Let’s face it – sweet potato casserole is dessert masquerading as a Thanksgiving side dish. The sweetness of the topping varies from one home cook to the next, but my husband is a huge fan of marshmallows atop a creamy sweet potato puree. For this recipe, I used my homemade vanilla extract (which I promise I will get to in an upcoming post), some cinnamon and nutmeg, and butter and cream. You know, all of the good things in life. 🙂
- 2-3 good sized sweet potatoes, peeled and chopped into 1″ chunks
- 1 cup heavy cream
- 1/2 cup milk
- 4 Tbsp butter
- 2 Tbsb vanilla extract, or to taste
- 2 Tsp cinnamon
- 2 Tsp grated nutmetg
- 1 Tsp salt, plus some for boiling the potatoes
- 1 Tbsp brown sugar
- real maple syrup
- mini marshmallows
Preheat your oven to 350 degrees F.
Add salt to a large pot of water, add the potatoes, and bring to a boil. Boil for about 7-10 minutes, depending on the size of your potato chunks, until the potatoes are just barely tender. Drain the potatoes carefully, and set aside.
In a saucepan, melt the butter over medium heat. Add the potatoes, and pour in the heavy cream and milk. Stir together and add the vanilla extract, cinnamon, nutmeg, salt, a dash of the maple syrup and the brown sugar. Taste, and add anything you think is lacking.
In a casserole, add the sweet potato mixture, and place the mini marshmallows on top. Drizzle a good amount of maple syrup over the top.
Bake for about 20 minutes, or until the marshmallows are golden. To hurry the process along, give them a good whack under the broiler.