I made this recipe three times last year over the holidays and that STILL wasn’t enough. Everybody loved it! People were constantly asking me to make it again. It’s particularly fitting for the holiday season, but this dish makes a killer side any time of year. (And if you have a sweet tooth, this may be your new kryptonite. 😉 )
I found this recipe on Pinterest, where I find them all. But I always make sure they’re tested, tried, and true before ever passing them along. I also make sure they’re doable, because I’m going to assume nobody here is a master chef, nor am I. Instead, we love creative and delicious recipes that are fairly simple and easy to recreate! To make it even easier to follow along, I made a video that shows you what my process looks like from start to finish!
This recipe came from Aletia Dupree. We’re grateful for you, girl. 🙂
- 4 cups mashed sweet potatoes (about 3 jumbo sweet potatoes)
- 1 ⅓ cup granulated sugar
- ½ cup (1 stick) butter, softened
- 2 eggs, beaten
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
- 3 to 4 cups miniature marshmallows
- Wash potatoes thoroughly and place in a large pot. Cover the potatoes with water and boil until fork tender. Remove peelings and place in mixing bowl.
- Beat sweet potatoes on high until you get a smooth consistency, then reduce speed and slowly add sugar. Beat well.
- Add butter and beat well. Add beaten eggs, milk, and vanilla extract. Beat until light and fluffy. (About 2 to 3 minutes)
- Pour into a greased or buttered 13 x 9 casserole dish. Bake in a preheated oven at 350 degrees F. for about 40 minutes, or until there’s just a slight wiggle. Remove from oven and sprinkle with marshmallows. Return to oven and toast marshmallows until lightly browned and marshmallows are melting. Or for a crunchy taste brown longer.