This small batch sweet potato casserole is perfect for Sunday dinner and small holiday gatherings. In this recipe the sweet potatoes and marshmallows are the stars. The rest of the ingredients are simple, milk, butter, brown sugar, cinnamon, vanilla and salt.
1½poundSweet Potatoespeeled, cut into quarters and each quarter cut into 1-2 inch pieces (about 3 medium-large sweet potatoes)
1 - 1½ cupMini Marshmallowsenough to cover the top completely
You will also need: Small ovenproof casserole dish (7½ x 5½ inch dish works well), Masher, sturdy whisk or large fork, Colander/strainer
Preheat the oven to 350°F
Add the sweet potatoes to a large saucepan or pot and cover completely with water by a couple of inches. Place over high heat and bring the water to a boil (it will take about 5-6 minutes)
Cook for 15-20 minutes until the sweet potatoes are very tender. They should break apart easily when pierced with the tip of a knife or fork.
Drain the sweet potatoes well. Use a colander/strainer to get all the water out.
Place them back into the pot they were cooked in or in a large bowl.
Mash the sweet potatoes with a masher, sturdy whisk or a large fork to break them up a bit. Then add the milk, butter, brown sugar, salt, cinnamon, and vanilla. Continue mashing and stirring until everything is combined and the sweet potatoes are smooth.
Add the mashed sweet potatoes to a small casserole dish and arrange it so that the top is flat. Use a rubber spatula or the back of a large spoon to smooth it out.
Arrange the marshmallows on top of the sweet potatoes. Bake for 15-20 minutes or until the edges are bubbly and the marshmallows are slightly melted and lightly browned on top.
Let the casserole set for a few minutes, serve and enjoy.