Get ready to transform your ordinary side dish into a crowd-stopping sensation! Jenny's Sweet Potato Casserole isn't just another recipe—it's a magical blend of creamy, caramelized sweet potatoes topped with golden, puffy marshmallows that will have everyone begging for seconds. Whether you're planning a holiday feast or just craving comfort food, this recipe promises to elevate your culinary game and create unforgettable memories around the dinner table.
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
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray to prevent sticking.
- Wash and peel 4-5 medium sweet potatoes. Cut them into large chunks and place in a large pot of boiling water. Cook 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 creamy.
- Add melted butter, brown sugar, milk, and vanilla extract to the mashed sweet potatoes. Mix well until all ingredients are fully incorporated and the mixture is 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 casserole, covering the entire surface.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the marshmallows are golden brown and puffy.
- Remove from the 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, perfect for holiday meals or family gatherings.
Tips
- Choose the right sweet potatoes: Look for firm, smooth-skinned sweet potatoes without bruises for the best flavor and texture.
- Mashing matters: For ultra-smooth potatoes, use an electric mixer or rigorously mash by hand to eliminate lumps.
- Marshmallow magic: Watch marshmallows closely while baking—they can quickly go from golden to burnt. Remove from oven when they're perfectly toasted.
- Make-ahead friendly: You can prepare the casserole a day in advance and refrigerate. Just add marshmallows right before baking.
- Temperature tip: Let the casserole rest for 5-10 minutes after baking to allow it to set and make serving easier.
- Optional enhancement: Consider adding a sprinkle of chopped pecans or a dash of cinnamon for extra depth of flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
