Sweet Potato Casserole

Preheat oven to 350 degrees F. Lightly spray an 8×8 casserole dish with nonstick cooking spray.

Cook sweet potatoes in the microwave according to package directions (the Steam and Mash potatoes are a big time saver here). Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallows) and beat until well incorporated. Remember, the brown sugar is gonna turn this mixture from a bright orange to a brown-ish color. Don’t be put off by that.

I tend to like my sweet taters a little more cinnamon-y, so I will usually taste test this while it’s still in the mixing bowl and add a little extra cinnamon (about a teaspoon or so).

Pour into a prepared dish and bake for 30-40 minutes. Remove from the oven and top with mini marshmallows. Place under the broiler until lightly browned and slightly melted. DO NOT walk away from the oven while this is under the broiler. Watch it like a hawk! This can easily burn on you if you’re not careful. If you don’t want to mess with the broiler, you can certainly put the marshmallows on and then just pop the casserole back in the 350-degree oven for another 5-10 minutes until melted.

Cook’s note: You can make this up to 2 days in advance. After pouring all ingredients (except marshmallows) into the baking dish, cover with plastic wrap and put into the refrigerator. When ready to bake, take it out of the fridge, remove the plastic and finish baking per above directions. You may need to bake it a few minutes longer since the ingredients will be starting out cold.

For a slightly different twist, try using Marshmallow Fluff on top instead of mini marshmallows.

Lastly, this recipe is easy doubled. I usually have this as a small side dish because there are already so many other dishes on our crowded table. But if you’re making it for a large crowd, just double the ingredients and bake in a 9×13 casserole dish.