Get ready to transform your ordinary side dish into a showstopping sensation that will have everyone at the table begging for seconds! This Sweet Potato Casserole isn't just a recipe—it's a magical blend of creamy, buttery sweet potatoes crowned with a cloud of golden, toasted marshmallows that will make your taste buds dance with joy. Perfect for holiday gatherings or when you're craving a little culinary comfort, this dish promises to be the star of any meal.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups sweet potatoes, mashed
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 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 for 15-20 minutes until tender when pierced with a fork.
- Drain the sweet potatoes and return them to the pot. Mash thoroughly using a potato masher or electric mixer until smooth and free of lumps.
- Add melted butter, brown sugar, milk, and vanilla extract to the mashed sweet potatoes. Mix until all ingredients are well combined and smooth.
- Transfer the sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula to create a smooth surface.
- Sprinkle mini marshmallows evenly across the top of the sweet potato mixture, covering the entire surface.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until marshmallows are golden brown and puffy.
- Remove from oven and let cool for 5-10 minutes before serving. The marshmallow topping will be very hot.
- Serve warm as a side dish, optionally garnishing with a sprinkle of ground cinnamon or chopped pecans.
Tips
- Choose the right sweet potatoes: Look for firm, smooth potatoes without bruises for the best flavor and texture.
- Mash thoroughly: Ensure your sweet potatoes are smooth and lump-free for a creamy consistency.
- Don't rush the marshmallow topping: Watch carefully while broiling to get that perfect golden-brown color without burning.
- Make ahead tip: You can prepare the sweet potato mixture a day in advance and add marshmallows just before baking.
- For extra richness, consider adding a pinch of cinnamon or nutmeg to the sweet potato mixture.
- Let the casserole rest for a few minutes after baking to allow the marshmallows to set slightly.
- For a nutty crunch, sprinkle chopped pecans over the marshmallows before the final bake.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
