40ouncescanned sweet potatoesdrained (the can may also say "yams")
¼cupunsalted buttermelted
¼cuplight brown sugar
⅛cupheavy cream
1large egg
½teaspoonpure vanilla extract
½teaspoonkosher salt
¼teaspoonground cinnamon
2cupsmini marshmallows
Instructions
Preheat the oven to 350°F, and grease a 8x8-inch baking dish. Set aside.
In a large bowl, use an electric mixer to mix the drained sweet potatoes, butter, brown sugar, heavy cream, egg, vanilla, salt, and cinnamon until well combined.
40 ounces canned sweet potatoes, ¼ cup unsalted butter, ¼ cup light brown sugar, ⅛ cup heavy cream, 1 large egg, ½ teaspoon pure vanilla extract, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon
Scoop the mixture into the prepared baking dish. Bake for 20-25 minutes, then top with mini marshmallows. Continue baking for an additional 15-20 minutes. The marshmallows will be lightly browned and the sweet potato mixture cooked through.
2 cups mini marshmallows
Serve hot as a side dish. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of sweet potato casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.