Al Roker's Mom's Sweet Potato Poon
Sweet Potato Casserole
Mike Smith / TODAY
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Rating:
3.452381 (210 rated)

This marshmallow-topped sweet potato casserole is technically a side dish, but could also be served as a crust-less pie for dessert. Whether you enjoy it alongside your Thanksgiving dinner or after, you'll be glad it was a part of your holiday meal.

Ingredients

    • 6 large sweet potatoes, peeled and cubed
    • 8 tablespoons (1 stick) unsalted butter
    • 1 cup flour
    • 1 cup dark brown sugar
    • 1 teaspoon salt
    • 4 tablespoons baking powder
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon allspice
    • 1 cup crushed pineapple, drained
    • 1 bag large marshmallows

Preparation

1. Preheat oven to 350°F. Grease a 9- by 12-inch glass baking dish.

2. Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft. Drain the potatoes and transfer to a large bowl. Mash the potatoes with the butter. Stir in the flour, sugar, salt, baking powder, cinnamon, nutmeg and allspice, and mix together. Fold in the crushed pineapple and pour into the prepared baking dish.

3. Place in the oven and bake for 30 minutes or until brown on top. Remove from oven and layer the marshmallows on top.

4. Preheat the broiler and place the dish underneath to toast the marshmallows. Watch the dish carefully as the marshmallows will toast very fast!

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