A Sweet Potato Side
There's nothing that can be a fall side dish. Especially one that is equal parts warm, comforting, a bit nostalgic, and when it's picture perfect - well, that's just the marshmallow on top.
Some of the greats; green bean casserole, a classic dinner roll, maybe even some creamed corn - but often overlooked, sweet potato casserole. Not this year.
This year we are bringing back one of the original fall recipes just in time for the holidays, and to share with your loved ones. So, grab your potato peeler and let's dive in to just how to holiday with the perfect side.
Start by peeling and chopping your sweet potatoes, then putting them in a large pot. Cover them with salted water and bring to a boil.
From there, reduce heat to medium-low and let simmer, once tender (20 minutes or so), drain.
While your potatoes simmer, preheat your oven to 375 degrees F.
Mash potatoes until there are no large chunks left. Then stir in both sugars, your cinnamon, and the butter until well combined.
Put all of the ingredients into a greased casserole dish and cover with a layer of mini marshmallows.
From here, bake in the oven about 30 minutes, or until the marshmallows are slightly brown.
Do you plan on making this? If so, be sure to share it with us on Instagram!
Ingredients
Directions
Start by peeling and chopping your sweet potatoes, then putting them in a large pot. Cover them with salted water and bring to a boil.
From there, reduce heat to medium-low and let simmer, once tender (20 minutes or so), drain.
While your potatoes simmer, preheat your oven to 375 degrees F.
Mash potatoes until there are no large chunks left. Then stir in both sugars, your cinnamon, and the butter until well combined.
Put all of the ingredients into a greased casserole dish and cover with a layer of mini marshmallows.
From here, bake in the oven about 30 minutes, or until the marshmallows are slightly brown.
Leave a Reply