Shelly's Recipe

SWEET POTATO CASSEROLE

Category: Sweet Potatoes

4 lbs sweet potatoes (about 4 large potatoes), scrubbed and dried
5 tbsp unsalted butter, melted
5 tbsp dark brown sugar
2 cups applesauce
2 cups mini-marshmallows

Adjust oven rack to upper-middle position, place baking sheet on rack, and heat oven to 400 degrees.

Cut potatoes in half lengthwise. Place them flesh side down on hot baking sheet and roast until flesh is easily pierced through skin with skewer, 25 to 35 minutes. Remove potatoes from oven and set oven to broil. Whisk together butter and sugar. Flip potatoes flesh side up and brush with butter mixture. Sprinkle with salt and pepper to taste and broil until top is glazed, about 5 minutes. Remove from oven and cool.

While sweet potatoes are cooking, place applesauce in fine-mesh strainer and press lightly to drain off excess liquid (you should have 1 1/4 cups solids). Transfer solids to large bowl. Scoop cooled sweet potato pulp out of skin and add to bowl with applesauce. Mash apples and sweet potato together until combined. Transfer to 2-quart casserole dish, top with marshmallows, and broil until melted, 1 to 2 minutes. Serve. Serves 8 to 10

Make Ahead: The sweet potato and applesauce mixture can be mashed and refrigerated up to 2 days in advance. Heat the mixture in a medium saucepan or microwave until warm before transferring it to a casserole dish and topping with marshmallows.