Sweet Potato Casserole

Sweet potatoes with marshmallows, a favorite of Herbert Hoover, embodies the comforting and nostalgic flavors that were staples of American holiday meals. This sweet, creamy dish, topped with toasted marshmallows, reflects Hoover’s love for simple, traditional foods that offered a sense of warmth and familiarity.

Preparing sweet potatoes with marshmallows at home allows you to connect with a piece of culinary history and enjoy a dish cherished by one of America’s most controversial leaders.

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Prep Time 15

Cook Time 1 15

Ingredients

4 large sweet potatoes
1/4 cup unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups mini marshmallows

Instructions

Preparing the Sweet Potatoes:

Preheat your oven to 375°F (190°C). Wash the sweet potatoes and pierce them with a fork.
Place them on a baking sheet and roast for 45-60 minutes, or until they are tender and easily pierced with a fork.

Making the Filling:

Once the sweet potatoes are cool enough to handle, peel them and place the flesh in a large bowl. Mash the sweet potatoes with a potato masher or fork.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, cinnamon, nutmeg, vanilla extract, and salt. Cook until the sugar is dissolved and the mixture is smooth, about 2-3 minutes.
Pour the butter-sugar mixture over the mashed sweet potatoes and stir until well combined.

Assembling the Dish:

Transfer the sweet potato mixture to a greased 9x13-inch baking dish. Spread it evenly with a spatula.
Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture.

Baking:

Bake in the preheated oven for 10-15 minutes, or until the marshmallows are golden brown and toasted.
Keep an eye on the dish to avoid burning the marshmallows.

Serving:

Serve the sweet potatoes with marshmallows hot as a side dish, perfect for holiday gatherings or a comforting family meal.

Video

Notes

Marshmallow Topping:

Avoiding Over-Browning: To prevent the marshmallows from browning too quickly, you can add the marshmallows during the last 5 minutes of baking. This ensures that they are perfectly toasted without burning.

Sweet Potato Variations:

Alternative Toppings: If you prefer a less sweet version, you can reduce the amount of marshmallows or replace them with a crumbly pecan topping for added crunch.

Serving Suggestions:

Holiday Favorite: Sweet potatoes with marshmallows pair perfectly with traditional Thanksgiving dishes like turkey, stuffing, and cranberry sauce. It’s a versatile side dish that complements both savory and sweet flavors.