4 pounds sweet potatoes (about 5 large), peeled and cubed
1 cup 2% milk
1/2 cup packed brown sugar
6 tablespoons butter, softened
1 large egg, lightly beaten
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows
1Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15 to 20 minutes; drain.
2Transfer to a large bowl and mash. Add milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth.
3Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° until heated through, 40 to 45 minutes. Top with marshmallows. Bake just until marshmallows begin to puff and brown, 5 to 10 minutes longer.
Total Time
Prep: 25 Min. Bake: 45 Min.
Bring back memories of Thanksgivings past with this sweet potato casserole with marshmallows. The classic fall spices give it an almost dessert-like quality.
Nutrition Facts
3/4 cup: 282 calories, 8g fat (5g saturated fat), 43mg cholesterol, 227mg sodium, 50g carbohydrate (30g sugars, 4g fiber), 4g protein.