Sweet Potato Casserole

Printed from http://www.vintagezest.com/2013/11/sweet-potato-souffle-for-thanksgiving.html

  • 3 pounds sweet potatoes, peeled and cubed
  • 4.5 oz. can of evaporated milk
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 2 eggs, beaten
  • Mini marshmallows, amount depends on size of container used

  1. Boil the potatoes over high heat until tender, about 20 minutes.
  2. Drain and mash in a large bowl.
  3. Mix in the evaporated milk, brown sugar, butter, vanilla, cinnamon, and eggs, until smooth.
  4. Pour the mixture into a casserole dish prepared with nonstick spray and bake at 350 F for 25 minutes.
  5. Top the casserole with marshmallows and bake until lightly toasted, about 5 to 10 more minutes.
  6. Remove the casserole from the oven and let cool for 5 minutes before serving.

  • Make ahead: The sweet potatoes may be prepared through step #4 and refrigerated.  On the day of, just top with the marshmallows and bake for the 5 to 10 minutes until toasted.
  • Always cover the entire top with marshmallows, not leaving any space between.  Guests will most likely steal the marshmallow off the top, and you'll be left with naked sweet potatoes!  It is easily fixed with 5 more minutes in the oven after throwing on more marshmallows.  :)


Diane @ Vintage Zest  (www.vintagezest.com)