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–+ servings
sweet potato casserole with a scoop out

Sweet Potato Casserole

Morgan Peaceman
This sweet potato casserole is a Thanksgiving necessity. Silky, buttery mashed sweet potatoes topped with gooey marshmallow... need I say more?
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 8 people

Equipment

  • 1 large mixing bowl
  • 1 hand mixer
  • 1 spatula
  • 1 medium sized casserole dish

Ingredients
  

  • 4 large sweet potatoes peeled, diced, and boiled
  • 2 tablespoon butter
  • ½ pkg chocolate chip cookies about 12 cookies
  • 2 tablespoon maple syrup
  • 1 tablespoon cinnamon
  • 2 cups mini marshallows 1 cup large marshmallows

Instructions
 

  • Start by preheating the oven to 350º
  • In a medium-sized casserole dish, layer the cookies at the bottom, then set aside.
  • Meanwhile, bring a large pot of water to a boil. Peel the sweet potatoes and chop into quarters, throw into the pot of water and boil until fork tender, approximately 30-40 minutes. Take out of the boiling water and let it drain.
  • Place the sweet potatoes into either a stand mixer, mixing bowl with an immersion blender, or in a food processor, then blend until the sweet potatoes are fully mashed.
  • Add in the butter, maple syrup, and cinnamon, then blend until full incorporated and smooth. Taste the mixture and adjust any flavorings needed.
  • Pour the sweet potato into the dish with the chocolate chip cookies.
  • Bake at 350º for 25 minutes, with the option to broil for 30 seconds to brown the marshmallows.
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