Ingredients (7)
- 6 tablespoons unsalted butter (3/4 stick)
- 1/2 cup packed dark brown sugar
- 1/2 cup water
- 1 tablespoon kosher salt
- 1 teaspoon ground ginger or 1/4 cup finely chopped candied or crystallized ginger
- 4 pounds Garnet sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups mini marshmallows
- Calories540
- Fat11.74g
- Saturated fat7.37g
- Trans fat0.47g
- Carbs106.59g
- Fiber9.12g
- Sugar50.26g
- Protein5.49g
- Cholesterol30.53mg
- Sodium904.16mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Marshmallow-topped sweet potato casserole has a place of honor on the Thanksgiving table (at least since the mid-twentieth century), but that doesn’t mean it has to be overcooked, overdosed with spices, and overly sweet. This simple version, topped with a traditional layer of browned marshmallows, is lightly sweetened, with sweet potatoes that end up tender, not mushy. And instead of the usual cloud of pumpkin pie spices, it’s flavored simply with just a hint of ginger (we prefer the spiciness of candied or crystallized ginger, but ground ginger works just fine). If your marshmallows happen to catch fire under the broiler, here’s a quick video tip on how to save the casserole (and the day).
Make-ahead note: Prepare through step 4 up to 1 day ahead (skip the heating of the oven). Cool the casserole completely, cover it with foil, and refrigerate. When ready to serve, reheat covered in a 350°F oven until warmed through, about 30 minutes. Uncover and continue with the last step.
For additional inspiration, check out our Scalloped Sweet Potatoes, Twice-Baked Sweet Potatoes, Sweet Potatoes Anna, and Baked Ginger Sweet Potatoes.
-
What to buy
Lodge Enameled Cast Iron Dutch Oven
6-Quart enamel Dutch oven that is ideal for stovetop or oven use. It has a wide range of uses - cooking, marinating, refrigeration and freezing.
Buy on Amazon ›
Tips for Christmas
Instructions
- 1Heat the oven to broil and arrange a rack in the lower third.
- 2Melt the butter in a large pot or Dutch oven with a tightfitting lid over medium-high heat until foaming. Add the brown sugar, water, salt, and ground ginger (if you’re using candied or crystallized ginger, it will be added later). Cook, stirring occasionally, until the mixture comes to a boil.
- 3Add the sweet potatoes, stir to combine, and return to a boil. Reduce the heat to medium low, cover, and simmer, stirring every few minutes, until the sweet potatoes are knife tender and starting to fall apart at the edges, about 20 to 25 minutes.
- 4Add the candied or crystallized ginger, if using, and stir until evenly combined. Transfer the sweet potatoes and any liquid to a 13-by-9-inch baking dish and spread into an even layer.
- 5Sprinkle the marshmallows evenly over the sweet potatoes. Broil until the marshmallows are puffed and golden brown, about 1 to 1 1/2 minutes. Place the dish on a wire rack and let cool for 10 minutes before serving.
Recommended from Chowhound
Food News
Win Game Day with These Vegetarian Party Nachos
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
Recipe Round-Ups
11 Ways to Gussy Up Guacamole for Game Day
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
Recipe Round-Ups
Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...