I have fond memories of going to my aunt and uncle’s house for Thanksgiving. My Aunt Tweetie made a delicious sweet potato casserole that was topped with marshmallows and baked. I remember how delicious it was. I recently asked my aunt for the recipe, and I made it for Thanksgiving. I figured out the measurements, and added a few ingredients. My family loved it!
- 6 medium to large sweet potatoes
- 16 oz crushed pineapple (I used two 8 oz cans)
- 1/4 cup of orange juice
- 2 tsp cinnamon
- 1 tsp vanilla
- 4 Tbsp brown sugar
- 2 cups of marshmallows (mini or large)
- Clean the sweet potatoes, pierce each one several times with a fork (so they don’t explode), and bake at 425 in a pan or on foil until done (approximately 1 hour). Baking time varies based on the size of the sweet potatoes.
Note: you can bake the sweet potatoes the night before, and let them cool overnight.
- Preheat the oven to 350, and spray a 8×11 baking pan.
- Let the sweet potatoes cool, and then scoop the insides into a bowl and mash well.
- Add the crushed pineapple (including the juice), orange juice, cinnamon, and vanilla and mix well.
- Spread the sweet potato mixture into the oiled baking pan.
Sprinkle the brown sugar to cover the mixture, and top with the marshmallows.
- Bake for 25 minutes, and then turn the oven to broil. Broil until the marshmallows are golden brown. Watch carefully–it might only take 1-2 minutes to broil. If you broil too long, the marshmallows will burn.
I used Dandies Vegan Marshmallows in this recipe. Check out my post on these yummy, natural, vegan alternatives to regular marshmallows.
Before and after baking:
I left the casserole under the broiler a little longer than necessary. But the slightly burnt marshmallows were still delicious, and reminded me of eating roasted marshmallows at a campfire.