Candied Sweet Potato Casserole

Yes, its true, I am playing catch up from Thanksgiving. Once I blog a few more, then I can move on to Christmas, which I am SOOOOO excited about!!!! This sweet potato casserole was a HUGE hit at Thanksgiving. Its almost like a dessert in itself, but its sweet potato, so its healthy….right?? Hehe!! This will be a dish I make every Thanksgiving, maybe even Christmas too!!! YUM!


8 tbsp unsalted butter, cut into 1 inch chunks
5 pounds sweet potatoes (about 7 medium) peeled, and cut into 1 inch chunks
1 cup packed light brown sugar
1/2 cup water
1 1/2 tsp salt
1/2 tsp pepper
4 cups mini marshmallows
1/2 cup packed light brown sugar
1 egg white, lightly beaten
1/8 tsp salt
Pinch of cumin


Melt butter in a large dutch oven over medium heat. Add the sweet potatoes  brown sugar, water, salt and pepper. Bring to a simmer, then cover and reduce heat to medium low. Cook, stirring often, until the sweet potatoes are tender, about 45-60 minutes. When potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium high heat. Continue to simmer until the brown sugar mixture has reduced to a glaze, about 5 minutes. For the topping: Meanwhile, mix together all the remaining ingredients in a medium bowl. Preheat oven to 450. Pour the potato mixture into a 9×13 baking dish. Spread the topping over the potatoes and bake until marshmallows are golden brown, about 10-15 minutes.

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