🍠 Sweet Potato Casserole

1. Cook the sweet potatoes

Choose one method:

• Roasting (recommended): Preheat oven to 400°F. Prick sweet potatoes with a fork, place on baking sheet, roast 45-60 minutes until tender
• Boiling: Peel and cut into chunks, boil 15-20 minutes until fork-tender

Let cool slightly, then remove skins if roasted

2. Mash the sweet potatoes

Mash the cooked sweet potatoes until smooth. You can use a potato masher, fork, or food processor for extra smoothness.

3. Mix the casserole base

In a large bowl, combine:

• Mashed sweet potatoes
• 4-6 tbsp softened butter
• ½ cup brown sugar
• 2 eggs (beaten)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp salt
• 2-3 tbsp milk or cream (optional, for creaminess)
• ¼ tsp nutmeg (optional)

Mix until well combined and smooth.

4. Transfer to baking dish

Spread the mixture into a greased 9x13 inch baking dish or 2-quart casserole dish. Smooth the top.

5. Bake

Bake at 350°F for 25-30 minutes until the edges are bubbly and the center is set.

6. Add marshmallows and finish

Remove from oven and top with:

• 1-2 cups mini marshmallows (spread evenly)
• Optional: ½ cup chopped pecans or walnuts

Return to oven and bake 5-10 minutes until marshmallows are golden brown and puffy. Watch closely - they can burn quickly!