Sweet Potato Casserole with Marshmallow
User Reviews
5
Sweet Potato Casserole with Marshmallow
Description
This Sweet Potato Casserole features peeled and simmered sweet potatoes mashed to a smooth consistency and mixed with melted butter, hot milk, and a small amount of brown sugar to enhance their natural sweetness. The mash is spread evenly in a baking dish and topped generously with mini marshmallows. Baking until the marshmallows puff up and turn a light golden gives the casserole a sweet, crisp topping that contrasts with the creamy sweet potato beneath.
The casserole is traditionally served as a side dish, especially at holiday dinners, offering a sweet alternative to savory sides. Its soft, smooth texture combined with the toasted marshmallow layer provides a familiar and comforting combination.
Varieties of orange-fleshed sweet potatoes like Beauregard or Garnet are recommended for their classic flavor. Only a modest amount of brown sugar is added, enough to enhance but not overpower the sweet potatoes' flavor. The marshmallow topping can be adjusted or substituted based on preference.
Ingredients
- 5 pounds sweet potato peeled and cut into 1-inch pieces
- salt
- 1/2 cup butter melted (1 stick)
- 1 cup milk hot
- 1 tablespoon brown sugar
- 10 ounces mini marshmallows
Instructions
- Adjust an oven rack to the middle position and preheat oven to 450 degrees.
- In a Dutch oven or large stockpot, add sweet potatoes and 1 tablespoon salt. Add cold water to cover sweet potatoes by 1 inch.
- Bring to boil, reduce heat, and simmer until sweet potatoes are tender and a fork can be easily slipped into the center, about 20 to 25 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Return sweet potatoes to pot and mash to a uniform consistency. Using a rubber spatula, fold in melted butter until just incorporated.
- Stir in hot milk and brown sugar until combined. Season to taste with salt (I like 1/4 teaspoon salt). Spread in the bottom of a 9-inch by 13-inch baking dish.
- Spread marshmallows evenly over the sweet potatoes. Bake until the marshmallows are lightly browned and puffy, about 5 minutes. Serve immediately.
Notes
- Orange-fleshed varieties such as Beauregard, Covington, Garnet, and Jewel work best for traditional flavor.
- A tablespoon of brown sugar adds subtle sweetness without overpowering the dish.
- Use a full small bag of mini marshmallows for the topping to adequately cover a 9x13-inch baking dish.
- Consider alternative toppings if preferred; see recipe FAQ for ideas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 321kcal | 16% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 192mg | 8% |
| Potassium | 672mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
| Vitamin A | 27082IU | 542% |
| Vitamin C | 5mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
