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Sweet Potato Casserole With Homemade Marshmallows

A completely homemade take on a delicious holiday recipe, sweet potato casserole!
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Resting Time for Marshmallows 8 hours
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • .75 oz unflavored gelatin
  • 1/2 cup cold water
  • 2/3 cup light corn syrup
  • 2 cups granulated sugar
  • 1/4 cup water
  • 1/4 tsp salt
  • 1 Tbsp pure vanilla extract
  • powdered sugar
For the Sweet Potato Casserole
  • 5-6 cups peeled and cubed sweet potatoes
  • 1/3 cup milk
  • 1/3 cup packed brown sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1 large egg
  • 1/2 stick butter

Equipment

  • stand mixer with whisk attachment
  • 2 quart sauce pan
  • 8x8 baking dish
  • plastic wrap
  • spray cooking oil
  • whisk
  • rubber spatula

Method
 

For the Marshmallows
  1. Lay out a sheet of plastic wrap out on your counter that is a little more than double the size of your pan. Spray the plastic lightly with cooking spray. Gently place the plastic (sprayed side up) centered inside of your pan. There will be overhang on the two sides that you'll eventually fold over to cover the marshmallows.
  2. Add 1/2 cup cold water to the bowl of your stand mixer and pour the gelatin over top. Let sit for 10 minutes.
  3. Meanwhile, in your 2 quart saucepan, add sugar, corn syrup, and 1/4 cup water. Cook over medium heat while whisking, until all of the sugar has dissolved. At this point its very important to stop whisking. Allow the mixture to hard boil for 1 minute with out stirring.
  4. Once the syrup has boiled for a minute, very carefully pour it into the bowl of your stand mixer, over top of the gelatin mixture. Add your salt. Turn the stand mixer to low, and then to high and whisk for about 10-12 minute or until it is cooled and is light and fluffy.
  5. At this point you can add in your vanilla extract and mix well to combine.
  6. Spray your hands and your rubber spatula with the non-stick cooking spray, and carefully pour the marshmallow mixture into your prepared pan. Smooth it out so its even.
  7. Fold over the already greased sides of the plastic wrap, one at a time, so that the marshmallow is completely sealed.
  8. Allow to 'set' for a few hours or overnight. When you're ready to cut it, dust your cutting surface with powdered sugar, as well as your hands and a large knife. Cut the marshmallows into squares about 1/2" x 1/2".
  9. You'll only be using about 2/3 of the marshmallows for your sweet potato casserole, so you can cut some of them in other sizes if you'd like.
  10. Dust each marshmallow generously in powdered sugar to prevent sticking. Store in an airtight container until you are ready to use.
For the Sweet Potato Casserole
  1. Grease a 9x13 baking dish and preheat your oven to 350 degrees.
  2. Add your cubed sweet potatoes to a large stock pot and cover with water. Bring to a boil and then reduce heat to a simmer and cook for about 15 minutes or until your potatoes are fork tender.
  3. Drain the sweet potatoes and allow to cool for a couple of minutes. Transfer to a mixing bowl.
  4. To the sweet potatoes add brown sugar, butter, vanilla, milk, eggs, and salt. Mix until it is smooth. Pour into your prepared baking dish.
  5. Place one layer of homemade marshmallows over top of the sweet potatoes.
  6. Bake until hot and golden, about 20-30 minutes.