One of my favorite things about fall is definitely sweet potato dishes. Up until last year, I was avidly against sweet potatoes. I thought they were weirdly colored and refused to even try them.
However, one wonderful day I tried a sweet potato fry and was instantly hooked. Those things are delicious. Since then, I’ve tried various sweet potato dishes and have not found one that I didn’t love. I still have a strong aversion to pumpkin food, but I am trying to be brave and try a pumpkin dish. Maybe one day.
The recipe says that it makes 10 servings, but I find that very hard to believe, so keep that in mind.
I had a handful of large marshmallows left over from a pie I made a while back, so I stuck those on there, too. It gave the dish a cool 3D effect.
This dish really couldn’t be any easier to make, either. Saying it took 10 minutes to prep is a stretching it. Maybe 5 minutes.
Whipped Sweet Potato Casserole
Prep: 10 minutes. Total: 30 minutes. Makes 10 servings, 1/2 cup each.
– 3 cans (15 oz each) sweet potatoes, drained
– 1/4 cup (1/2 stick) butter, melted
– 1 tsp. ground cinnamon
– 1 tsp. ground ginger
– 1/4 tsp. ground nutmeg
– 3 cups mini marshmallows
Heat oven to 350 degrees.
Beat potatoes, butter, and spices with mixer until well blended.
Spoon into lightly greased 1 qt casserole dish; top with marshmallows.
Bake 15-20 minutes or until potato mixture is heated through and marshmallows are lightly browned.