Classic Sweet Potato Casserole
Classic Sweet Potato Casserole is a simple recipe that needs just four ingredients. It is smooth, creamy and sweet. My family has made these sweet potatoes for 50 years. Kids and adults have loved them. They are my favorite part of Thanksgiving dinner-along with pumpkin pie.
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Ingredients Needed For Classic Sweet Potato Casserole:
- 4 3/4 pounds sweet potatoes
- 6 tbsp butter cut into slices
- 1 1/2 cups brown sugar
- 16 ounce bag mini marshmallows
Instructions For Classic Sweet Potato Casserole:
- Wash sweet potatoes and poke them all over with a fork.
- Microwave sweet potatoes until they are very tender.
- Allow just enough time for the sweet potatoes to cool so you can peel them. They still need to be hot enough to melt the butter when blended.
- Peel the sweet potatoes and place the flesh in a blender with butter and brown sugar. Blend well until smooth and creamy.
- Place sweet potato mixture into a 9 x 13 baking dish. Cover with foil and bake at 350° for 30 minutes.
- When sweet potatoes are hot and bubbly, remove from the oven, remove the foil and top with the miniature marshmallows. Cover with as many as you can without spilling over.
- Place back into the oven at 375° to toast the marshmallows. Watch closely so they do not burn. Remove from the oven when marshmallows are lightly toasted and puffy. Serve immediately. Enjoy!
- You can make the sweet potatoes the day before and then they day you will serve them, bake them and then top with marshmallows as instructed above. Serve immediately.
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Classic Sweet Potato Casserole
A sweet, smooth and creamy sweet potato casserole side dish for Thanksgiving.
Ingredients
- 4 3/4 pounds sweet potatoes
- 6 tbsp butter cut into slices
- 1 1/2 cups brown sugar
- 16 ounce bag mini marshmallows
Instructions
-
Wash sweet potatoes and poke them all over with a fork.
-
Microwave sweet potatoes until they are very tender.
-
Allow just enough time for the sweet potatoes to cool so you can peel them. They still need to be hot enough to melt the butter when blended.
-
Peel the sweet potatoes and place the flesh in a blender with butter and brown sugar. Blend well until smooth and creamy.
-
Place sweet potato mixture into a 9 x 13 baking dish. Cover with foil and bake at 350° for 30 minutes.
-
When sweet potatoes are hot and bubbly, remove from the oven, remove the foil and top with the miniature marshmallows. Cover with as many as you can without spilling over.
-
Place back into the oven at 375° to toast the marshmallows. Watch closely so they do not burn. Remove from the oven when marshmallows are lightly toasted and puffy. Serve immediately. Enjoy!
-
You can make the sweet potatoes the day before and then they day you will serve them, bake them and then top with marshmallows as instructed above. Serve immediately.
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