Real Sweet Potato Casserole

I previously shared my recipe for Sweet Potato Casserole (here), but wanted to update the recipe to show how it can be made with real / fresh sweet potatoes.

2 lbs. sweet potatoes
2 Tablespoons butter*
1/2 cup brown sugar
1/4 to 1/2 cup milk*
1/4 teaspoon cinnamon
Dash of cloves
1 1/2 cups of mini-marshmallows

Begin by peeling and dicing the sweet potatoes.  Place in a pot of cool water. Place on stove and bring to a boil.  After it begins to boil reduce heat to a simmer and continue cooking until potatoes are soft (approximately 8-10 minutes depending on the size of your pieces).

Drain sweet potatoes. Using an electric mixer, cream potatoes along with all the remaining ingredients, except marshmallows.  (I always leave a few lumps so everyone knows that I used fresh sweet potatoes)

Spread into a 7” square pan and top with marshmallows.

Cover with foil and bake at 350 for 20 minutes. Remove foil and bake another 10 minutes until marshmallows brown.

*Tips: Margarine and almond milk can be substituted to create a dairy free dish.  


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