Sweet Potato Casserole

Sweet potato casserole is a simple holiday classic that never gets old. It's a staple at Southern Thanksgiving and Christmas tables, and one of those dishes that creates a sense of nostalgia. My family has been making this recipe for decades, and it's always a favorite. While it's traditionally served during the holidays, I think it's just as good any time of year. It's easy to make, comforting, and always a crowd-pleaser.

Ingredients

• 5 medium sweet potatoes

• 1 stick (½ cup) salted butter

• 1¾ cups granulated sugar

• 1 tsp ground nutmeg

• ½ tsp ground cinnamon

• ½ tsp ground allspice

• Salt, to taste

• 1 large egg, beaten

• Mini marshmallows, enough to cover the top

Instructions

1. Preheat the oven to 350°F.

2. Peel the sweet potatoes and slice them into 1-inch-thick rounds, then cut each round into quarters.

3. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat to a simmer. Cook for 30–45 minutes, or until the potatoes are completely tender and easily pierced with a fork.

4. Drain the sweet potatoes thoroughly and transfer them to the bowl of a stand mixer or a large mixing bowl. Using a stand mixer or hand mixer, whip the potatoes until smooth.

5. Add the butter, sugar, nutmeg, cinnamon, allspice, and salt. Mix until everything is well incorporated. Allow the mixture to cool slightly, then add the beaten egg and continue mixing until smooth and free of lumps.

6. Spread the sweet potato mixture evenly into a casserole dish and bake uncovered for 25 minutes, or until heated through and set.

7. Remove the casserole from the oven and switch the oven to broil. Cover the top evenly with mini marshmallows, then return to the oven and broil for 1–2 minutes, or until the marshmallows are golden brown and toasted. Watch carefully the entire time, as the marshmallows can burn very quickly.

8. Remove from the oven and let rest for 5 minutes before serving.