Sweet Potato-Marshmallow Casserole
Amanda
ingredients
- 3 1/2 to 4 pounds fresh sweet potatoes, scrubbed well
- 1/4 cup light brown sugar
- 1/4 cup evaporated milk or heavy cream
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Pinch ground mace
- Pinch ground cloves
- 1/4 cup finely chopped toasted pecans
- 3 cups miniature marshmallows
directions
- 1
Preheat oven to 400 degrees F. Line a large baking sheet with foil.
- 2
Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour. Set aside until cool enough to handle.
- 3
Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.) In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth. Spoon the mixture into the prepared pan and sprinkle with the chopped pecans. Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes. This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.
Source: Amanda Smith
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