This delicious sweet potato casserole by Martha Stewart is a quick and easy side dish perfect for holidays or family dinners. With its creamy texture and golden marshmallow topping, it’s both comforting and crowd-pleasing. You can use common pantry ingredients to whip it up, making it a versatile favorite for any occasion.
Ingredients Needed:
- 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
- Coarse salt and ground pepper
- ½ cup whole milk
- 4 tablespoons butter
- ½ teaspoon ground nutmeg
- 2 cups mini marshmallows or chopped regular marshmallows
How To Make Sweet Potato Casserole?
- Preheat the oven: Preheat your oven to 190°C / 375°F.
- Cook the sweet potatoes: Place the sweet potatoes in a large saucepan and cover with cold water by 2.5 cm / 1 inch. Generously salt the water. Bring to a boil, reduce to a simmer, and cook until the potatoes are easily pierced with the tip of a knife, about 15 to 20 minutes. Drain and return to the pan.
- Remove excess liquid: Heat the sweet potatoes over medium heat, stirring occasionally, until any remaining liquid evaporates and a thin film forms on the bottom of the pan, about 2 minutes.
- Mash the potatoes: Remove the pan from heat. Add the milk, butter, and nutmeg. Mash the mixture until smooth, and season with salt and pepper to taste.
- Assemble the casserole: Transfer the mashed sweet potatoes to a 2-litre / 2-quart baking dish. (If preparing ahead, cover and refrigerate for up to 1 day.)
- Add the topping: Spread the marshmallows evenly over the top of the sweet potatoes.
- Bake: Place the dish in the oven and bake until the center is warmed through and the marshmallows are lightly browned, about 15 to 20 minutes.
Recipe Tips:
- Cook the sweet potatoes well: Make sure the sweet potatoes are tender before mashing. If they are undercooked, the texture won’t be smooth, and the casserole will be lumpy.
- Use room temperature butter and milk: This helps the ingredients mix smoothly and makes the mashed potatoes creamier.
- Don’t over-mash: Mash the sweet potatoes just enough to make them smooth. Over-mashing can make them too runny.
- Toast the marshmallows: For a golden, crispy top, bake the casserole until the marshmallows are lightly browned. Keep an eye on them to avoid burning.
- Make ahead: You can prepare the casserole the day before and refrigerate it. Just add the marshmallows and bake before serving.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Sweet Potato Casserole cool to room temperature. Once cooled, cover it tightly and store it in the fridge for up to 3 days.
- Freeze: You can freeze the casserole for up to 1 month. Let it cool completely, then wrap it tightly in plastic wrap and foil.
- Reheat: Preheat the oven to 375°F (190°C). Cover the casserole with foil and bake for 15–20 minutes, or until warmed through and the marshmallows are golden.
Nutrition Facts
Serving Size: 1 cup (approximately 250 grams)
- Calories: 235
- Total Fat: 5.9 g
- Saturated Fat: 3.5 g
- Cholesterol: 17.5 mg
- Sodium: 382.5 mg
- Total Carbohydrate: 42.5 g
- Dietary Fiber: 4.75 g
- Sugars: 19.0 g
- Protein: 4.2 g
- Potassium: 512.5 mg
- Vitamin A: 96%
- Vitamin C: 22%
- Calcium: 10%
- Iron: 8%
Check out More Recipes:
- Martha Stewart Green Bean Casserole
- Martha Stewart Rib Roast
- Martha Stewart Broccoli Quiche
- Martha Stewart Eggplant Parmesan
- Martha Stewart Roast Chicken
Martha Stewart Sweet Potato Casserole
Description
This delicious sweet potato casserole by Martha Stewart is a quick and easy side dish perfect for holidays or family dinners. With its creamy texture and golden marshmallow topping, it’s both comforting and crowd-pleasing. You can use common pantry ingredients to whip it up, making it a versatile favorite for any occasion.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190°C / 375°F.
- Cook the sweet potatoes: Place the sweet potatoes in a large saucepan and cover with cold water by 2.5 cm / 1 inch. Generously salt the water. Bring to a boil, reduce to a simmer, and cook until the potatoes are easily pierced with the tip of a knife, about 15 to 20 minutes. Drain and return to the pan.
- Remove excess liquid: Heat the sweet potatoes over medium heat, stirring occasionally, until any remaining liquid evaporates and a thin film forms on the bottom of the pan, about 2 minutes.
- Mash the potatoes: Remove the pan from heat. Add the milk, butter, and nutmeg. Mash the mixture until smooth, and season with salt and pepper to taste.
- Assemble the casserole: Transfer the mashed sweet potatoes to a 2-litre / 2-quart baking dish. (If preparing ahead, cover and refrigerate for up to 1 day.)
- Add the topping: Spread the marshmallows evenly over the top of the sweet potatoes.
- Bake: Place the dish in the oven and bake until the center is warmed through and the marshmallows are lightly browned, about 15 to 20 minutes.
Notes
- Cook the sweet potatoes well: Make sure the sweet potatoes are tender before mashing. If they are undercooked, the texture won’t be smooth, and the casserole will be lumpy.
- Use room temperature butter and milk: This helps the ingredients mix smoothly and makes the mashed potatoes creamier.
- Don’t over-mash: Mash the sweet potatoes just enough to make them smooth. Over-mashing can make them too runny.
- Toast the marshmallows: For a golden, crispy top, bake the casserole until the marshmallows are lightly browned. Keep an eye on them to avoid burning.
- Make ahead: You can prepare the casserole the day before and refrigerate it. Just add the marshmallows and bake before serving.
Martha Stewart Sweet Potato Casserole