Get ready to elevate your holiday table with a show-stopping Sweet Potato Casserole that's about to become your new obsession! This isn't your grandmother's boring side dish - we're talking about a decadent, rum-infused masterpiece that will have your guests begging for the recipe. Imagine creamy, perfectly mashed sweet potatoes kissed with warm spices and a splash of rum, topped with a golden, puffy marshmallow crown that's guaranteed to make mouths water. Whether you're hosting a festive dinner or just craving a luxurious comfort food experience, this recipe is your ticket to culinary bliss!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup rum
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter or cooking spray.
- Place the peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are tender and can be easily pierced with a fork.
- Drain the sweet potatoes thoroughly and return them to the pot. Mash the potatoes using a potato masher or electric mixer until smooth and creamy.
- Add melted butter, brown sugar, rum, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
- Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle the mini marshmallows evenly across the top of the casserole, covering the entire surface.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the marshmallows are golden brown and puffy.
- Remove from the oven and let the casserole cool for 10 minutes before serving to allow the marshmallows to set.
- Serve warm as a delightful side dish, garnishing with an extra sprinkle of cinnamon if desired.
Tips
- Choose the right sweet potatoes: Look for firm, smooth potatoes without bruises or soft spots for the best texture.
- Don't overcook the potatoes: They should be tender but not mushy - test with a fork for the perfect consistency.
- For extra richness, use high-quality butter and dark rum.
- Make sure to spread the marshmallows evenly to get that picture-perfect golden-brown topping.
- Let the casserole rest for 10 minutes after baking to allow the marshmallows to set and the flavors to meld.
- For a gourmet touch, try using vanilla bean instead of extract, or add a sprinkle of toasted pecans for extra crunch.
- This dish can be partially prepared ahead of time - assemble and refrigerate, then bake just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
