Sweet Potato Casserole

5 from 1 vote

This sweet potato casserole is a Thanksgiving necessity. Silky, buttery mashed sweet potatoes topped with gooey marshmallow... need I say more?

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: people

Calories: 343kcal

Author: Morgan Peaceman

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 marshmallows 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.

Notes

Add a touch of salt to the sweet potatoes, it'll balance the sweetness!

When making the mashed potatoes, use a hand whisk instead of a masher, it'll make the entire process a lot faster and easier.

When boiling the potatoes, cut them into smaller chunks. They will boil faster, approximately 25-30 minutes versus close to 45 minutes if left in larger pieces.

Nutrition