I made this sweet potatoes casserole this past Thanksgiving and Christmas. And I was kind of craving it again, even though you normally don’t think of having sweet potato casserole in January! But it’s one of those classic comfort food recipes and we had some cold winter days last week, so I thought, why not? Why not make a sweet potato casserole in January? Besides, it’s such an easy side dish to put together!
I used a little more sweet potatoes and made this casserole in a 9 x 9″ pan, slightly smaller than the 12 x 8″ pan the original recipe from Pillsbury said to use. I don’t have a 12 x 8″ pan, and a 13 x 9″ pan is too big for this. So that’s why I used 9 x 9.” It work out fine, although I’d probably use a 12 x 8″ pan for this casserole if I had one. Using two 29-ounce cans of sweet potatoes might seem like a lot, but it’s really not that much when you drain and empty them out of the can. They fill up a 9 x 9″ pan quite nicely, and in a 12 x 8″ pan, you have a little more room to spare to nicely tuck in all those marshmallows!
MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE by NancyC, adapted from Pillsbury
Makes a 9 x 9″ or 12 x 8″ pan
- 2 (29-ounce) cans sweet potatoes, drained
- 1/4 cup butter, melted
- 1/4 cup firmly packed brown sugar
- 1/3 teaspoon salt
- 15 to 16 large marshmallows (or use an equivalent amount of miniature marshmallows)
Preheat oven to 350˚F. Grease or spray a 9 x 9″ pan or baking dish (or use a 12 x 8″ size) with nonstick cooking spray.
Spoon sweet potatoes into your greased baking dish. Pour melted butter over potatoes. Sprinkle with brown sugar and salt, then top with marshmallows.
Bake at 350˚F for 20 to 25 minutes or until potatoes are completely heated and marshmallows are lightly browned.
I think my marshmallows got a little more browned than they should have. Next time I make these, I need to remember to lower my oven rack a notch below the middle and see if that helps keep them from browning so much–or maybe I could cover the casserole with foil the last ten minutes of baking. Any other ideas?
I really love the way the butter and brown sugar blend and give the sweet potatoes an almost caramely coating! And of course the melty marshmallows are the perfect topping! If you are a sweet potato casserole fan, then you may have already made something similar to this recipe. But if you haven’t, you’ll want to try it! Don’t feel like you need to wait till next Thanksgiving!
So are you a sweet potato fan?