Sweet Potato Casserole with Marshmallows
If you don't have a go-to sweet potato side for the holidays, this should be it...
Servings: 8 -10 servings
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
- 3-4 cups mini marshmallows This totally depends on how much you love marshmallows. I always use the full 4 cups…
Instructions
- Rinse the potatoes well and place them in a large pot. Cover with plenty of water. Bring to a boil, then lower to a simmer. Simmer for 50 minutes to an hour until the potatoes are completely tender. (They should have zero resistance when pierced with the tip of a sharp knife.) Drain the potatoes. When cool enough to handle remove the potatoes from their skins (they should peel right off) and transfer the flesh to a large mixing bowl.
- Pre-heat your oven to 375 degrees.
- Using a hand mixer, whip the potatoes until smooth. Add the orange juice, crème fraiche, brown sugar, molasses, ginger, cinnamon, nutmeg and a pinch of salt, and whip again. (You can also use a stand mixer.) You want things verrrry smooth and fluffy, people. Taste and season with a little more salt if necessary.
- Transfer the potatoes to a 9”x13” baking dish and smooth the top. Add the marshmallows in an even layer. Bake for 15-20 minutes until the potatoes are warm and the marshmallows are lightly brown. Serve warm.
Notes
*Sweet potatoes vary significantly in size. 4 pounds is about 4 large sweet potatoes, but I strongly recommend you weigh them at the grocery store (or in your kitchen) for this recipe.
*You can roast your sweet potatoes instead of boiling them if you prefer, but I find that boiling them gives the mash a much better texture. (I don’t recommend peeling, chopping, and boiling the potatoes. Yes, it’s faster, but they tend to lose a lot flavor that way.)
*You can substitute plain Greek yogurt for crème fraîche in a pinch.