Description
A warm, nostalgic sweet potato casserole topped with golden mini marshmallows, perfect for holidays and family dinners.
Ingredients
Scale
- 4 medium sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 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).
- Peel and chop the sweet potatoes into even chunks. Place in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 12–15 minutes.
- Drain the potatoes and return them to a large bowl. Mash until smooth.
- Stir in the brown sugar, milk, melted butter, vanilla, cinnamon, nutmeg, and salt until evenly combined.
- Transfer the mixture to a greased baking dish and smooth the top with a spatula.
- Evenly sprinkle the mini marshmallows over the surface.
- Bake for 25–30 minutes, or until the marshmallows are puffed and golden brown.
- Let the casserole rest a few minutes, then serve warm as a side.
Notes
Make ahead and refrigerate for up to 24 hours before baking. For variation, try pecan streusel or omit marshmallows for a savory version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg