Get ready to transform your ordinary side dish into a crowd-pleasing sensation that will have everyone asking for seconds! This Sweet Potato Marshmallow Casserole is not just a recipe; it's a nostalgic journey of creamy, caramelized sweetness that bridges generations and brings families together around the dinner table. Whether you're preparing for a holiday feast or craving a luxurious comfort food, this dish promises to be the star of any meal.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Wash, peel, and cut sweet potatoes into uniform 1-inch cubes to ensure even cooking. Place the cubed sweet potatoes in a large pot of salted water.
- Bring the water to a boil and cook sweet potato cubes for 12-15 minutes until they are tender when pierced with a fork. Drain thoroughly in a colander and return to the pot.
- Mash the sweet potatoes using a potato masher or electric mixer until smooth and creamy. Add melted butter, brown sugar, and vanilla extract, mixing until well combined.
- Transfer the sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula to create a smooth surface.
- Sprinkle the mini marshmallows evenly across the top of the sweet potato mixture, covering the entire surface.
- Place the casserole in the preheated oven and bake for 15-20 minutes, or until marshmallows are golden brown and puffy.
- Remove from oven and let cool for 5-10 minutes before serving. The marshmallows will be hot and slightly crispy on top.
Tips
- Choose the right sweet potatoes: Select firm, vibrant orange sweet potatoes for the best flavor and texture.
- Even cooking is key: Cut sweet potatoes into uniform 1-inch cubes to ensure they cook consistently and mash smoothly.
- Don't overcook the marshmallows: Watch carefully in the final baking stage to achieve a golden-brown top without burning.
- Make ahead friendly: You can prepare the sweet potato base a day in advance and add marshmallows just before baking.
- For extra richness, consider adding a sprinkle of cinnamon or a dash of nutmeg to the sweet potato mixture.
- Let the casserole rest for a few minutes after baking to allow the marshmallow topping to set slightly.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
