Sweet Potato Casserole is a Thanksgiving Tradition. There’s something about the savory turkey, gravy and sweet potato and cranberry relish, the flavor combination is the best. My mouth is watering already! This classic recipe with marshamallow topping gets the kids excited too! Happy Thanksgiving and enjoy!
3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/3 cup brown sugar
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.
Add sugar, milk, butter, and nutmeg. Mash until smooth; season with salt and pepper.
Transfer sweet-potato mixture to a 2-quart baking dish. (You can make this a day ahead of time then add the last step before serving)
Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.