Creamy Sweet Potato Casserole
A better creamier sweet potato casserole not dulled down with spices that really lets you have a great sweet potato flavor.
Steps
1.
Cook potatoes combine potatoes , cream , butter , sugar , salt , and pepper in dutch oven.
Cook covered , stirring occasionally , over medium heat until potatoes begin to break down , 20 to 25 minutes.
2.
Simmer potatoes 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.
3.
Mash potatoes add cream cheese to pot.
Using potato masher , mash until cream cheese is fully incorporated and sweet potatoes are smooth or if you prefer silky-smooth potatoes , use a hand mixer to beat the potatoes.
Continue to cook , stirring constantly , until potatoes are thickened , about 5 minutes.
4.
Toast marshmallows transfer potato mixture to 2-quart baking dish and top with single layer marshmallows.
Bake until marshmallows are browned , about 5 minutes.
Serve.
Make ahead: after transferring sweet potato mixture.
Ingredients
sweet potatoes, heavy cream, unsalted butter, sugar, salt, pepper, cream cheese, marshmallows