Sweet potatoes are a favorite around here, especially when they are teamed up with marshmallows! This easy casserole makes a great side dish for a special meal like Thanksgiving or Easter, or just a regular weeknight meal. Your kiddos will never know they are eating a vegetable! A few simple steps, and you've got a memorable food your kids will ask for again and again.
Sweet Potato Casserole
1 (40 oz.) can Bruce's yams, drained
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg, beaten
4 tablespoons butter, melted
1 (16 oz.) bag miniature marshmallows
Spray a 1-quart baking dish with cooking spray. Heat oven to 350°F. In a mixing bowl, mash yams; add brown sugar, salt, cinnamon, egg, and melted butter. Mix well. Place half of the mixture in baking dish. Top with a layer of marshmallows, then spread remaining mixture over marshmallows. Bake for 30 minutes. Remove from oven and top with remaining marshmallows. Turn oven to broil and broil the marshmallows on the middle rack for approximately 5 minutes or until marshmallows are lightly toasted.
Gather your ingredients. You will need a large can of Bruce's Yams (sweet potatoes), brown sugar, cinnamon, an egg, butter, and a bag of miniature marshmallows.
Preheat oven to 350°. Drain the yams, then put into a large mixing bowl. Mash the yams.
Add 1/2 cup brown sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1 egg, and 1/4 cup melted butter.
Mix until combined.
In a greased 8x8 baking dish (or any 1 quart baking dish), spread out half the sweet potato mixture. Cover with half of the marshmallows.
Carefully spread the remaining sweet potato mixture on top of the marshmallows. Bake for 30 minutes.
Remove from oven and top with remaining marshmallows. Turn oven to broil. Return to oven on the middle rack and broil the marshmallows so they lightly brown.
It takes a few minutes, but watch constantly, because once it starts to toast, it goes quickly!
Spoon this gooey goodness onto a serving dish and enjoy!
Recipe Source: Shanna's recipe box