This canned sweet potato casserole is nut-free with a creamy potato texture that is full of delicious flavors. The sweetness is balanced just right with the light brown sugar, cinnamon, lemon juice, and mini marshmallows baked on top.
Preheat the oven to 350 degrees Fahrenheit (175°C)
Drain the liquid out of the cans of sweet potatoes.
Put the sweet potatoes in a large bowl and mash them with a potato masher. You can use an electric hand mixer on low speed if you prefer.
Beat the eggs with a fork and add them to the mashed sweet potatoes and mix thoroughly.
Melt the butter in the microwave for 20 seconds.
Then add the butter, evaporated milk, lemon juice, ground cinnamon, and light brown sugar to the sweet potato mixture and mix thoroughly. Mix until combined.
Pour the sweet potato mixture into a non-stick 8x8-inch baking dish. If using a glass baking dish, spray some cooking spray or spread some butter on the bottom and sides of the dish.
Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the middle of the sweet potato casserole comes out clean.
Take the baked sweet potato casserole out of the oven and toss the mini marshmallows evenly over the top of the casserole.
Put the sweet potato casserole back into the oven for 10 minutes or until the marshmallows are golden brown.
Take the sweet potato casserole out of the oven. Set the oven to broil. Put the casserole back into the oven under the broiler for 1 minute to give the marshmallows a crispy crunch to them. Keep an eye on this the whole time while the casserole is under the broiler. It may take less than a minute.
Remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
You can add chopped pecans to the sweet potato mixture and on top of the mini marshmallows before baking if you like pecans.
You can add about 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, and 1/4 teaspoon of ground nutmeg if you prefer.