The Best Sweet Potato Casserole Ever
Oh my goodness, you guys. I made sweet potato casserole for Thanksgiving last week and I have to say, it was the best sweet potato casserole I have ever made. Of course, this is only the second time I have ever made it, but it was the best out of the two.
After conversing with my mom on the phone for half an hour about the right way to make them (is there ever a right way to cook anything, I mean truly?), I ended up combining a few different recipes and making it my own. And I have to say, friends, that it was SO good. It was borderline a dessert, but it just tasted exactly like the warmth and coziness of the season, so I of course loved it, and it seems like everyone else did, too.
Full disclosure: I do not like nuts of any kind in my food, so this recipe doesn’t include any type of nuts. I am sure if you do like nuts, you could easily add a cup of walnuts or pecans or whatever you want to this recipe and it’ll be just fine.
This sweet potato casserole recipe was easy and delicious and so satisfying, so I wanted to share it with you here. Hope you enjoy it!
Ingredients
5 sweet potatoes, peeled and sliced
½ cup packed brown sugar
¼ cup butter
1 teaspoon cinnamon
1 teaspoon of vanilla
½ cup milk
2 large eggs lightly beaten
½ teaspoon table salt
3 cups miniature marshmallows
Directions
Preheat oven to 350 degrees. Lightly grease a 9x13 pan or 3 quart casserole dish.
Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk, cinnamon, and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth.
Transfer to prepared baking dish and smooth it out into an even layer. Top with miniature marshmallows.
Bake in the preheated oven for 25-30 minutes until marshmallows are toasted and golden brown.
