Sweet Potato Casserole

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Author — Jennifer

Serves —

This quick, easy and traditional Sweet Potato Casserole is going to be your new go-to Thanksgiving side dish.

Prep Time 10

Cook Time 20

Total Time 30

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.
Serve warm.

Storage:

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.

Tips:

Instead of using a hand mixer, you can also use a food processor to help break up your sweet potato mixture.