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!
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
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.
Sweet Potato Casserole
- 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
Making the sweet potato casserole filling.
Place the chopped & 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.
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.
Remove the pan from the heat and add the milk, butter, nutmeg and salt & pepper.
Using a potato masher, mash until smooth.
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.
Preheat your oven to 375 degrees.
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!
Also, here is my Thanksgiving menu, with all the recipe links:
Brined and BBQ’d Turkey
Turkey Gravy Mashed Potatoes
Sweet Potato Casserole
Roasted Brown Sugar & Rosemary Squash Wedges
Braided Squash Crescent (Bread)
Raisin and Herb Stuffing
Cranberry Sauce, Pickles, Olives
Pumpkin Pie with Vanilla Whip Cream
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