Sweet Potato Casserole
Hey Smokin and Grillin Wit AB , Fam! The holiday season is upon us, and you know what that means...It's time to upgrade your festive feast. I recently whipped up a Sweet Potato Casserole that's not only a breeze to make but will undoubtedly steal the spotlight at your holiday table.
Servings: 16
Cost: $
Ingredients
- 3 to 3-¼ lb Sweet Potatoes peeled and boiled until tender
- 1 cup Sugar
- 2 Eggs
- 4-6 tbsp Butter
- 1 can Evaporated Milk
- 1/2 tsp ground Cinnamon or Pumpkin pie spice
- 1 tsp Vanilla
- 3 cup mini Marshmallows
Instructions
- Preheat your oven to 375 degrees.
- Peel those tender sweet potatoes, and with the trusty hand blender, blend them up until silky smooth.
- In goes the sugar, eggs, butter, evaporated milk, ground cinnamon or pumpkin pie spice, and vanilla. Blend until everything is beautifully incorporated.
- Spray your baking dish with non-stick spray and transfer that heavenly mixture into it.
- Bake it in the preheated oven for about 13-15 minutes until it gets that gorgeous golden color.
- Now, for the pièce de résistance – the marshmallow topping! Arrange those mini marshmallows in a single layer on top of the casserole.
- Crank up the heat to 450 degrees and let the marshmallows work their magic for 8-10 minutes until they're beautifully toasted.