Sweet Potato Casserole with Marshmallows

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!

Ingredients:

• 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)

Instructions:

1. 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.
2. Preheat the oven to 350, and spray a 8×11 baking pan.
3. Let the sweet potatoes cool, and then scoop the insides into a bowl and mash well.
4. Add the crushed pineapple (including the juice), orange juice, cinnamon, and vanilla and mix well.
5. Spread the sweet potato mixture into the oiled baking pan.
   Sprinkle the brown sugar to cover the mixture, and top with the marshmallows.
6. 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.