Get ready to transform your holiday table with the most irresistible sweet potato casserole that will have everyone begging for seconds! This classic American dish takes the humble canned sweet potato and elevates it to a decadent side dish that's both incredibly easy to make and absolutely delicious. With its creamy base and golden, puffy marshmallow topping, this recipe is about to become your new go-to comfort food that promises to steal the show at any gathering.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans sweet potatoes, drained
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish to prevent sticking.
- Drain the canned sweet potatoes thoroughly, ensuring all excess liquid is removed. Transfer the sweet potatoes to a large mixing bowl.
- Using a potato masher or electric mixer, mash the sweet potatoes until they reach a smooth and creamy consistency.
- Add melted butter, brown sugar, vanilla extract, and milk to the mashed sweet potatoes. Mix well until all ingredients are fully incorporated and the mixture is evenly blended.
- Pour 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 baking dish 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 the casserole cool for 5-10 minutes before serving to allow the marshmallows to set.
- Serve warm as a delightful side dish for holiday meals or family gatherings.
Tips
- • For the smoothest texture, use an electric mixer when mashing the sweet potatoes to eliminate any lumps. • Make sure to drain the canned sweet potatoes thoroughly to prevent a watery casserole. • Watch the marshmallows carefully during the last few minutes of baking to prevent burning - they can go from golden to burnt quickly! • For extra flavor, consider adding a pinch of cinnamon or nutmeg to the sweet potato mixture. • This casserole can be prepared ahead of time and refrigerated before baking - just add an extra 5-10 minutes to the cooking time if coming straight from the fridge. • Let the casserole rest for 5-10 minutes after baking to allow the marshmallows to set and make serving easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
