Recipe

No Thanksgiving feast is complete without the sweet finale of sweet potato casserole. Cutting sweet potatoes into uniform chunks is key to even cooking and consistent texture. Let the Geedel Vegetable Chopper handle the prep—you just sit back and enjoy the sweet aroma. This Black Friday, make a valuable kitchen investment that brings ease and sweetness to countless future holidays—undoubtedly the smart choice.

Ingredients:

- 3 large red-skinned sweet potatoes (approx. 1.2kg total)

- 50g unsalted butter

- 30g brown sugar (adjust to taste)

- ½ teaspoon ground cinnamon

- ¼ teaspoon ground nutmeg

- A pinch of salt (approx. ¼ teaspoon, to enhance sweetness)

- 2 cups mini marshmallows

Instructions:

Prep & Peel the Sweet Potatoes

Thoroughly wash the sweet potatoes. Peel them with a vegetable peeler. Place the peeled sweet potatoes on a cutting board. Cut them into thick slices (about 2-3cm thick), then into large chunks that fit into the Geedel Manual Vegetable Chopper.

Chop the Sweet Potatoes

Attach the chunking blade to the chopper. Add a portion of the sweet potato chunks to the container, not exceeding the maximum fill line. Secure the lid and ensure the blade is locked. Press down firmly and vertically. After a few presses, open the lid and use a spoon or spatula to scrape any sweet potato pieces stuck to the sides or blade back to the bottom. Secure the lid and press 1-2 more times until all chunks are uniformly cubed. Repeat until all sweet potatoes are chopped.

Parboil the Sweet Potatoes

Place the chopped sweet potatoes in a large pot. Cover with cold water. Bring to a boil over high heat, then reduce to medium heat and simmer for 10-15 minutes. Test with a fork—they should be easily pierced but still hold their shape (not mushy). This step is crucial for consistent texture during baking.

Drain the Sweet Potatoes

Drain all hot water from the pot. Return the sweet potato cubes to the warm, empty pot (off the heat). Toss gently for about 1 minute to evaporate excess moisture using the residual heat. 

Season

Add butter, brown sugar, ground cinnamon, ground nutmeg, and salt to the pot. Use a potato masher or large fork to gently stir and mash the sweet potatoes.

Note: We don’t want perfectly smooth mash—aim to keep some chunks while coating everything evenly with seasonings. Stir until butter and sugar are fully melted and well combined.

Assemble the Casserole

Transfer the seasoned sweet potato mixture to an 8x8-inch (or similar size) baking dish. Smooth the surface with the back of a spoon. Arrange mini marshmallows closely together to cover the entire surface of the sweet potatoes, forming a thick "marshmallow blanket."

Bake Preheat the oven to 190°C

Place the baking dish on the middle rack. Bake for 10-15 minutes. Watch closely—remove when the marshmallows puff up and turn a beautiful golden brown. This can happen quickly, so avoid burning.

Serve Carefully remove the baking dish (it will be extremely hot with sticky syrup inside). Place the dish on a heatproof mat or large plate before serving. The marshmallows will pull into delightful strands when freshly baked—serve warm for the best flavor.

Summary

The success of this classic Thanksgiving dessert hinges on even cooking of the sweet potato chunks. The Geedel Vegetable Chopper ensures every piece cooks to the perfect tender, sweet consistency, pairing beautifully with melted marshmallows to end your holiday feast on the sweetest note. Seize the precious Black Friday opportunity to own it now—make every holiday feast effortless and sweet. Great value, only for a limited time!