Candied Sweet Potato Casserole With Marshmallow Topping
A classic Thanksgiving side dish recipe, just a little bit better. This sweet potato casserole recipe uses brown sugar and marshmallow fluff for an even better result.
Servings: 6 to 8 people
Ingredients
- 3 pounds sweet potatoes, cleaned (about 5 medium)
- 1/4 cup packed light brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon grated fresh ginger, or 1 1/2 teaspoons of dried powdered ginger
- 5 tablespoons butter
- 1 tablespoons fresh lemon juice
- 2 cups (1 x 7 1/2 ounce jar) marshmallow fluff
Instructions
- Preheat the oven to 425°F. On a sheet pan, roast the sweet potatoes in foil until very soft when pierced with a fork, about 1 hour or more, depending on the potato size.
- When cool enough to handle, split and scrape the soft sweet potato from the skins and place them into a mixing bowl. Add the brown sugar, butter, salt, ginger, and lemon juice and mash and stir until smooth, fluffy, and fully combined. Taste for seasoning and sweetness. If the potatoes have cooled, heat them in the microwave or on the stovetop until hot again.
- Heat the broiler and set the oven rack 3" or 4" from the broiler.
- Put the hot sweet potato in a shallow casserole and smooth over. Add the marshmallow fluff and use a knife or offset spatula to spread it. Make sure to leave leave a margin of sweet potato at the edge; there's no need to get the entire surface because the fluff will spread a little.
- Place the casserole under the broiler and let brown on top. Keep your eye on it; I'd check every 10 seconds or so. This should not take any longer than 30 seconds to one minute. Serve hot.