Sweet Potato Casserole with Marshmallows
A comforting dish featuring creamy sweet potatoes topped with toasted marshmallows, perfect for holidays or family gatherings.
Ingredients
For the Sweet Potato Base
- 2 cups mashed sweet potatoes Cook until soft and mash for a smooth consistency.
- ½ cup brown sugar Adds deep, caramel-like sweetness to the dish.
- ¼ cup milk Can be adjusted based on preference, dairy-free options available.
- ¼ cup butter, melted Enhances flavor and makes the mixture silky smooth.
- 1 teaspoon vanilla extract Provides depth and warmth in flavor.
- ½ teaspoon cinnamon Adds aromatic spice, enhancing sweetness.
- ¼ teaspoon nutmeg Enriches the flavor with its warm essence.
For the Topping
- 2 cups mini marshmallows The classic topping that brings sweetness and texture.
Instructions
Preparation
- Start by cooking your sweet potatoes. Bring a pot of water to boil, then add chopped sweet potatoes. Cook until fork-tender, about 15-20 minutes, then drain and mash.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, cinnamon, and nutmeg. Stir until fully mixed and creamy.
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter or non-stick spray. Transfer your sweet potato mixture into the dish, smoothing out the surface.
- Spread your mini marshmallows evenly over the top of the sweet potato mixture.
- Place the dish in the preheated oven and bake for 25-30 minutes, until marshmallows turn golden brown.
- Let the casserole rest for about five minutes before serving.
Notes
For a dairy-free option, substitute 'milk' with almond milk and 'butter' with coconut oil. Customize with nuts for crunch or spices as desired. Store leftovers in the fridge for up to four days or freeze for three months.