Marshmallow and Sweet Potato Casserole
Marshmallow and Sweet Potato Casserole is a must for your Thanksgiving Day Dinner! Sweet potatoes topped off with toasted marshmallows is so delicious!
Equipment
- Large Saucepan
- hand mixer
- Cutting board
Ingredients
- 2 1/2 pounds sweet potatoes about 4-5
- 5 tbsp butter
- 1/2 cup packed dark brown sugar
- 1 1/2 tsp cinnamon
- 3 tbsp orange juice
- 1 tsp pure vanilla extract
- 1 package marshmallows regular or mini
Instructions
- Preheat oven to 350 degrees.
- Peel and cube the sweet potatoes.
- Fill a large sauce pan with water and bring to a boil. Drop in the sweet potatoes.
- Boil potatoes for roughly 25 minutes or until they are fork tender.
- Once done, drain potatoes. Pour potatoes into a large mixing bowl and add the butter.
- Use a hand mixer and beat the potatoes until smooth.
- Add dark brown sugar, cinnamon, orange juice and pure vanilla extract and beat until combined.
- Spread potatoes evenly in a 9x13 inch baking dish.
- Top with mini or regular sized marshmallows.
- Bake for 20-25 minutes or until the sweet potatoes are heated through and the marshmallows are puffed and golden brown. Depending on whether you use mini or regular sized marshmallows, baking times will vary, so keep a close eye on the casserole.
- Serve and enjoy!
- Store leftovers in the refrigerator for 3 days. Cover with plastic wrap.