Canned Sweet Potato Casserole

Make this quick and easy canned potato casserole and skip the hours of prep and cooking time this Thanksgiving. This dish is a crowd pleaser and only requires a handful of inexpensive and easy-to-find ingredients. It turns out creamy, and fluffy and is a guaranteed holiday favorite.

Total Time

40min

5.0

1 Rating

Author: SideChef Everyday

Servings:

Ingredients

•

3 1/2 cups

Sweet Potato Purée

•

1/2 cup

Brown Sugar , firmly packed

•

1/2 stick
(8 oz)

Butter , melted

•

2 tsp

Vanilla Extract

•

3/4 cup

Heavy Cream

•

Farmhouse Eggs® Large Brown Eggs

•

as needed

Kosher Salt

•

1 tsp

Ground Allspice

•

2 1/2 cups

Mini Marshmallows

•

to taste

Nonstick Cooking Spray

Cooking Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with Nonstick Cooking Spray (to taste) .

In a food processor, place the Sweet Potato Purée (3 1/2 cups) , Butter (1/2 stick) , Brown Sugar (1/2 cup) , Heavy Cream (3/4 cup) , Farmhouse Eggs® Large Brown Eggs (4) , Vanilla Extract (2 tsp) , Ground Allspice (1 tsp) , and Kosher Salt (as needed) . Purée until smooth. Pour into the prepared baking dish.

Sprinkle Mini Marshmallows (2 1/2 cups) evenly on top. Bake for 25-30 minutes, or until cooked through and the marshmallows are golden and toasted.

Serve it as a side dish.

Author's Notes

Yields 4-6 servings.

Nutrition Per Serving

CALORIES

932

FAT

44.1 g

PROTEIN

13.9 g

CARBS

120.5 g