Happy Monday!! The countdown is on to turkey day y’all and I thought I would share one of my favorite dishes that has been at every Thanksgiving & Christmas dinner pretty much ever in my life.
What’s kind of funny is that only two people even eat it, myself and my mom, and definitely not because it’s not delicious but that the rest of the family only eats mashed white potatoes–more for us!
Honestly, they really don’t know what they’re missing because of the wonderful sweetness of the sweet potatoes and the warmth of the cinnamon, brown sugar and let’s not forget the lovely toasted marshmallows on top.
This is a super great side dish that is easily and quickly thrown together and not to mention smells heavenly while baking up. Have a wonderful start to your (most likely) super busy week 🙂
Boil up your sweet potatoes (yes I cooked up more than I needed)…
remove the skin from your potatoes, place in bowl as well as eggs…
sugars and vanilla…
all mixed up…
into your dish…
marshmallows on top and baking…
and enjoy!!!
- 2-3 Medium Sized Sweet Potatoes, Boiled.
- 1 (12 Ounce) Bag of Mini Marshmallows.
- 2 Eggs.
- 1/2 Cup of Granulated Sugar.
- 1/4 Cup of Brown Sugar.
- 1 Tablespoon of Vanilla.
- Dash of Salt.
- 1 Quart Baking Dish.
- Place your sweet potatoes in a large pot and boil until soft and tender, let cool and peel the skins off and cut the gross ends off.
- Preheat your oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment place your sweet potatoes in the bowl, then add the eggs, sugars, cinnamon, salt and vanilla, beat together until smooth.
- Liberally spray your dish with baker's spray and place sweet potato mixture into your dish.
- Then evenly distribute marshmallows on top of the sweet potato mixture (you can use as many or as few as you want).
- Bake your casserole for 30 minutes until marshmallows are a golden brown, serve hot.
- You don't have to use mini marshmallows, you can totally use large marshmallows if you like.