My signature contribution to any food related holiday (baked goods notwithstanding) is always sweet potato casserole. I've always loved mashed potatoes, but this recipe takes potato dishes to a new level. I have a very particular set of skills and those include squishing together starches and butter until they turn into something delicious. Since Thanksgiving is tomorrow and we'll be going over to the house of a family friend, I whipped up my famous sweet potato casserole tonight so that we can pop it in the oven tomorrow afternoon.
But let's cut to the chase, what's the secret to making a perfect sweet potato casserole?
- Putting a bunch of freshly ground pepper in the water when the potatoes are cooking
- Letting the potatoes really cook all the way through
- Adding more pepper than you think is necessary while you're mashing
- More butter=more better
And without any further ado, into the recipe!
Julia's Famous Sweet Potato Casserole
- 3 lbs sweet potatoes
- 1/2 cup whole milk or heavy cream (depending on what you have in the fridge or bought at the store when you couldn't exactly remember what you needed)
- 1/2 teaspoon ground nutmeg
- 4 tablespoons butter (or more, no judgement here)
- Black pepper
- 2 cups mini-marshmallows
- 2-quart casserole dish
- Liquid measuring cup
- Measuring spoons
- Masher (or an emulsion blender if you like them extra smooth!)
- Large pot
- Preheat oven to 375ºF.
- Peel the sweet potatoes and cut them into 1-inch cubes.
- Place the potato cubes into the large pot and cover them in cold water. Generously salt the water and grind in a decent amount of black pepper.
- Bring the water to a boil, then reduce to a simmer. Simmer for 15 to 20 minutes or until you can easily pierce a potato cube with a fork (be patient!).
- Drain the sweet potatoes in the colander and then return to the pot on medium heat.
- Stir the potatoes for about 2 minutes, or until the moisture has mostly evaporated and your potatoes are roughly mashed.
- Remove the pot from the heat and add the milk/cream, butter, and nutmeg as well as more salt and black pepper.
- Mash to your desired consistency!
- Pour or scoop the mashed potatoes into the casserole dish.
- Top the casserole with marshmallows.
- Either refrigerate for up to a day, or place directly into the oven! If refrigerating, let the casserole come to room temperature before placing in the oven.
- Bake the casserole until the center is warmed and the marshmallows are toasty—15 to 20 minutes.
- Impress your extended family with this terrific dish!
Do you have a signature dish that you cook every Thanksgiving? Let me know in the comments!