Potato casserole

Potato casserole

The blend of sweet potato and marshmallow tends to make for a good stability of sweetness without currently being overly so. But if you love a super sweet casserole add cup brown sugar to the mashed sweet potato mixture.

  • 45min Duration
  • 30min Cook Time
  • 15min Prep Time
  • 8 Servings


  • 2 pounds sweet potatoes (4 medium), peeled and cubed
  • four tablespoons margarine
  • one egg
  • 1 teaspoon vanilla extract
  • teaspoon kosher salt
  • 1 cup coarsely chopped pecans
  • 1 (ten-ounce) bag marshmallows


1. Preheat oven to 350°F. Grease a 9- x 9-inch baking dish.

2. Cover potatoes with water in a medium pot and carry to a boil over higher heat. Simmer right up until tender, about 15 minutes.

3. Drain effectively and return to the pot. Include margarine, egg, vanilla, and salt. Mash with a fork or potato masher till somewhat chunky. Stir in pecans.

4. Transfer to ready baking dish and smooth top. Cover with marshmallows and bake at 350°F for twelve to 15 minutes, or until finally golden brown. Serve quickly.

Recipe Courtesy of JOY of KOSHER Fast, Fresh Family members Recipes, by Jamie Geller (HarperCollins 2013) – Purchase NOW