When I was growing up, the sweet potato casserole landed on the table right beside less-kid-friendly foods like Brussels sprouts and green beans. I always thought someone had forgotten that it wasn’t time for dessert. I never spoke up to correct the “mistake.” I simply devoured as many helpings as I could fit on my plate.–Rebecca Lang
LC Heresy Or High-Five-Worthy? Note
A scandalous riff on the classic Southern casserole, this sweet potato mash is topped not just with the requisite marshmallow but—believe it or not—crushed gingersnaps. Heresy? Or high-five-worthy? You tell us. (Although we’re thinking that in a pinch you could swap graham crackers for the gingersnaps for something just a touch less spiced and a touch more reminiscent of pumpkin pie. Just a thought.)
Sweet Potato Casserole Recipe
- Quick Glance
- 15 M
- 2 H
- Serves 12
- For the sweet potatoes
- 4 pounds sweet potatoes, unpeeled
- 2 large eggs
- 2/3 cup heavy cream
- 1/3 cup firmly packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 stick (4 ounces) unsalted butter, melted and cooled, plus more for the baking dish
- For the topping
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1 1/2 cups crushed gingersnaps or bacon fat gingersnaps (from about 30 cookies)
- 3 cups miniature marshmallows (okay, you can use jumbos if you love them)
- Make the sweet potatoes
- 1. Preheat the oven to 275°F (135°C).
- 2. Place the sweet potatoes on a rimmed baking sheet. Bake until tender, about 45 minutes for small potatoes, 1 hour for medium potatoes, or 1 hour and 15 minutes for large potatoes.
- 3. Increase the oven temperature to 350°F (176°C). Butter a 13-by-9-inch baking dish.
- 4. When the potatoes are cool enough to handle, slip off the skins and discard them. In a large bowl with an electric mixer on medium speed, combine the potato flesh, eggs, heavy cream, brown sugar, salt, cinnamon, nutmeg, and melted butter. Mix until smooth. Spoon the sweet potato mixture into the baking dish. (You can cover and refrigerate the sweet potatoes overnight and continue on with the recipe just before serving, allowing a few extra minutes in the oven to warm. You may need to loosely cover the dish with foil to prevent the marshmallows from turning too brown.)
- Make the topping
- 5. Stir the melted butter into the gingersnap crumbs. Top half the sweet potatoes with the marshmallows and sprinkle the rest with the gingersnap mixture.
- Bake the sweet potato casserole
- 6. Bake for 28 to 30 minutes, or until the marshmallows are lightly browned. Place the dish on the table and scoop it out in heaping spoonfuls.
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