Get ready to transform your ordinary side dish into a mouthwatering sensation that will have everyone at your table begging for seconds! This Marshmallow Sweet Potato Casserole is not just a recipe; it's a culinary experience that bridges the gap between decadent dessert and irresistible side dish. With its creamy, caramelized marshmallow topping and rich, velvety sweet potato base, this dish promises to elevate any meal from mundane to magical.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups sweet potatoes, mashed
- 1 cup brown sugar
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash and peel sweet potatoes. Cut into large chunks and boil in salted water until tender, approximately 15-20 minutes. Drain well and return to pot.
- Mash the sweet potatoes thoroughly using a potato masher or electric mixer until smooth and free of lumps.
- Add melted butter, brown sugar, milk, eggs, and vanilla extract to the mashed sweet potatoes. Mix until all ingredients are completely incorporated and the mixture is smooth.
- Transfer the sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 25 minutes until the edges start to bubble and the mixture is heated through.
- Remove from oven and sprinkle mini marshmallows evenly across the top of the casserole.
- Return to oven and broil for 2-3 minutes, watching carefully to ensure marshmallows turn golden brown and do not burn.
- Remove from oven and let cool for 5-10 minutes before serving. The casserole will be hot, so allow it to set slightly.
- Serve warm as a delightful side dish, particularly during holiday meals or family gatherings.
Tips
- Choose the right sweet potatoes: Opt for orange-fleshed sweet potatoes for the richest color and sweetest flavor.
- Avoid overboiling: Cook sweet potatoes until just tender to prevent waterlogged texture.
- For extra smoothness, use an electric mixer when mashing potatoes.
- Watch the broiler carefully when toasting marshmallows - they can burn quickly!
- Let the casserole rest for a few minutes after broiling to allow the marshmallow topping to set.
- For a gourmet twist, sprinkle some chopped pecans between the sweet potato mixture and marshmallow layer.
- This dish can be partially prepared ahead of time - assemble and refrigerate, then add marshmallows just before baking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
