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I've been making this Sweet Potato Casserole with Marshmallows for my family gatherings for years now. The combination of creamy sweet potatoes topped with golden toasted marshmallows never fails to bring smiles to everyone's faces. Trust me, this southern comfort dish will become your new holiday favorite too.
What Makes This Recipe Special
My secret to making this casserole extra special is adding orange juice and crushed pineapple. These unexpected ingredients transform ordinary sweet potatoes into something magical. The citrus adds brightness while the pineapple brings subtle tropical sweetness. Every time I serve this at our holiday table, guests can't quite figure out what makes it so delicious.
What You'll Need
- Sweet potatoes: Look for ones with smooth, unblemished skin. I usually grab the medium sized ones since they cook more evenly.
- Butter: I always use salted butter. The salt really brings out the sweet potato flavor.
- Seasonings: Just a touch of salt does wonders. Skip it if you're watching your sodium.
- Orange juice: Fresh squeezed makes all the difference but store bought works too.
- Crushed pineapple: My grandmother's secret ingredient that makes this recipe unique.
- Mini marshmallows: These create that gorgeous golden top. Regular marshmallows cut in half work just as well.
Let's Make It Together
- First the Potatoes:
- Get your water boiling in a big pot. Pop in those whole sweet potatoes and let them cook about 40 minutes until fork tender.
- Time to Peel:
- Once they're cool enough to handle, the skins practically slip right off. I usually cut them in half and squeeze.
- Mix it Up:
- Grab your mixer and beat those potatoes with butter, salt, and orange juice until fluffy. Fold in the pineapple gently.
- Into the Oven:
- Spread everything in a greased 9×13 pan and bake at 350°F for 15 minutes.
- The Final Touch:
- Sprinkle those marshmallows on top and bake just 5 more minutes until they're perfectly golden.
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The Easiest Way to Peel Sweet Potatoes
After years of struggling with raw sweet potatoes, I discovered this game changing trick. Boil them whole with the skins on until tender. Once they cool down a bit, the skins practically fall off on their own. Such a time saver compared to wrestling with a peeler.
Get Ahead of the Holiday Rush
When I'm hosting big gatherings, I always make this casserole a day or two ahead. Just cover it tightly and pop it in the fridge. When you're ready to serve, give it extra time in the oven to heat through. Save the marshmallows for the last few minutes of baking. They'll turn perfectly golden brown and everyone will think you just made it.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
You can prepare the sweet potato mixture up to 2 days in advance. Keep it covered in the fridge, then reheat and add marshmallows just before serving.
- → Why add pineapple to sweet potato casserole?
Pineapple adds natural sweetness and a subtle tropical flavor. It also helps keep the casserole moist and gives it an extra special touch.
- → How do I prevent the marshmallows from burning?
Watch the casserole carefully during the final minutes of baking. Remove it as soon as the marshmallows turn golden brown, which usually takes 5-10 minutes.
- → Can I use canned sweet potatoes instead?
Fresh sweet potatoes give the best flavor and texture. If using canned, drain them well and skip the boiling step in the recipe.
- → How long does leftover casserole last?
The casserole stays good for 3-4 days in the fridge. The marshmallows will soften, but the flavor remains delicious. Reheat portions in the microwave.