Thanksgiving: Sweet Potato Casserole
When I told Caitlin we were having sweet potato casserole, the first thing she asked was “With marshmallows???”. So of course the answer had to be yes. I’ve never made sweet potato casserole before, so I did a quick google search and discovered that, based on just “sweet potato casserole”, what you get is a bunch of people posting recipes without marshmallows and saying “this isn’t one of those gross, super-sweet marshmallowy casseroles”. Which of course was exactly what I didn’t want, so I revised my search to actively include marshmallows, and discovered, of course, that Martha Stewart was to the rescue.
This recipe was very, very easy, with only a few ingredients and not much attention required. Perfect for Thanksgiving when you’re trying to make 80 recipes at the same time… It had plenty of spice, excellent texture, and just enough marshmallows (okay, maybe the recipe didn’t, but we didn’t measure – we just used the whole bag).
My only notes after the fact are that you should probably use a solid pan, rather than a silicon pan. This isn’t the kind of dish that you have to worry about burning/crisping the sides (I’d like to see crispy mashed sweet potatoes, actually), and the silicon just couldn’t support the distributed weight of the potatoes. Every time I picked it up, the edges collapsed a little more, and got mushier.
The only other issue is that the marshmallows get a bit soggy when they’ve been out of the oven for a while, so I would recommend making the whole thing, and the not baking it until you are close to ready to eat it. It does re-heat well, but the marshmallows don’t stay pretty.
Sweet Potato Casserole
- 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
- Coarse salt and ground pepper
- 1/2 cup whole milk
- 4 tablespoons butter
- 1/2 teaspoon ground nutmeg
- 2 cups mini marshmallows or chopped regular marshmallows
- 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.