Sweet Potato Casserole with Marshmallows | Side Dish Recipes | Sweet and Decadent Comfort Food
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Indulge in the sweet and creamy delight of this Sweet Potato Casserole with Marshmallows, a beloved holiday side dish that is sure to please everyone at the table. With a rich, buttery sweet potato base topped with fluffy marshmallows, this casserole brings together the perfect balance of flavors and textures for a comforting addition to any meal.
Difficulty: Beginner
Prep Time: 20 mins
Cook Time: 30 mins
Rest Time: 5 mins
Total Time: 55 mins
Cooking Temp: 180°C (350°F)
Estimated Cost: $15
Calories: 400 kcal per serving
Best Season: Fall and Winter
Description:
This Sweet Potato Casserole with Marshmallows is a classic dish that transforms humble sweet potatoes into a sweet and decadent treat. The sweet potatoes are mashed and combined with brown sugar, butter, and a hint of vanilla, creating a rich and creamy base. Topped with a generous layer of mini marshmallows that melt into a gooey topping, this casserole is a sweet indulgence perfect for holiday gatherings, potlucks, or family dinners. It’s a delightful way to enjoy the natural sweetness of sweet potatoes while satisfying your sweet tooth.
Ingredients:
- 4 cups sweet potatoes, peeled and cubed (about 4 large sweet potatoes)
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 cups mini marshmallows
Instructions:
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Cook the sweet potatoes: In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Prepare the sweet potato mixture: In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add the brown sugar, milk, melted butter, vanilla extract, ground cinnamon, and salt. Mix until well combined and creamy.
- Transfer to a baking dish: Pour the sweet potato mixture into a greased 9×13 inch (23×33 cm) baking dish, spreading it evenly.
- Add marshmallows: Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, until the marshmallows are golden and toasted.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy warm!
Nutrition Facts (approx. per serving)
- Calories: 400 kcal
- Calories from Fat: 150 kcal
- Total Fat: 17g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 220mg
- Potassium: 500mg
- Total Carbohydrate: 61g
- Dietary Fiber: 5g
- Sugars: 30g
- Protein: 4g
- Vitamin A: 15000 IU
- Vitamin C: 10 mg
- Calcium: 80 mg
- Iron: 1 mg
Notes:
- Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Customization: Add chopped pecans or walnuts on top of the marshmallows before baking for added crunch and flavor.
- Make Ahead: You can prepare the sweet potato mixture a day in advance and store it in the refrigerator. Just add the marshmallows and bake when ready to serve.
