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A simple, tasty sweet potato casserole dish that will wow at Thanksgiving

This take on the holiday staple is easy to make and a little on the less-sweet side.

COLORADO, USA — Sweet potato casserole is a favorite in my household — and definitely a must on the Thanksgiving table.

There are a lot of different takes on the recipe out on the world wide interwebs, but if you're looking for something quick that's a little on the less-sweet (but still tasty) said — look no further.

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Below is a simple take on this classic dish.


  • 6 tablespoons unsalted butter (3/4 stick)
  • 1/2 cup packed brown sugar
  • 1/2 cup water
  • 1 tablespoon salt
  • 1 teaspoon ground ginger 
  • 4 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups mini marshmallows


  1. Heat the oven to broil and arrange a rack in the lower third.
  2. Melt the butter in a large pot with a lid over medium-high heat until it starts to foam. 
  3. Add the water, salt, brown sugar and ginger.
  4. Cook, stirring occasionally, until the mixture comes to a boil.
  5. Add the sweet potatoes, stir to combine, and return to a boil. 
  6. Reduce the heat to medium low, cover and simmer, stirring every few minutes, until the sweet potatoes are tender (this usually takes about 20-25 minutes).
  7. Transfer the sweet potatoes and any liquid to a 13-by-9-inch baking dish and spread in an even layer.
  8. Sprinkle the marshmallows evenly over the sweet potatoes. Broil until the marshmallows are puffed and golden brown, about 1 to 1 1/2 minutes. Place the dish on a wire rack and let cool for 10 minutes.
  9. Serve and enjoy!


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