Sweet Potato Casserole IngredientsHere’s what you’ll need to make this top-rated sweet potato casserole with marshmallows:Sweet Potatoes
You’ll need about five sweet potatoes, peeled and sliced.Brown Sugar
Brown sugar is essential to the cozy, toasty, warmth we’re after when we make sweet potato casserole. Use light for a milder flavor or dark for a more intense flavor.Margarine
This recipe calls for reduced-fat margarine, but you can substitute regular butter if that’s what you have on hand.Orange Juice
Three tablespoons of orange juice gives this sweet potato casserole subtle brightness.Cinnamon
Just a pinch of cinnamon adds warmth and brings out the other flavors.Marshmallows
Of course, you’ll need a bag of miniature marshmallows (they’ll be the star of the show, after all).
How to Make Sweet Potato Casserole With MarshmallowsYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this sweet potato casserole with marshmallows:
Cook and Mash the Sweet PotatoesPlace the peeled and cubed sweet potatoes in a saucepan and cover with water. Cook over medium-high heat until tender, then drain and mash with a potato masher.
Mix and Top the CasseroleUse an electric mixer to mix the mashed (and cooled) sweet potatoes, brown sugar, margarine, cinnamon, and orange juice. Pour the mixture into a baking dish. Top with marshmallows.
Bake the CasseroleBake in a preheated oven until the marshmallows are puffed and lightly browned, about half an hour.
How to Store Sweet Potato Casserole With MarshmallowsStore your leftover sweet potato casserole in a shallow, airtight container in the fridge for up to four days. Reheat gently in the microwave or in the oven.
Can You Freeze Sweet Potato Casserole with Marshmallows?Yes! We recommend freezing this casserole before baking and without the marshmallows (you can add those later).Prepare the filling according to the recipe and pour it into a foil baking dish. Wrap the dish tightly in foil and freeze for up to three months. Thaw in the refrigerator overnight. Top with marshmallows and baking according to the directions.
Allrecipes Community Tips and Praise“Made this last year and it was delicious,” says Kathy. “So easy to do and can be made the day before. Just add the marshmallows and bake and serve. Easy, simple, and a great hit. Doing it again this year!!”“Fabulous,” raves TUCCI013. “It was a bit different from the sweet potato casserole of my childhood: I wasn’t accustomed to the OJ, but I found it to be the perfect addition. I added a layer of pecans and brown sugar under the marshmallows — YUM!”“This recipe is amazing,” according to anne365. “Definitely a keeper, although I did make one slight change: I didn’t have any orange juice on hand, so I used about a teaspoon of fresh lemon juice instead.”Editorial contributions by Corey Williams
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