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Sweet Potato Casserole with Marshmallows

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A cozy and indulgent sweet potato casserole topped with gooey, toasted marshmallows, perfect for holiday dinners and festive gatherings.

Ingredients

Scale
  • 4 large sweet potatoes (about 3 pounds or 1.4 kg), peeled and chopped
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1/2 cup packed (100 grams) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) milk (whole or 2%, or almond/oat milk for dairy-free)
  • 2 large eggs, beaten
  • 2 cups (about 120 grams) mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking dish with butter or non-stick spray.
  2. Place the peeled and chopped sweet potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes. Drain thoroughly.
  3. Transfer the drained sweet potatoes to a large bowl. Mash using a potato masher or ricer until smooth but still slightly textured.
  4. Add softened butter and brown sugar to the mashed potatoes. Stir in cinnamon, nutmeg, vanilla extract, and salt. Slowly pour in milk and beaten eggs, mixing gently but thoroughly. Add more milk if mixture is too thick.
  5. Spread the sweet potato mixture evenly into the prepared baking dish and smooth the top.
  6. Sprinkle mini marshmallows evenly over the sweet potato layer.
  7. Bake for 25-30 minutes, or until marshmallows are golden brown and puffed. If marshmallows brown too quickly, cover loosely with foil for the first 15 minutes, then uncover to toast.
  8. Remove from oven and let rest for about 5 minutes before serving.

Notes

If marshmallows brown too quickly, cover loosely with foil for the first 15 minutes of baking, then uncover to toast. Use a ricer or masher for best texture. You can add chopped pecans to the topping for crunch. For vegan version, use dairy-free butter, plant milk, and flax eggs. Store leftovers covered in fridge for 3-4 days. Freeze without marshmallows and add them before baking after thawing.

Nutrition

Keywords: sweet potato casserole, marshmallows, holiday recipe, Thanksgiving side dish, easy casserole, comfort food

Find it online: https://magnetmeal.com/sweet-potato-casserole-with-marshmallows-easy-homemade-recipe-for-holidays/