Whipped Sweet Potato Casserole


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.