Description
A delicious Sweet Potato Casserole topped with toasted mini marshmallows, perfect for holiday gatherings.
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large mixing bowl, mash the sweet potatoes until smooth.
- Add granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and smooth.
- Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 25 minutes.
- Remove the casserole from the oven and sprinkle the mini marshmallows evenly over the top.
- Return to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and toasted.
- Allow to cool for a few minutes before serving.
Notes
- For a crunchy topping, mix 1 cup of crushed pecans or walnuts with 1 tablespoon of melted butter and sprinkle over the marshmallows before the final bake.
- Substitute half of the sweet potatoes with butternut squash for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg