Thousands of years ago, the ancient Inca civilization of Peru cultivated the sweet potato. Columbus brought the sweet potato from South America to Spain and Italy in 1492, where it spread across Europe, gaining status as a delicacy for the elites. In turn, European settlers brought this tuber to North America. The drier “Jersey” variety and others with a mealy texture thrive in northern regions, while southern states grow yams, which are a softer and sweeter variety of sweet potato. Since around the 1920s, sweet potato casserole has been included on the holiday tables of many American families where it is often baked topped with marshmallows.
Recipe Servings: 6
Ingredients
Directions
- Preheat the oven to 350°F and grease a large casserole dish using nonstick cooking spray.
- Stir together the sweet potato, butter, egg, molasses, cinnamon, ginger, nutmeg, and salt in the casserole dish and spread it out evenly.
- Top the sweet potato mixture with the marshmallows.
- Bake 15 minutes, until marshmallows are golden-brown.
- Remove casserole from the oven and serve hot.
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