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Sweet Potato Casserole
3.5 (821 reviews)
Serve this sweet potato casserole from Martha Stewart made with mashed sweet potatoes and a marshmallow topping at your next holiday gathering. This classic, comforting side dish is the perfect combination of gooey and crunchy.
Total Time55
Servings8
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Caloriesper servingIngredients
- 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
- Coarse salt and ground pepper
- 0.5 cup whole milk
- 4 tablespoons butter
- 0.5 teaspoon ground nutmeg
- 2 cups mini marshmallows or chopped regular marshmallows
Instructions
- 1Preheat 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. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
- 2Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
- 3Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.