Sweet Potato Casserole with Marshmallows
Get ready for the BEST sweet potato casserole ever! It's super creamy and spiced just right, with a gooey, toasted marshmallow top that everyone will go crazy for.
Ingredients
- 4 pounds sweet potatoes
- ¼ cup plus 1 tablespoon fresh squeezed orange juice
- ¼ cup plus 1 tablespoon crème fraîche
- 1 packed tablespoon brown sugar
- 1 tablespoon plus 1 teaspoon molasses
- 1 teaspoon freshly grated ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- salt to taste
- 3-4 cups mini marshmallows
Instructions
- Boil Potatoes: Pop your sweet potatoes into a big pot with water. Boil them for about 50-60 minutes until they're soft enough to poke with a fork.
- Mash Potatoes: Once they're cool, peel the skins off and put the potatoes in a big bowl. While you do that, preheat your oven to 375°F. Now, whip those potatoes with a hand mixer until they’re super smooth.
- Combine Ingredients: Time to add the goodies! Mix in the orange juice, crème fraîche, brown sugar, molasses, and all your spices. Give it another good whip until it’s all fluffy and mixed together.
- Assemble Casserole: Spoon that yummy mixture into your 9x13-inch baking dish. Now for the best part—cover the top with mini marshmallows!
- Bake to Perfection: Bake for 15-20 minutes. You'll know it's ready when the marshmallows are puffy and toasted to a perfect golden brown. Serve it up hot and ENJOY!!!
Notes
- Make sure your potatoes are super soft for the creamiest texture.
- A little tip: toast your spices in a dry pan for 30 seconds to wake them up!
- You can make the potato part two days ahead to save you some stress.
- Keep a close eye on those marshmallows so they don't burn you.
- Letting it sit for a few minutes before serving helps it set up a bit.