Get ready to revolutionize your holiday side dish game with these irresistible Sweet Potato Casserole Stacks that will make your taste buds dance and your guests beg for the recipe! Imagine layers of tender, caramelized sweet potato rounds swimming in a rich brown sugar sauce, topped with perfectly golden marshmallows that melt in your mouth. This isn't just another boring potato dish – it's a culinary masterpiece that transforms the humble sweet potato into a show-stopping side that will steal the spotlight at any meal.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.
- Wash and peel the sweet potatoes thoroughly. Using a mandoline slicer or sharp knife, carefully slice the sweet potatoes into thin, uniform rounds approximately 1/8 inch thick.
- In a medium saucepan, melt the butter over low heat. Add brown sugar, milk, and vanilla extract, stirring constantly until the mixture becomes smooth and well combined.
- Grease a 9x13 inch baking dish with a small amount of butter to prevent sticking.
- Begin layering the sweet potato rounds in the baking dish, slightly overlapping each slice. After creating a single layer, drizzle a portion of the brown sugar mixture over the potatoes.
- Continue layering sweet potato rounds and brown sugar mixture, creating multiple layers until all potato slices are used.
- Cover the baking dish with aluminum foil and bake for 25 minutes to ensure the sweet potatoes become tender.
- Remove the foil and sprinkle mini marshmallows evenly across the top of the casserole.
- Return to the oven and bake uncovered for an additional 5-7 minutes, or until marshmallows are golden brown and puffy.
- Remove from oven and let cool for 5-10 minutes before serving. The casserole will be hot and the marshmallows will be gooey.
- Serve warm as a side dish, carefully portioning out the stacked layers.
Tips
- Use a mandoline slicer for uniform, thin potato rounds to ensure even cooking and a stunning presentation.
- Make sure to slice your sweet potatoes approximately 1/8 inch thick for the best texture and consistency.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the brown sugar mixture.
- Watch the marshmallows carefully in the final baking stage to prevent burning – they can go from golden to burnt quickly.
- Let the casserole rest for a few minutes after baking to allow the layers to set and make serving easier.
- For a more decadent version, try adding chopped pecans between layers or sprinkled on top.
- If you don't have a mandoline, use a sharp knife and take your time to create even slices.
- Serve immediately for the best texture and while the marshmallows are still warm and gooey.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
