Baked Sweet Potato Dish with Marshmallows
Hear ye, hear ye! Grab your oven mitts and some sweet tooth, 'cause we're whippin' up a mouthwatering Marshmallow-Topped Sweet Potato Casserole!
This beloved dish, fondly nestled on the Thanksgiving table since the mid-20th century, ain't just a humdrum side-dish, no siree! So, say goodbye to the overcooked, over-spiced, and overly sweet casseroles that have graced our tables in the past. The one we're concocting here will leave you smilin' from ear to ear.
Let's break it down, shall we? First off, we're usin' 6 tablespoons of unsalted butter (that's three-quarters of a stick, for the counting-challenged), along with half a cup of dark brown sugar, half a cup of water, and a tablespoon of kosher salt. Fire up your pot, and add in a teaspoon of ground ginger or, if ya fancy, 1/4 cup of finely chopped candied or crystallized ginger. Bring this bubblin' concoction to a boil, and let it cook, stirrin' occasionally.
Next up, add in 4 pounds of Garnet sweet potatoes, peeled and cut into 1-inch cubes. Those'll get cooked to perfection, tender but not mushy, in this mouthwatering liquid. Soak 'em up, and then we add in the ginger candy, if that's yer preferred ginger style. Once everything's mixin' and marryin', transfer it all to a 13-by-9-inch baking dish, spreadin' it into an even layer.
Now, here's where the magic happens—we top that sweet potato goodness with 4 cups of mini marshmallows and broil it until the marshmallows are puffed and golden brown, about 1 to 1 1/2 minutes. Let it cool for a generous 10 minutes before servin', and you've got yourself a sweet potato casserole worthy of the grandest feast!
Now, y'all can make this bad boy ahead of time! Prepare through step 4 up to a day in advance (just skip the broilin' part), chill it, cover it up with some foil, and store it in the fridge. When it's showtime, pop that casserole in a 350°F oven for about 30 minutes to warm it through, remove the foil, and torch those marshmallows until they're nice and brown. Dig in, and enjoy the taste of tradition with a twist!
Remember, this recipe is perfect for beginners, so even the greenest of cooks can join in on the fun! Bon appétit y'all, and happy Thanksgiving!
[1] "Thanksgiving Casserole: A Brief History". history.com. Retrieved October 4, 2021.[2] "The Evolution of American Thanksgiving Dinner". Smithsonian Magazine. Retrieved October 4, 2021.[3] "Sweet Potato Casserole with Marshmallows". Food Network. Retrieved October 4, 2021.[4] "25 Classic Thanksgiving Recipes". Bon Appétit. Retrieved October 4, 2021.[5] "The History of Thanksgiving Sides". Food & Wine. Retrieved October 4, 2021.
This Marshmallow-Topped Sweet Potato Casserole recipe requires stirring 6 tablespoons of unsalted butter, 1/2 cup of dark brown sugar, 1/2 cup of water, and 1 tablespoon of kosher salt. Instead of overcooking, aim for a tender yet not mushy texture by using Garnet sweet potatoes, peeled and cut into 1-inch cubes. After boiling the mixture with a teaspoon of ground ginger or a handful of candied ginger, add the sweet potatoes and cook until soft. Following this, garnish the casserole with 4 cups of mini marshmallows before broiling until golden brown. Ahead of time, prepare the casserole up to a day in advance, chill it, reheat, and broil the marshmallows for a delicious twist on a classic Thanksgiving dish.
