Sweet Potato Casserole

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This easy sweet potato casserole recipe ingredients include sweet potatoes, butter, brown sugar, salt, eggs, maple syrup and marshmallows.

It’s 2021 and 2017 was the last time we had a sweet potato casserole in my family. My mother-in-law always brought her famous sweet potato dish to our family holiday gatherings like Thanksgiving, Christmas and Easter. You see, my mother-in-law passed away in 2017 and since her passing we had not had her sweet potato casserole. So this year, 2021, my husband gave me her recipe and the rest is history. This recipe is being shared in memory of my mother-in-law, Linda.

How Many Sweet Potatoes Needed For A Casserole?

Determining how many sweet potatoes that are needed for making a casserole dish can be challenging. When working with baked potatoes I usually plan one large potato for each person but when making a casserole it’s a little different. Some people may use poundage but I prefer to use by eyesight. Crazy as it may sound, if the sweet potatoes fit in the casserole dish well then that’ll work!

How To Prepare Sweet Potatoes?

Bake, Boil, Pressure Cook or Instapot?

For this recipe it is highly recommended to bake the sweet potatoes in an oven. Reason so is because the other methods as mentioned above in the caption can leave the dish with a less appealing color and may be too watery. To bake the potatoes first rinse potatoes under cool water, prick potatoes with a fork on all sides including the ends and bake them at 350 degrees Fahrenheight for about an hour and a half. The potatoes may wrinkle up a bit and start seeping juices. This is normal and an indication potatoes are done or close to being done. To test for doneness pierce potato with a sharp knife and if it glides through easily then the potato is done.

Sweet Potato Casserole Recipe

This recipe will make a 1-Qt casserole dish enough for 6 servings.

Ingredients:

• 3 small to medium sized sweet potatoes baked and peeled
• 8 Tablespoons unsalted butter melted
• 1/2 cup brown sugar packed
• 2 eggs
• 1/4 teaspoon salt
• 1/4 cup maple syrup or pancake syrup
• marshmallows enough to cover the top of the casserole dish (mini marshmallows are ideal but large ones will work if that is all you have. I had large marshmallows on hand and cut them into fourths. I think that is why my dish looked so shiny this time.)

Instructions:

Preheat oven to 350 degrees Fahrenheight.

Place baked sweet potatoes in a large mixing bowl. Add butter, brown sugar, eggs, salt and maple syrup to sweet potatoes. Using a hand mixer blend all ingredients on medium speed until mixture is well blended. Then turn mixer to high speed and continue blending for about 3 more minutes.

Pour mixture into a 9″oval baking dish. Use a knife or rubber spatula to smooth top. Cover dish with aluminum foil and bake in preheated oven for 30 minutes. Carefully remove baking dish from oven and place on a hot pad on the stovetop. Pour marshmallows over entire top of sweet potatoes. This time place baking dish on second rack in the oven. For this next step keep the oven door ajar and set the oven to broil on high. Keep a close eye on the marshmallows and remove from oven when they begin to turn golden brown. If you’re not careful the marshmallows may start burning and could cause a fire in the oven. Serve and enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SWEET POTATO CASSEROLE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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