Sweet Potato Casserole (ATK)

By hmp13

Serves 8 to 10
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 snip the marshmallows in half through the equator.

Ingredients

• 5 pounds sweet potatoes (6 to 7 medium), peeled and cut into 1 inch chunks
• 6 tablespoons heavy cream
• 6 tablespoons butter, cut into 6 pieces
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 ounces cream cheese
• 1 (10 ounce) bag marshmallows, halved crosswise

Preparation

Step 1

Combine the potatoes, cream, butter, sugar, salt and pepper in a dutch oven. Cook covered, stirring occasionally, over medium heat until the potatoes begin to break down, 20 to 25 minutes.

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

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

Transfer the potato mixture to a 2 quart baking dish and top with a single layer of marshmallows. Bake until the marshmallows are browned, about 5 minutes. Serve. (After transferring the sweet potato mixture to the baking dish, the mixture can be refrigerated, covered, for up to 2 days. Microwave until warm for 4 to 7 minutes before topping with the marshmallows and baking as directed.)