchier and drier flesh; they’re often mistakenly referred to as sweet potatoes in the United States due to a long-standing marketing campaign. In all likelihood, you’ll find that genuine yams are not stocked in typical American supermarkets; these starchy roots typically sport brown or black skin, with corresponding flesh hues of red, purple, or off-white. We typically opt for garnet sweet potatoes due to their vibrant hue and rich flavour, yet feel free to experiment with orange or white varieties based on personal taste.
Canned Sweet Potatoes
To achieve optimal flavour and texture, this recipe specifically requires raw sweet potatoes; using any other type would compromise the overall result. But even with canned sweet potatoes, we can still create a delicious dish. You’ll simply bypass the initial two steps in the sweet potato recipe, which instruct you to slice the potatoes into manageable chunks and subsequently immerse them in boiling water.
Drain canned yams thoroughly and combine them with remaining ingredients prior to transferring the mixture to a casserole dish for assembly. For this recipe, you will require approximately 1 1/2 to 2 pounds of sweet potatoes; however, feel free to adjust the serving size to suit your needs.
Mashing Options
This recipe recommends whipping your sweet potatoes with an electric mixer until they reach a silky consistency. If you don’t have a hand mixer, you can mash the boiled and drained sweet potatoes by hand using a fork or potato masher. Using a potato ricer or lumpsizer allows for the creation of a smooth, lump-free mash with minimal effort and no need for an electric mixer.
Storage and Reheating Instructions
Stored in an airtight container, leftovers will remain fresh for up to four days.
Cook portions in the microwave on high in 30-second intervals. If you need to reheat a substantial amount of casserole simultaneously, consider warming it in the oven for effortless reheating. Preheat the oven to 350°F, and bake the casserole until it is warmed through.
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