Silky sweet potatoes topped with feather-light marshmallows and decadent pecans. This is the old-fashioned recipe you remember. Even better.
Things You'll Need
3 lbs. sweet potatoes (about 5 to 6)
6 Tbsp. unsalted butter, separated
1/4 cup + 2 tsp. brown sugar
1/4 cup milk
1/2 tsp. ginger
1/4 cup flour
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup chopped pecans
Zest and juice of one orange
3 cups mini marshmallows
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1. Prepare the sweet potatoes
Peel the sweet potatoes and cut into 2-inch cubes. Transfer to a large stock pot, fill with water, and bring to a boil. Simmer for about 10 minutes, until the sweet potatoes are very soft.
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Drain the water. Pour the sweet potatoes into a large bowl and mash, along with 2 tablespoons of butter, 2 tablespoons of brown sugar, and the milk.
2. Prepare the brown sugar topping
Combine the remaining ingredients (except the marshmallows) in a small mixing bowl: ginger, brown sugar, flour, salt, cinnamon, pecans, and the zest and juice of an orange.
3. Layer the potatoes and toppings
Transfer the mashed sweet potatoes to a buttered casserole dish. Add half of the brown sugar topping.
Add half of the marshmallows. Repeat with the remaining halves of topping and marshmallows.
4. Bake the casserole
Bake the assembled sweet potato casserole at 350°F for about 25 minutes, until the buttery brown sugar has melted completely and the marshmallows are toasted and gooey.
