Sweet Potato Casserole

Annie Soliongco

By
@lilbit1980

this recipe was handed down to me from a lil southern lady down in GA. I tweaked to make it my own,making it a bit sweeter.


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Serves:

8

Prep:

2 Hr

Cook:

1 Hr

Ingredients

3 lb
sweet potatoes, cut in half with skins left on
1/2 c
light brown sugar, packed
1 bag(s)
small marshmallows
2 c
chopped pecans
1 c
raisins (optional)
1 c
unsalted butter, melted
2 c
heavy cream
salt, to taste
white pepper, to taste
canola oil, as needed

Directions Step-By-Step

1
Preheat the oven to 425F.
2
wash and cut potatoes in half lengthwise. Drizzle with salt, pepper and olive oil. Place the sweet potatoes in a single layer on a rimmed baking sheet.
3
bake in oven until fork tender, about 40 minutes. Once softened, remove from oven and cool 10 minutes.
4
In a large sauté pan, combine the brown sugar and butter, heat on medium low heat and stir until butter dissolves and mixture combines. Stir occasionally to prevent sugar from lumping.
5
Remove from heat and set aside. Use a large spoon to remove the pulp from the potato quarters and discard the skins.
6
Place the potatoes in a large mixing bowl. While using a hand masher to mash the potatoes slowly add the cream and melted butter to the potatoes.Mash until fully combined. Using an electric mixer fitted with a whisk attachment, whip the potatoes until almost smooth.
7
Add the brown sugar mixture, salt and pepper and whisk on medium speed until fully combined. Add the pecans and raisins, if using. Whisk additional time to combine mixture.
8
Place smooth potato mixture into a 9x13 glass baking dish. Top the mixture with small marshmallows. Brush the marshmallows with melted butter. Bake in oven until mixture is heated through and the marshmallows are lightly browned.
9
Remove from oven and let stand to cool for 10 minutes. Serve hot.

About this Recipe

Course/Dish: Potatoes