Ingredients
Units
Scale
- 4 or 5 pounds of large fresh sweet potatoes
- 1/2 stick of butter (4 tablespoons of melted butter)
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup of maple syrup
- 1 bag of large marshmallows (you can also use miniature marshmallows)
Instructions
- Preheat the oven to 350° F.
- Start by washing and peeling the sweet potatoes. Cut them into 1-inch chunks.
- In a large pot of cold water on the stove add the potatoes and cook on medium for 10 to 20 minutes. Drain.
- While the potatoes are cooking, in a smaller pot mix together 1/2 stick of butter (4 tablespoons of melted butter), 1/3 cup packed brown sugar, 1 teaspoon of ground cinnamon, and 1/4 cup of maple syrup. Heat on low until all the ingredients are dissolved and heated through, about 5 minutes.
- Spray a large casserole dish with spray oil and add the cooked potatoes.
- After the potatoes are cooked and drained place them in the casserole dish in a single layer.
- Preheat the oven to 350° F and bake for 20 minutes.
- After 20 minutes, add large marshmallows or mini marshmallows to cover the entire casserole in a single layer and cook for another 10 minutes.
- Do not leave the oven but watch that the marshmallows do not burn. When the marshmallow top is golden brown remove the casserole from the oven and serve the delicious gooey marshmallow topped sweet potato casserole.
- Prep Time: 30 minutes
- Cook Time: 25
- Category: side dish
- Method: baking
- Cuisine: American
