American 50 min

Candied Sweet Potato Casserole

Name: Candied Sweet Potato Casserole
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 lbs sweet potatoes, peeled and cut into 1-inch cubes; ⅓ cup unsalted butter, melted; ½ cup packed brown sugar; ¼ cup pure maple syrup; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon ginger; ½ teaspoon salt; 2 large eggs, beaten; 1 teaspoon vanilla extract; 3 cups mini marshmallows for topping

comfort-foodvegetarian

Ingredientsfor 2

350

Cal

Protein

66g

Carbs

Fat

14 lbs sweet potatoes, peeled and cut into 1-inch cubes
2⅓ cup unsalted butter, melted
3½ cup packed brown sugar
4¼ cup pure maple syrup
51 teaspoon cinnamon
6½ teaspoon nutmeg
7¼ teaspoon ginger
8½ teaspoon salt
92 large eggs, beaten
101 teaspoon vanilla extract
113 cups mini marshmallows for topping

Order ingredients on Instacart

Instructions

1
Boil sweet potato cubes in salted water until very tender, about 15 minutes. Drain completely. Preheat oven to 350°F. Mash sweet potatoes until very smooth — use a potato ricer for the best result. Stir in melted butter, brown sugar, maple syrup, cinnamon, nutmeg, ginger, and salt.
2
Let the mash cool slightly, then stir in beaten eggs and vanilla until fully incorporated. Spread evenly in a greased 9×13 baking dish.
3
Bake at 350°F for 25 minutes until the casserole is heated through and slightly puffed at the edges. Remove from the oven and scatter mini marshmallows over the entire top in an even layer. Return to the oven and bake 10–15 more minutes until the marshmallows are puffed, golden brown, and toasted all over. Serve immediately while the marshmallow topping is still gooey.