Sweet Potato Casserole

I have never made a sweet potato casserole.  Say wha?  Actually, I had never even tried one until last spring when my best friend made one for a dinner we went to.  When my kids saw that dish on the dinner table covered in toasted marshmallows they were in love!  And then when we tried it, I knew I had to make it again.  So enter in Thanksgiving…the perfect occasion for a sweet potato casserole!

Sweet Potato Casserole {A Pretty Life}

I was pleasantly surprised at how simple this dish was to make, and I especially loved the fact that I could make the sweet potato part the day before Thanksgiving.  Anything I can do the day before a big dinner like this, is a winner in my books!  Thanksgiving day is already crazy town trying to get all the food on the table at the same time, so having this dish pretty much all ready to go was a big relief.

Anyway, this dish is SO good.  And it will be on our table for Thanksgiving and Christmas.  Yummmmmm

Sweet Potato Casserole {A Pretty Life}

I should have shown you the inside of this casserole but I quickly snapped these pictures during the Thanksgiving dinner rush, with 10 hungry guests waiting to eat!  Can you believe I made them wait?!  Ahhhh, the life of a food blogger, lol!  Anyway, the sweet potato part?  It’s there under all that toasty marshmallow goodness.

Whisk

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Sweet Potato Casserole

Ingredients

  • 3 pounds sweet potatoes peeled and cut into 1-inch chunks (I used 3 large yams), about 8
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 1/4 - 1/2 tsp ground nutmeg
  • salt & ground pepper to taste
  • 2 cups mini marshmallows

Instructions

Making the sweet potato casserole filling.

  1. Place the chopped & peeled sweet potatoes into a large saucepan, and cover with water by 1 inch.
  2. Bring to a boil, then reduce to a simmer, and cook until the sweet potatoes are tender, about 15 to 20 minutes.
  3. Drain, and return them to the pan. Because you don't want any extra moisture from the potatoes in your casserole, heat the potatoes over medium heat, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
  4. Remove the pan from the heat and add the milk, butter, nutmeg and salt & pepper.
  5. Using a potato masher, mash until smooth.
  6. Transfer the sweet potato mixture to a baking dish.

At this point you can cover, and put the sweet potato casserole filling into the fridge overnight, if you are planning to make it the day before.

Baking the casserole.

  1. Preheat your oven to 375 degrees.
  2. Sprinkle the top of the casserole with the marshmallows, then bake until the casserole is warmed through and marshmallows are lightly browned, about 15 to 20 minutes.

Recipe adapted from the Joy of Cooking

Also, I wanted to show you a little glimpse into our Thanksgiving…I wish I could have gotten some better pictures, but we all know how holidays are, especially if you are hosting!  There’s just never the time to snap pictures when everyone is starving!  BUT what I really should have taken a picture of and shared with you was my kitchen.  Oh lawd.  The state of my kitchen was amazingly disastrous.  Laughingly disastrous.  Dishes everywhere.  Oh the mess…but I know you would have appreciated it…holidays are cray-cray.  Next time, I promise!

Thanksgiving Dinner {A Pretty Life}

Also, here is my Thanksgiving menu, with all the recipe links:

MenuTitle

Brined and BBQ’d Turkey
Turkey Gravy Mashed Potatoes
Green Beans
Sweet Potato Casserole
Glazed Carrots
Roasted Brown Sugar & Rosemary Squash Wedges
Braided Squash Crescent (Bread)
Raisin and Herb Stuffing
Cranberry Sauce, Pickles, Olives
Pumpkin Pie with Vanilla Whip Cream
Pecan Pie

(The dishes in coloured text are links to the recipes on my site.  I’ll also update them as I publish more posts!)

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Have a delicious day!
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10 Comments

  • Reply Mallory @ Because I Like Chocolate November 6, 2013 at 9:20 AM I have never made or eaten sweet potato casserole either. Although my family does do this marshmallow salad at Thanksgiving and Christmas. Essentially it is coloured mini marshmallows tossed with sour cream, coconut, mandarin oranges and pineapple. I find it repulsive but everyone else loves it.
  • Reply Stephanie November 6, 2013 at 10:19 AM This looks so delicious. Sweet potato casserole is my absolute favorite!!
  • Reply Trish November 6, 2013 at 9:14 PM That looks SOO good. For me it's not Thanksgiving if there's no sweet potato casserole!
  • Reply Sarah [NurseLovesFarmer.com] November 7, 2013 at 4:45 PM Yours is a lot more healthy than mine! Probably why we only have it twice a year!
  • Reply Barb November 8, 2013 at 3:44 PM This is beyond delicious, and gorgeous!
    • Reply Jo-Anna November 8, 2013 at 3:59 PM Thank you! It was delish! :)
  • Reply Gaby November 24, 2013 at 12:04 AM If you refrigerate it and bake the next day, do you add additional baking time and add marshmallows later? Thanks.
    • Reply Jo-Anna November 24, 2013 at 9:09 AM Hi Gaby! The next day, I take it out and let it warm up in room temperature for about 15 minutes or so, then I just added the marshmallows and bake at 375 degrees for about 15-20 minutes or until the marshmallows are nice and browned.
      • Reply Gaby November 24, 2013 at 10:29 PM Thanks!!
  • Reply Homemade Cranberry Sauce - A Pretty Life In The Suburbs October 22, 2015 at 2:09 PM […] Sweet Potato Casserole […]
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