Make ahead Sweet potato casserole with Marshmallows

I love this velvety puree with hints of cinnamon and brown sugar and topped with gooey marshmallows. Does it get much better than basically have dessert with your meal! ENJOY!

Print Recipe

Course Side Dish

Cuisine American

Ingredients

3 pounds sweet potatoes peeled and chopped into large chunks, see note
2 tablespoons unsalted butter
1/4 cup milk
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
Kosher salt to taste
2-3 cups mini marshmallows

Instructions

Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish and set aside.
Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired. Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
Remove the sweet potatoes from the oven. Top with the marshmallows. Place back into the oven for 8-12 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.

Notes

If making ahead, after you make the puree, spread it into the prepared pan and cool down and refrigerate. When you are ready to serve, heat them in the oven and then follow the directions from there.

Keyword make ahead sweet potatoes, sweet potatoes, Thanksgiving sides