Sweet Potato Casserole (Microwave)

This is the sweet potato casserole that shows up at every Southern holiday table, and this microwave version gets it on that table in 25 minutes flat. No boiling, no baking, no waiting around.

Canned sweet potatoes get mashed with melted butter and dark brown sugar, then loosened with pineapple juice until the texture is just right. Fold in pineapple tidbits and miniature marshmallows, spoon it into a buttered casserole dish, and let the microwave turn those marshmallows into a melty, gooey blanket on top.

It’s the same sweet, comforting, marshmallow-topped casserole you remember from Grandma’s Thanksgiving. It just gets there a whole lot faster.

Kitchen Tips

• Use dark brown sugar instead of light. It has more molasses flavor that deepens the sweetness of the potatoes.
• Add the pineapple juice gradually. You want a smooth, scoopable consistency, not a soupy one. You may not need all of it.
• If you want toasted marshmallows on top, pop the finished casserole under the broiler for 30 seconds after microwaving. Watch it like a hawk because marshmallows go from golden to charred in a blink.