Sweet Potato Casserole
This Sweet Potato Casserole is a rich and decadent holiday side dish. It's so easy to make and everyone will love it! You can make it ahead of time too.
Servings 6 - 8 servings
Ingredients
- 3 pounds sweet potatoes I used 2 large sweet potatoes
- 1/2 cup whole milk
- 1/4 cup butter
- 1/4 - 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp fresh ground black pepper
- ~ 40 large marshmallows or 2 cups mini marshmallows
Instructions
Option #1: Roasting the Sweet Potatoes
- Preheat your oven to 375 degrees F.
- Clean the sweet potato skins.
- Poke them with a fork.
- Wrap the sweet potatoes in tin foil.
- Bake for 1 1/2 hours, or until the sweet potatoes are soft.
- Scrape the roasted sweet potato flesh from the skin.
Option #2: Boiling the Sweet Potatoes
- Place the chopped and peeled sweet potatoes into a large saucepan, and cover with water by 1 inch.
- Bring to a boil, then reduce to a simmer, and cook until the sweet potatoes are tender, about 15 to 20 minutes.
Making the sweet potato casserole filling:
- Using a potato masher, mash the sweet potatoes until smooth (see tips above).
- Place the cooked sweet potatoes into a skillet/pan. Heat the potatoes over medium heat, stirring, until any liquid has evaporated, about 2 minutes.
- Remove the pan from the heat and add the milk, butter, nutmeg and salt and pepper.
- Mix well.
- Transfer the sweet potato mixture to a baking dish.
Baking the casserole.
- Preheat your oven to 375 degrees F.
- Cover the top of the sweet potatoes with a layer of marshmallows.
- Bake until the casserole is warmed through and marshmallows are lightly browned, about 15 to 20 minutes.
- Serve right away.