Description
Sweet Potato Casserole with Marshmallows is the ultimate holiday side dish: creamy, sweet, and crowned with a perfectly toasted layer of mini marshmallows. It’s a crowd-pleaser that combines comfort food with a dessert-like appeal.
Ingredients
Sweet Potatoes: 3 pounds, peeled and cubed
Unsalted Butter: 1/2 cup (1 stick), melted
Brown Sugar: 1/2 cup, packed
Heavy Cream or Milk: 1/4 cup
Eggs: 2 large, beaten
Vanilla Extract: 1 teaspoon
Spices: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch of salt
Mini Marshmallows: 10-ounce bag
Instructions
1. Boil the cubed sweet potatoes in water until fork-tender, about 15-20 minutes. Drain thoroughly.
2. Mash potatoes until smooth. Mix in melted butter, brown sugar, cream, beaten eggs, vanilla, cinnamon, nutmeg, and salt until combined.
3. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
4. Spread sweet potato mixture evenly in the dish. Bake 25-30 minutes until edges set.
5. Remove from oven and top evenly with mini marshmallows.
6. Return to oven and bake 5-10 minutes until marshmallows are puffed and golden brown.
7. Let rest 5-10 minutes before serving.
Notes
Store leftovers covered in the refrigerator up to 4 days.
Reheat single portions in the microwave or the entire dish in a 300°F oven, covered with foil.
Add marshmallows at the end to prevent burning.
Variations include pecan streusel topping, adding bourbon, or using vegan substitutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Holiday Recipe, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 55 mg