This quick and easy Sweet Potato Casserole is going to be your new go-to Thanksgiving side dish!. Made with simple pantry staples, this comforting recipe combines canned sweet potatoes with a buttery rich brown sugar mixture and then coats it with marshmallows.
Course: Side Dish
Keyword: 30-Minutes or less, sweet potato casserole, Thanksgiving
59ounce(2 cans) cut sweet potatoes in syrupwell drained
¾cupdark brown sugarfirmly packed
¼cup(½ stick) salted buttersoftened
10ouncebag mini marshmallows
Preheat the oven to 375 degrees Fahrenheit.
Place the drained sweet potatoes, eggs, dark brown sugar, softened butter, orange juice, cornstarch and nutmeg in a large bowl and beat with a mixer. The mixture does not need to be completely smooth, a lumpy mixture means that you’ll end up with soft but not mushy casserole. The butter, since it is softened and not melted, will show up as light streaks in the batter. That is normal and not a problem.
Pour the mixture into a 9x13 inch baking dish or 2 quart casserole dish and spread it out into an even layer.
Sprinkle with a full, even layer of mini marshmallows.
Bake for 20-30 minutes until the marshmallows are just golden brown and the sweet potato layer is hot and bubbly. If the marshmallows get overly cooked they will end up oozing a little on top of your casserole.
Remove from the oven and let cool for 10-20 minutes to set up.
To Store: This Sweet Potato Casserole stores well in the refrigerator, covered, for 5-7 days.
To Freeze: You can freeze your Sweet Potato Casserole in a freezer-safe container for 3-6 months, though the marshmallows may have a different consistency when thawed and reheated.
To Reheat: Thaw the frozen casserole in the refrigerator a day or two before using. Remove it from the refrigerator about 30 minutes before baking to take the chill off.
Instead of using a hand mixer, you can also use a food processor to help break up your sweet potato mixture.
The marshmallows have a crunchy exterior with a gooey delicious interior because they are baked along with the sweet potatoes. If you want only fluffy (and not crunchy) marshmallows, leave them off and place them in the oven when there is 5 minutes left of bake time. Bake until they are fluffy and just barely golden brown.