Description
A classic American sweet potato casserole topped with gooey marshmallows, perfect for holiday feasts or cozy dinners.
Ingredients
Scale
- 4 large sweet potatoes (about 2 pounds)
- 1/2 cup unsalted butter, melted (plus more for greasing)
- 1/2 cup packed brown sugar
- 1/3 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (or nutmeg for a different flavor)
- 1 cup mini marshmallows (or large marshmallows, chopped)
- Optional: 1/2 cup chopped pecans or walnuts for added crunch
- Optional: A pinch of salt for balanced flavor
Instructions
- Preheat your oven to 350°F (175°C). Scrub your sweet potatoes under cool water, then pierce them multiple times with a fork. Bake them for about 45 minutes until fork-tender.
- Let the sweet potatoes cool slightly. Peel the skins and mash the flesh in a large mixing bowl until smooth.
- Incorporate the melted butter, brown sugar, milk, vanilla extract, cinnamon, and a pinch of salt into the mashed sweet potatoes and mix until combined.
- Grease a 9×13-inch baking dish with melted butter. Pour in the sweet potato mixture and spread it evenly.
- Sprinkle the mini marshmallows over the top. Add nuts if desired.
- Bake in the preheated oven for about 25 minutes, or until the marshmallows are golden brown and toasted.
Notes
Consider baking the sweet potatoes in advance to save time. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg