Sweet Potato Casserole with Marshmallows #recipe #cooking #dinner #thanksgiving #fallrecipes

Buttery caramelized sweet potato casserole topped with mini marshmallows toasted to perfection until perfectly brown and gooey.

Today on the stay- athome chef, I’m showing you how to make sweet potato casserole with marshmallows. This recipe is an American classic and it’s really simple to make. Start by preheating your oven to 350° F and bring a large pot of water to a boil. Then you’re going to need four large sweet potatoes. Want to peel and dice these into little cubes that we’re going to then boil until soft. The size you cut them in will determine the cooking time. It doesn’t really matter what size as long as it’s fairly even. Then we’re going to transfer these all carefully to a large pot of boiling water. Let the sweet potatoes boil until they’re nice and tender, which will take somewhere between 15 and 20 minutes. In the meantime, we’ll prep the rest of our ingredients. You’ll need half a cup of brown sugar, two large eggs, four tablespoon of salted butter, half a cup of milk, half a teaspoon of vanilla extract, and half a teaspoon of salt. And I’m just going to give this a quick little whisk to kind of break up the egg yolk and mix in the sugar. The butter is not going to mix in, but our sweet potatoes will melt that. Then we just need to wait for our sweet potatoes to soften up. Give your sweet potatoes a little check to see if they’re nice and soft. Then go ahead and drain those in a colander. Then we’ll just add those in our mixing bowl with the prepared ingredients. Then I use a hand mixer to whip this all together, but you could also use a regular potato masher. I whip it for a good 2 minutes until the mixture is smooth. Then transfer this to a prepared pan. And you can use a 9 by13 pan or this pan which is a nice little oval shape. Whatever will work. Smooth it out so you get a nice even layer. If you want to make it a head at this point, you’d cover it with plastic wrap and put it in the fridge until you’re ready to bake. Then right before baking, which is what we’re going to do right now, you sprinkle on about 10 oz of miniature marshmallows. Now, these don’t have to be just a single layer. You can pile them up just a little bit, but you don’t want the marshmallows to be too deep. Then we’re going to bake this in the preheated oven for about 25 to 30 minutes. At that point, the marshmallows should be nice and brown and toasted, and you are ready to