Katie Lee, Clos du Bois ambassador, shares her recipe for sweet potato casserole. Combining sweet potatoes, milk, heavy cream, butter, sugar, cinnamon, marshmallows, and other spices, this recipe is heavy on flavor, and appropriate for those with a sweet tooth. (It's also perfect for Thanksgiving!)
- 4 Tablespoons unsalted butter, plus more for the baking dish
- 4 large sweet potatoes (about 4 pounds), peeled and cut into chunks
- 1 Cup milk
- 1/2 Cup heavy cream
- 2 Tablespoons light brown sugar
- 2 Teaspoons kosher salt
- 2 Teaspoons ground cinnamon
- 1 Teaspoon ground nutmeg
- 1 Teaspoon ground ginger
- One 16-ounce bag large marshmallows
Preheat the oven to 350 degrees. Grease a 4-quart baking dish.
Place the sweet potatoes in a medium pot. Cover with cold water. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until potatoes are fork tender, 20-25 minutes. Drain.
Meanwhile, in a small saucepan, heat the milk, cream, and butter until warm but not simmering.
Return the potatoes to the pot and add the warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip the potatoes until smooth and creamy with no lumps. Transfer to the prepared baking dish. Top with the marshmallows.
Bake until the marshmallows are golden brown, about 30 minutes.