Description
Bring the perfect balance of savory and sweet to your dinner table with this classic Sweet Potato Casserole with Marshmallows. Featuring tender, mashed sweet potatoes spiced with warm cinnamon and nutmeg, and topped with a golden layer of toasted, fluffy marshmallows, it is the ultimate holiday comfort food. This crowd-pleasing dish is designed for busy home cooks, offering a simple workflow that ensures a delicious result for Thanksgiving, family reunions, or any cozy autumn gathering.
Ingredients
3 lbs sweet potatoes, peeled and cubed
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup milk or heavy cream
2 cups mini marshmallows
Instructions
Place cubed sweet potatoes in a large pot and cover with water.
Bring to a boil and cook for 15-20 minutes until fork-tender.
Drain the water well.
Return potatoes to the pot and add butter, brown sugar, cinnamon, nutmeg, salt, and milk.
Mash until smooth and creamy.
Preheat your oven to 350°F (175°C).
Spread the sweet potato mixture evenly into a greased baking dish.
Sprinkle the mini marshmallows evenly over the top.
Bake for 15-20 minutes, or until the marshmallows are golden brown and toasted.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the topping crisp.
Substitution: If you prefer a crunchy texture, add a pecan-brown sugar streusel layer beneath the marshmallows.
Make-Ahead: Assemble the casserole base a day in advance, keep refrigerated, and add the marshmallows right before baking.
Variations: Try adding a splash of vanilla extract for extra warmth or a pinch of ground ginger.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg