Sweet Potato Casserole (Edit recipe)

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There are some recipes that are timeless, and having a sweet potato casserole at the Thanksgiving table is one of them. This silky, creamy, buttery casserole with perfectly (or extremely) toasted marshmallows on top, plus a secret ingredient is exactly what you need this year, alongside your Turkey and stuffing. I guarantee you'll be fighting over the last serving for this!

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 8

Ingredients

4 Sweet Potato, large, peeled
2 Tbsp Salted Butter
6-7 oz Packaged Chocolate Chip Cookies, (1/2 package)
2 Tbsp Pure Maple Syrup
1 Tbsp Primal Palate Apple Pie Spice, (or 1 tbsp cinnamon)
2 cups Marshmallows (gluten-free), mini, on top

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚.
Start by lay the cookies at the bottom of a large oven-safe baking dish or pyrex.
Bring a large pot of water to a boil. Peel the sweet potatoes and chop into quarters, throw into the pot of water and boil until fork tender, approximately 30-40 minutes.
Take out of the boiling water and let it drain. Place the sweet potatoes into either a stand mixer, mixing bowl with an immersion blender, or in a food processor.
Blend or mix until the sweet potatoes are fully mashed.
Add in the butter, maple syrup, and apple pie spice, Blend or mix until full incorporated and smooth. Taste the mixture and adjust any flavorings needed.
Pour the sweet potato into the dish with the chocolate chip cookies. Bake at 350˚ for 25 minutes and broil for 30 seconds (optional)to brown the marshmallows.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	141
Fat:	3 g
Carbohydrates:	27 g
Protein:	2 g
Cholesterol:	8 g
Sodium:	61 mg
Fiber:	4 g
Sugars:	10 g
Calculated per serving.