Sweet Potato Skillet Casserole

Sweet Potato Skillet Casserole

With sweet potatoes whipped to perfection and a topping of delicately toasted marshmallows, this is the Thanksgiving casserole we’ve all been craving. This pie can also be made in a 9-inch pie plate. Recipe courtesy Jorden Cruley, Canyon Kitchen

Sweet Potato Skillet Casserole
Makes 1 (9-inch) pie
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  1. 1 cup all-purpose flour
  2. ½ cup sugar
  3. ½ cup butter, softened
  1. 2½ small sweet potatoes, peeled and diced
  2. ½ cup sugar
  3. ½ cup whole milk
  4. 2 teaspoons ground cinnamon
  5. 4 ounces cream cheese, softened
  6. 2 large eggs
  7. Jumbo marshmallows
  1. Preheat oven to 375°.
  2. For crust: In a medium bowl, combine flour, sugar, and butter with your hands until crumbly. Transfer flour mixture to a 9-inch cast-iron skillet, pressing into bottom and up sides. Set aside.
  3. For filling: In a medium saucepan, bring sweet potatoes, sugar, milk, and cinnamon to a simmer over medium heat. Cook until potatoes are tender, about 15 minutes. Remove from heat; drain. Transfer potatoes to the container of a blender. Blend until smooth. Add cream cheese, blending to combine. With blender running, add eggs, one at a time, blending until smooth. Pour filling into prepared crust.
  4. Bake until center is set, about 20 minutes. Top with marshmallows, and bake until golden brown, about 10 minutes more. Let cool completely.
Taste of the South https://www.tasteofthesouthmagazine.com/




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