Food & Cooking Recipes Dessert & Treats Recipes Sweet Potato Casserole 3.5 (820) 13 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 9, 2021 Rate PRINT Share Prep Time: 10 mins Total Time: 55 mins Servings: 8 Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite. Ingredients 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks Coarse salt and ground pepper ½ cup whole milk 4 tablespoons butter ½ teaspoon ground nutmeg 2 cups mini marshmallows or chopped regular marshmallows Directions Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes. Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.) Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes. John Kernick Originally appeared: Everyday Food, November 2008 Rate It PRINT