Instead of serving mashed potatoes and gravy at Thanksgiving this year, switch things up by trying a Southern favorite--sweet potato casserole. A staple for many at holiday get-togethers, this sweet yet savory dish can be prepared ahead of time and will cut down on the amount of work to be done Thanksgiving morning.
- 3lbs sweet potatoes, peeled and cut into 1-inch pieces
- 1 cup light brown sugar, packed
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- Pinch of salt
- 2-3 cups mini marshmallows
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 3 tablespoons salted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- Pinch of cloves
- Preheat the oven to 350°F. Place the sweet potato pieces in a large pot and cover them with water. Bring the water to a boil and boil until the potatoes are fork tender (approximately 8-10 minutes).
- Drain the potatoes and return them to the pot. Mash until they are your desired level of smoothness and add in the milk, brown sugar, eggs, butter, cinnamon, nutmeg, vanilla extract, and salt. Stir until well combined.
- Pour the potato mixture into a 9x13 casserole dish. Heat in the oven until cooked through, approximately 20-25 minutes.
- While the potatoes are in the oven, combine the flour, brown sugar, cinnamon, nutmeg, and clover for the topping in a mixing bowl.
- Add the melted butter and mix until combined.
- When the potatoes are finished, remove them from the oven and top with the topping mixture and the mini marshmallows.
- Bake for another 10-15 minutes. Serve warm.
The potatoes and topping can be made a day or two ahead of time. Follow the instructions but do not bake or add the topping to the potatoes until the day of.
If you prefer the marshmallows a bit more brown, broil
the dish at the end at 400 degrees until you've achieved the desired look.