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Thanksgiving: Classic Sweet Potato Casserole

Source of Recipe


From "Southern Casseroles" by Denise Gee



List of Ingredients



• 5 pounds sweet potatoes, peeled and cut into 1-inch cubes; or five 16-ounce cans unseasoned mashed sweet potatoes
  
• 1 cup packed brown sugar
  
• ½ cup granulated sugar
  
• ½ cup half-and-half
  
• ½ cup unsalted butter, at room temperature
  
• 2 tsp pure vanilla extract
  
• 2 tsp ground sea or kosher salt
  
• 1½ tsp cinnamon
  
• 1 tsp ground ginger
  
• ½ tsp ground nutmeg
  
• 4 eggs, lightly beaten
  
• 4 cups miniature marshmallows
  






Instructions



1. Preheat the oven to 375° F. Lightly grease a 13x9-inch or 3-quart casserole dish.
   
   
2. If using peeled, cubed sweet potatoes, put them in a large pot and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes, or until very tender. Drain the potatoes in a colander and let them cool slightly. In a large bowl, mash the sweet potatoes until smooth (you can do this with a hand mixer or food processor, if desired).
   
   
3. Add both sugars, the half-and-half, butter, vanilla, salt, cinnamon, ginger, and nutmeg to the mashed sweet potatoes and stir well to combine; adjust the seasonings as desired. Add the eggs and mix well.
   
   
4. Spoon the sweet potato mixture into the prepared casserole dish. Cover with aluminum foil and bake for about 40 minutes, until heated through.
   
   
5. Remove the casserole from the oven and gently stir the mixture to ensure even cooking. Sprinkle the marshmallows atop the casserole and return it to the oven, uncovered, to bake for 15 to 20 minutes more, or until the marshmallows are golden brown.
   
   Serves 10 to 12
   
   






Final Comments


The basic sweet potato mixture (without marshmallows) can be made 1 day in advance; follow the baking directions, knowing you may need to cook the mixture 10 minutes more to thoroughly heat it if it goes in the oven very cold. Add the marshmallows during the last 15 to 20 minutes of cooking. Cooked and tightly covered, this will keep in the refrigerator for up to 3 days. This will not freeze well.