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Sweet Potato Casserole with Marshmallows Recipe

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This recipe for Sweet Potato Casserole with Marshmallows is from Compton Jr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. sweet potatoes, peeled, cut into 1 inch chunks
6 T. heavy cream
6 T. unsalted butter, cut into 6 pieces
2 tsp. sugar
1 tsp. salt
1/2 tsp. fresh ground black pepper
2 oz. cream cheese
10 oz. package marshmallow, halved crosswise
Directions:
Directions:
Cook potatoes. Combine potatoes, cream, butter, sugar, salt, and pepper in dutch oven or large pan. Cook covered, stirring occasionally, over medium high heat until potatoes begin to break down, 20 to 25 minutes.
Simmer potatoes. Reduce heat to medium-low and continue to cook covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450º F.
Mash potatoes. Add cream cheese to pot. Use potato masher to mash until cream cheese is fully incorporated and sweet potatoes are smooth. (If you want silky potatoes, use a hand mixer to beat the potatoes.) Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.
Toast Marshmallows. Transfer potato mixture to 2 quart baking dish and top with single layer of marshmallow halves. Bake until marshmallows are browned, about 5 minutes.
Serve.
To make ahead: After transferring potatoes to 2 quart baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.

 

 

 

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