We were always more of a mashed potatoes and gravy family, so I’ve actually never had sweet potato casserole before. Which was kind of great, because that meant I got to play with a couple recipes before the big day!
I ended up making three little blobs. The two most popular variations on allrecipes.com: one with the classic marshmallows and one with a brown-sugar & pecan topping and one I concocted myself. After a roommate taste-test, we decided to go with mine (woo hoo!).
[Prep: 10min / Cook: 30min]
Ingredients– 1 large sweet potato
– 1 large white potato
– 1/2 cup buttermilk
– 1/4 cup butter
– 2 Tbs honey
– a hefty dash each of cinnamon and nutmeg
– a dash of salt
– a little less than half a bag of miniature marshmallows
- Boil the potatoes for about 15-20 minutes, or until quite tender. Preheat the oven to 350F/175C.
- Drain the water and remove the skins. They should pull-off quite easily after boiling.
- In a large bowl, mash the potatoes with the milk, butter, honey and seasonings.
- Move to a casserole dish. Top with miniature marshmallows and bake for about 15min until golden brown.
- Ready to eat!
[Serves 2]
Notes- I actually baked mine for about 5-10 minutes first before adding the marshmallows, so that they wouldn’t burn up too quickly.
- Why 50/50 with white potatoes? I felt like it gave it a bit more balance & texture and took the edge off the sweet potato. You can, of course, use all sweet potatoes.
- I haven’t tried it with regular milk yet, but this is not really a baking recipe, so it shouldn’t make too much of a difference in the flavor if you don’t want to buy buttermilk.
- I also highly recommend trying this version with the brown-sugar pecan topping. Pecans are just way too expensive here and already playing a role in other parts of my T-Day spread.