It has taken me many Thanksgiving celebrations to hit the jackpot that is this recipe. I deliberated over listing it as a dessert or vegetable because really, it’s both. The great thing is, the ingredient list is short and is comprised of items you probably have laying around in your pantry. I love to eat this casserole cold, so don’t be afraid to try it the next day after refrigerating. Just be careful when you broil the mallows; the risk of burning the house down skyrockets if you aren’t.
- 8 sweet potatoes
- 3 cups granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1.5 tablespoons cinnamon
- 2 sticks unsalted butter, melted
- 1 bag miniature marshmallows
- Microwave the sweet potatoes on High for 15 minutes, then flip them over and microwave for another 12 minutes.
- Remove the potatoes (careful, they’re hot and might be making a cute screaming noise). Place them, one by one, on a plate and split them in half lengthwise. Scoop out the insides and place in the bowl of an electric mixer. Don’t scrape completely down to the skin. Repeat with all potatoes. Scrap the skins.
- Pour the sugar, vanilla, eggs, cinnamon and melted butter over the potatoes. The sugar should be covering up all the potatoes; you should see no orange (really!). If you do see orange, pour in more sugar until it disappears 🙂
- Mix all of the ingredients together at medium speed until well combined. The consistency should be more runny than stiff.
- Pour into a 9 x 13 baking dish and bake in a 375 degree oven for 30 minutes.
- Remove the casserole from the oven and pour the entire bag of marshmallows on top, spreading them around with your fingers so every centimeter is covered.
- Set the oven to High Broil and place the casserole under the broiler for no more than a minute. KEEP A CLOSE EYE DURING THIS STEP. The mallows should be lightly browned on top and gaining a glossy sheen. Remove as soon as they begin to head for a burn.
- Allow the casserole to cool for at least 10 minutes before serving.