Sweet Potato Casserole with Marshmallows

Indulge in the comforting warmth and sweetness of this classic Sweet Potato Casserole with Marshmallow. Perfect for holiday gatherings or any cozy meal, this dish combines creamy sweet potatoes with a delightful marshmallow topping that’s sure to please everyone at the table.

Tasting Notes:

The smooth and creamy sweet potato base pairs perfectly with the gooey, toasted marshmallow topping, creating a harmonious blend of flavors and textures. Each bite is like a taste of nostalgia and sweetness.

Ingredients:

• 3 pounds sweet potatoes, peeled and diced
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows

Kitchen Equipment:

• Large pot
• Mixing bowl
• Potato masher or electric mixer
• 9×13 inch baking dish
• Aluminum foil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, boil the diced sweet potatoes until tender, about 15-20 minutes.
3. Drain the sweet potatoes and transfer them to a mixing bowl.
4. Mash the sweet potatoes using a potato masher or electric mixer until smooth.
5. Add melted butter, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and vanilla extract to the mashed sweet potatoes. Mix until well combined.
6. Transfer the sweet potato mixture to a 9×13 inch baking dish, spreading it out evenly.
7. Top the sweet potato mixture with mini marshmallows, covering the entire surface.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and continue baking for an additional 10 minutes or until the marshmallows are golden brown and toasted.
10. Serve hot and enjoy the irresistible combination of creamy sweet potatoes and toasted marshmallows.

Pro Tips:

• For extra sweetness, sprinkle a little extra brown sugar on top of the marshmallows before baking.
• To achieve a perfectly smooth sweet potato mixture, use an electric mixer on medium speed.

Variations:

• Add a crunchy pecan or walnut topping by mixing chopped nuts with a tablespoon of melted butter and sprinkling it over the marshmallows before baking.
• For a twist on flavor, sprinkle a pinch of orange zest over the sweet potato mixture before adding the marshmallows.

FAQs:

Yield: 8 servings

Sweet Potato Casserole with Marshmallow

Print

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 3 pounds sweet potatoes, peeled and diced
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, boil the diced sweet potatoes until tender, about 15-20 minutes.
3. Drain the sweet potatoes and transfer them to a mixing bowl.
4. Mash the sweet potatoes using a potato masher or electric mixer until smooth.
5. Add melted butter, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and vanilla extract to the mashed sweet potatoes. Mix until well combined.
6. Transfer the sweet potato mixture to a 9x13 inch baking dish, spreading it out evenly.
7. Top the sweet potato mixture with mini marshmallows, covering the entire surface.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and continue baking for an additional 10 minutes or until the marshmallows are golden brown and toasted.
10. Serve hot and enjoy the irresistible combination of creamy sweet potatoes and toasted marshmallows.

Nutrition Information:

Yield:

8 servings

Serving Size:

1 serving
Amount Per Serving: Calories: 290Total Fat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 170mgCarbohydrates: 48gFiber: 4gSugar: 24gProtein: 3g