This is a good ole’ Sweet Potato Casserole. Topped with marshmallows that are toasted to perfection, and a balance of rich and sweet on the inside, this sweet potato casserole is the perfect traditional addition to any holiday dinner table.
Let’s get started I hope you enjoy it as much as we do!
Some Tips/Tricks:
To roast your sweet potatoes, wrap them in foil and put them in a pre-heated 400F oven for 45 minutes to an hour. POKE YOUR POTATOES. Use a fork. If you don’t there is a possibility that the potatoes will explode. Ask me how I know. They should squish when you grab them when they are done. Cut a slit down the middle and the outer skin should literally just peel off.
Mix all your ingredients except for the marshmallows. Spread in pan and top with marshmallows. This does not need to be covered, you want the marshmallows to brown. Pictures for my fellow visual learners:
Finished product straight from the oven!
Details
8
60 Minutes
20-30 Minutes
400 F
Print
Ingredients
4 Sweet Potatoes
1/2 Stick of Butter, Melted
1/2 Cup Brown Sugar
Cinnamon, To Taste
1 Large Can Crushed Pineapple
Bag of Mini Marshmallows
Directions
- Preheat oven to 400 F. Wrap the sweet potatoes in foil and then bake until soft, 45 minutes to 1 hour. Make sure to poke them with a fork before you put them in the oven so they don’t explode.
- Butter a casserole dish. Mix all the ingredients together (excluding the marshmallows). Spoon into the prepped casserole dish and then top with the mini marshmallows.
- If making with still hot fresh baked potatoes just bake until marshmallows are brown. If the mix was made ahead of time, heat the mix at 400 F for 20 minutes, then add the marshmallows and brown.