Kate Oliver

Japanese Sweet Potato Casserole

Kate Oliver
Japanese Sweet Potato Casserole

A scrumptious holiday side!

Japanese Sweet Potato (or Murasaki Sweet Potatoes) are purple sweet potatoes with white flesh when you cut into it.

We purchased 3 bags of Murasaki potatoes from Trader Joe's recently (well, after we moved into our new place)!

First recipe for Holiday side (Holiday meaning Thanksgiving or Christmas), Sweet potato casserole.

It was my first time cooking with this particular potato, but I am pleasantly surprised despite the nutty flavor (which I think was heightened)!

What I used:

5 Sweet Potatoes (Murasaki) - this yielded A LOT (keep in mind how many servings you want)

Butter - 2 tbsp

Milk - About 1/2 cup or so

nutmeg - a few shakes (maybe about 1/4 tsp)

cinnamon - a few shakes (maybe 1/4 tsp)

brown sugar - about a 1/4 cup

Mini Marshmallows

First, I peeled the skin off the potatoes then boiled them under I can pierce the potatoes easily with a fork.

Drain the water from the pot of potatoes, bring the heat to medium, add butter and mash.

(Now, you can use a hand potato masher or a hand mixer.  Since I don't typically move the potatoes to a bowl, I use the hand masher)

Add milk, brown sugar, nutmeg, cinnamon and mash until desired consistency.

Pre-heat oven to 350 degrees.

Move potatoes to an oven safe dish and place in the oven for ten minutes.

I used 8inch cast iron skillets for this casserole (you can use any size).

After ten minutes, add marshmallows. Bake for an additional ten minutes (or until marshmallows are toasted a golden brown and melted)