Sweet Potato Casserole

By Foodiewife

Cooks Country October 2009

If you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes in step 3. Use sharp, clean scissors sprayed with cooking spray (to prevent sticking and make cleanup easier) to snip the marshmallows in half through the equator.

Sweet Potato Casserole

Often ridiculed, but always welcome, no Thanksgiving dinner would be complete without this familiar marshmallow-topped side dish. Our goal was to put the flavor of the sweet potato center stage, and not dull it down with spices. Here’s what we discovered:

Test Kitchen Discoveries

* Boiling the sweet potatoes is a no go. It washes out the flavor and makes for a watery casserole. But roasting takes too long. Simmering the sweet potatoes in butter and cream did the trick.
* Sweet potato casserole is a side dish, not a dessert—leave the ginger, nutmeg, and cinnamon in the spice rack. Stick with salt and pepper.
* A small dose of cream cheese makes the casserole richer without making it wetter. It also helps ensure the dish isn’t too sweet.
* Mini marshmallows are coated with cornstarch to keep them from sticking together in the bag. This leaves them chalky and dried out when roasted. For the topping, use full-sized ones, sliced in half.

Ingredients

• 5 pounds sweet potatoes , peeled and cut into 1-inch chunks
• 6 tablespoons heavy cream
• 6 tablespoons unsalted butter , cut into 6 pieces
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 ounces cream cheese
• 1 (10-ounce) package marshmallows , halved crosswise

Details

Servings 10

Preparation

Step 1

1. COOK POTATOES Combine potatoes, cream, butter, sugar, salt, and pepper in Dutch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes.

2. SIMMER POTATOES Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.

3. MASH POTATOES Add cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.

4. TOAST MARSHMALLOWS Transfer potato mixture to 2-quart baking dish and top with single layer marshmallows. Bake until marshmallows are browned, about 5 minutes. Serve.

MAKE AHEAD: After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.