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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:

Can I prepare this dish ahead of time?

Yes, you can prepare the sweet potato casserole ahead of time and store it in the refrigerator before baking. Just cover the dish tightly with plastic wrap or aluminum foil and store it in the fridge for up to 24 hours. When ready to bake, simply remove it from the fridge, let it come to room temperature for about 30 minutes, then bake as directed.

Can I freeze leftovers?

es, you can freeze any leftovers of this sweet potato casserole. Once cooled completely, transfer individual portions or the entire casserole to an airtight container or freezer-safe bag. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) until warmed through.

Yield: 8 servings

Sweet Potato Casserole with Marshmallow

sweet potato casserole with marshmallow
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
Sweet Potato Casserole with Marshmallows

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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