The Sweet Potato Casserole of Your Dreams

By Sarah Lipoff

I fully admit to just eating the roasted marshmallows off the top of the sweet potato casserole as a child. The gooey sweetness was so delicious alongside the slightly charred edges, followed with the creamy sweet potato base. Once I started hosting Thanksgiving, the traditional casserole changed into something a bit more grown up, but I still craved the original. This recipe couldn't be simpler and has a touch of a grown-up feel thanks to a final dusting of sea salt.

Sea-Salt-Dusted Sweet Potato Casserole

Cook Time45 minutes
Yield8 servings

From Sarah Lipoff, POPSUGAR Food

INGREDIENTS

    • 2 pounds sweet potatoes, skinned and cubed
    • 1 tablespoon butter
    • 1/2 cup whole milk
    • 1 teaspoon brown sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic
    • 2 cups mini marshmallows
    • 1/2 teaspoon sea salt

    INSTRUCTIONS

    1. Place the sweet potatoes in a stock pot and cover with salted water. Bring to a boil and simmer until fork tender.

    2. Preheat your oven to 375ºF.

    3. Remove the stock pot from the heat and drain the sweet potatoes. Return to the pot and mash with the butter, milk, brown sugar, salt, and garlic. Scoop into a 2-quart baking dish.

    4. Top with the marshmallows, and bake until the tops have just browned.

    5. Before serving, sprinkle with sea salt.