Description
A delicious Sweet Potato Casserole topped with mini marshmallows, perfect for holiday gatherings.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large mixing bowl, mash the sweet potatoes until smooth.
- Add the brown sugar, milk, butter, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and creamy.
- Transfer the sweet potato mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture.
- Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For added texture, mix in 1/2 cup of chopped pecans or walnuts before baking.
- Substitute the mini marshmallows with crushed graham crackers for a different topping option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg