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This classic sweet potato casserole is a comforting, sweet, and creamy dish topped with fluffy marshmallows. It’s perfect for holiday gatherings or any special occasion.
Ingredients:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 1/3 cup butter, melted
- 1/3 cup brown sugar (light or dark)
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
For the Topping:
- 2 cups mini marshmallows
- Optional: 1/2 cup chopped pecans (for added crunch)
Instructions:
1. Cook the Sweet Potatoes
- Place the cubed sweet potatoes in a large pot of salted water.
- Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain and transfer to a large mixing bowl.
2. Prepare the Sweet Potato Mixture
- Mash the sweet potatoes until smooth using a potato masher or hand mixer.
- Stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg (if using), and salt. Mix until well combined.
3. Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- Transfer the sweet potato mixture into a greased 9×13-inch baking dish. Spread it out evenly.
4. Add the Topping
- Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture.
- If desired, scatter chopped pecans over the marshmallows.
5. Bake
- Bake in the preheated oven for 20-25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
6. Serve and Enjoy
- Let the casserole cool for 5 minutes before serving. It’s best served warm!
Tips:
- For a sweeter base, you can increase the brown sugar to 1/2 cup.
- If you prefer a less sweet topping, consider replacing half the marshmallows with a crumbly pecan streusel.
- Make it ahead: Prepare the sweet potato base up to 2 days in advance, cover tightly, and refrigerate. Add the topping just before baking.
This sweet potato casserole is a guaranteed crowd-pleaser!
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