Print
Description
A classic sweet potato casserole topped with melted marshmallows, perfect for holiday meals.
Ingredients
Scale
- 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 4–5 cups mini marshmallows
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Place sweet potato cubes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
- Transfer drained sweet potatoes to a large bowl. Add melted butter, granulated sugar, brown sugar, milk (or cream), vanilla extract, cinnamon, nutmeg, and salt. Mash with a potato masher or beat with an electric mixer until smooth and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Bake for 20 minutes, or until heated through.
- Remove casserole from the oven. Arrange mini marshmallows evenly over the top of the sweet potato mixture.
- Return to the oven and bake for another 5-10 minutes, or until marshmallows are golden brown and puffed. Watch carefully to prevent burning.
- Let stand for a few minutes before serving.
Notes
- Watch marshmallows closely to prevent burning.
- This casserole can be prepared ahead of time. Assemble and refrigerate, then bake as directed, adding a few extra minutes if needed.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 40mg