Thanksgiving is a truly nostalgic time. That's why we partnered with OxiClean for this post.
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.
- 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
- Place the sweet potatoes in a stock pot and cover with salted water. Bring to a boil and simmer until fork tender.
- Preheat your oven to 375ºF.
- 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.
- Top with the marshmallows, and bake until the tops have just browned.
- Before serving, sprinkle with sea salt.
- Side Dishes
- North American
- 8 servings
- Total Time
- 44 minutes, 59 seconds