Description
This indulgent sweet potato casserole is a perfect balance of creamy mashed sweet potatoes and a golden, crispy marshmallow topping. A holiday classic, it’s easy to prepare and a guaranteed crowd-pleaser. With its rich flavor and comforting texture, it’s the ultimate side dish for any gathering.
Ingredients
Scale
- 4 medium-sized sweet potatoes (about 2 pounds)
- 1/2 cup unsalted butter (room temperature)
- 1 cup packed light brown sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or heavy cream
- 2 cups mini marshmallows
Instructions
- Prepare the Sweet Potatoes: Wash, peel, and cube the sweet potatoes. Boil in water for 15-20 minutes until fork-tender. Drain and mash.
- Make the Mixture: In the mashed sweet potatoes, add butter, brown sugar, eggs, milk, and vanilla. Mix until smooth and well-combined.
- Transfer to Baking Dish: Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish.
- Add the Marshmallows: Top with mini marshmallows, spreading them evenly over the surface.
- Bake: Bake at 350°F for 25-35 minutes, or until the marshmallows are golden brown and the casserole is bubbling. Let cool for 10 minutes before serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: Prepare the casserole up to a day in advance and refrigerate. Add the marshmallows before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 280
- Sugar: 33g
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 46g
- Protein: 2g