A healthier, easy-to-make version of sweet potato casserole, made with just 2 ingredients! Soft roasted sweet potatoes, covered with melty marshmallows, without anything extra!
Preheat oven to 425F. Scrub your sweet potatoes and trim any bad spots or blemishes from them. Place them on a baking sheet (lined is best for easier clean-up) and poke them along the top and sides a few times with a fork.
Bake for about an hour, until your sweet potatoes are done. You should be incredibly tender, and you should able to pierce them easily with a fork. Once they're done, remove them from the oven.
Use tongs to move a hot sweet potato to a cutting board. Hold the sweet potato with your tongs, and with your other hand, use a sharp knife to cut the pointy, inedible ends off. Slice the sweet potato down the middle lengthwise, then cut each half into half or as many segments as you'd like. Use tongs to remove pieces to a large and greased baking dish.
Repeat process with remaining sweet potatoes.
Top sweet potatoes carefully with miniature marshmallows. (Use more if you'd like.) Bake at 350F for 8-10 minutes, until marshmallows are melty. Bake longer if you want them to brown, or put them under the broiler if you're using a metal pan. Serve warm.
Choose orange sweet potatoes with red skins for this recipe. They will cook to a softer texture than white-fleshed sweet potatoes.
You can use large marshmallows, but I find miniature marshmallows cover the potatoes better.
I've never made this ahead. However, you can roast the potatoes ahead of time. Cut them and arrange them when they're cool. Arrange them in the greased roasting pan and bake at 350F for 10-15 minutes, until they're warmed through. Then add the marshmallows and bake for another 10 minutes.
Reheat leftovers gently in a covered dish.