Old-fashioned Sweet Potato Casserole with Marshmallows
Servings 12 people
Ingredients
For the Sweet Potato Base
- 6-7 sweet potatoes makes 4 cups mashed
- 1 cup sugar you can cut this back to half a cup if you don't like as much sugar
- 1/2 cup coconut oil melted
- 2 large eggs
- 1/3 cup milk Any milk is fine, we use almond milk if we want to make it dairy-free.
- 1 tsp vanilla
- pinch of salt
For the Brown Sugar Topping
- 1 cup dark brown sugar
- 1/3 cup flour
- 1 cup shredded sweetened coconut
- 1/3 cup coconut oil melted
For the Marshmallow Topping
- 2-3 cups mini marshmallows enough to cover the top of the casserole in an even layer.
Instructions
- Cook the sweet potatoes until soft by either microwaving them, boiling them, or baking them.
- While the sweet potatoes cook, preheat the oven to 350 degrees F. Spray a 13x9 casserole dish with cooking spray.
- Once the sweet potatoes are soft, remove the skin and add 4 cups of mashed sweet potato to a large bowl. Let it cool a little so it doesn't cook the eggs.
- To the large bowl with the sweet potato, add the sweet potato base ingredients. Sugar, coconut oil, 2 eggs, 1/3 cup milk, vanilla, and salt. Don't use a beater for this just use a spoon, you don't want the sweet potatoes to be whipped.
- Spread the sweet potato mixture into the prepared 13x9 casserole dish.
- In a medium-sized bowl mix together the brown sugar topping ingredients. Brown sugar, flour, coconut, and melted coconut oil.
- Bake at 350 degrees F for 25 minutes.
- **If you are traveling with this casserole or making it ahead of time you can pause here. Before you're ready to serve pop it back in the oven to warm up, then follow the last step.
- Add enough mini marshmallows to cover the top of the casserole in an even layer and bake in a 350-degree F oven for 5-10 minutes. Don't walk away from the casserole, watch it and pull it out just as the marshmallows start to turn brown. This can burn easily. Once the marshmallows are brown serve immediately. Enjoy!