Indulge in the warmth and comfort of Sweet Potato Casserole with Marshmallows, a classic dish perfect for holiday gatherings. This gooey and sweet treat is a delightful addition to any meal!
Ingredients
- 4 large sweet potatoes
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 1/2 cups mini marshmallows
- Optional: 1/2 cup chopped pecans (for topping)
Step-by-Step Instructions
- Prepare the Sweet Potatoes:
Preheat the oven to 350°F (175°C). Peel and cut the sweet potatoes into chunks. Place them in a large pot of water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and mash the sweet potatoes in a large bowl. - Mix the Casserole Base:
Add melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until everything is well combined and smooth. - Assemble the Casserole:
Transfer the sweet potato mixture into a greased 9×13-inch baking dish, spreading it out evenly. - Top with Marshmallows:
Sprinkle the mini marshmallows over the top of the sweet potato mixture. If using, add chopped pecans for an extra crunch. - Bake:
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the marshmallows are golden brown and the casserole is heated through. - Serve:
Remove from the oven and let cool for a few minutes before serving. - Enjoy:
Enjoy this classic, gooey, sweet dish perfect for holiday gatherings!
Tips
- Pecan Topping: For added flavor, toast the pecans before adding them on top.
- Make Ahead: Prepare the sweet potato mixture a day in advance, cover, and refrigerate. Top with marshmallows just before baking.
- Flavor Variations: Add a splash of maple syrup for an extra layer of sweetness.
FAQs About Sweet Potato Casserole
- Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes provide better texture and flavor. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze the casserole?
Yes, freeze it before baking. Thaw overnight in the refrigerator before baking. - What can I substitute for eggs?
Use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute. - Can I make it vegan?
Substitute the butter with vegan butter and use plant-based milk and eggs.
Nutritional Information (Per Serving)
- Calories: 290
- Carbohydrates: 45g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 150mg
- Sugar: 20g
This Sweet Potato Casserole with Marshmallows is a delightful blend of sweetness and comfort. Perfect for any occasion, it brings joy to your table with every bite! Enjoy!
