Screwed Up Texan has moved!

You will be automatically redirected to the new address. If that does not occur, visit
and update your bookmarks.

Tuesday, November 18, 2008

Sweet Potato Casserole With Marshmallows

This recipe has been revamped HERE.
Since I had Thanksgiving dinner early and all, I thought I'd share with you one of my favorite Thanksgiving Day recipes--a recipe for Sweet Potato Casserole with Marshmallows!

This recipe is easy to make, and to help you crappy cookers out there, I am adding pictures to help you see the process. If you have never tried this dish before and like sweet potatoes (or you are just trying to impress, then you need to make this delicious side dish.

Gather up these ingredients for the most scrumptious Sweet Potato Casserole with Marshmallows.


6 large sweet potatoes or yams. This is what they look like:

5 TBSP brown sugar (you could probably substitute Splenda)
1 TBSP butter or margarine
1/2 tsp salt (YES, salt)
1/4 cup milk or butter milk
1 cup miniature marshmallows or several large marshmallows for topping

Boil or bake potatoes until softened.
Peel potatoes while warm and remove any strings. Transfer sweet potatoes to med bowl and add brown sugar, butter or margarine, salt, and milk or butter milk. Mash with fork or potato masher until creamy texture is achieved, generally three minutes.
Pour sweet potato mixture into oven-proof serving dish such as my vintage Pyrex serving dish.
Bake at 375 degree F for 20 to 30 minutes, or until set. Take out of oven and top with marshmallows. Return to oven and remove when marshmallows have puffed and are golden brown on top. Watch carefully during the marshmallow-puffing stage.

Remove from oven and allow to cool a few minutes before serving.



Candance said...

I bet I could that whole casserole in one setting. Seriously.

Rae said...

Looks fabulous! My hubby would love this dish!!

Allie said...

This dish was the second sidedish gone that day...greenbean casserole being the first.

Blog Widget by LinkWithin