Name: Sweet Potato Casserole with Marshmallow Topping
Total time: 1 h 15 min
Yield: Serves 8 to 10
Ingredients: 5 pounds sweet potatoes, peeled and cut into 1-inch chunks; 6 tablespoons heavy cream; 6 tablespoons unsalted butter, cut into 6 pieces; 2 teaspoons sugar; 1 teaspoon salt; 1/2 teaspoon pepper; 2 ounces cream cheese; 1 (10-ounce) package marshmallows, halved crosswise

Why This Recipe Works

Boiling the sweet potatoes for our casserole washed out the flavor and made it watery casserole, and roasting took too long. Simmering the sweet potatoes in butter and cream did the trick. Spices like ginger, nutmeg, and cinnamon made it taste more like dessert than a side dish. We stuck with salt and pepper, as well as small dose of cream cheese made the casserole richer without making it wetter.

Before You Begin

If you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes in step 3. Use sharp, clean scissors sprayed with cooking spray (to prevent sticking and make cleanup easier) to snip the marshmallows in half through the equator.

Make Ahead: After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.

Instructions

Combine 5 pounds sweet potatoes, peeled and cut into 1-inch chunks; 6 tablespoons heavy cream; 6 tablespoons unsalted butter, cut into 6 pieces; 2 teaspoons sugar; 1 teaspoon salt; and ½ teaspoon pepper in Dutch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes.

Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.

Add 2 ounces cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.

Transfer potato mixture to 2-quart baking dish and top with 1 (10-ounce) package marshmallows, halved crosswise, in single layer. Bake until marshmallows are browned, about 5 minutes. Serve.

MAKE AHEAD: After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.