Red Meat Allergy Friendly Sweet Potato Casserole with Marshmallow
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.7(8)
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Learn more →Ingredients
8 servings
- 3 lbs sweet potatoes (about 4 medium), peeled and cut into 2-inch chunks
- 4 tbsp unsalted butter, cut into pieces
- ⅓ cup packed light brown sugar
- ¼ cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs, lightly beaten
- 3 cups mini marshmallows
Chef's tipStandard marshmallows can be cut down; minis melt faster when quick melting matters.
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- 2
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
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