Sweet Potato Casserole with Marshmallows
User Reviews
5
Sweet Potato Casserole with Marshmallows
Description
Sweet Potato Casserole with Marshmallows combines peeled and cubed sweet potatoes cooked until tender, then mashed smooth with milk, brown sugar, butter, eggs, salt, and vanilla extract. The mixture is poured into a greased baking dish and topped with mini marshmallows that toast and brown during baking, creating a lightly crisp and sweet topping. The marshmallows provide a delicate textural contrast to the creamy and dense sweet potato base.
Baking at 350°F allows the casserole to heat through while giving the marshmallows a golden finish. The flavors balance mild sweetness from the potatoes and sugar with vanilla notes, creating a familiar and satisfying side dish often served at festive meals.
The casserole can be prepared ahead by assembling the sweet potato mixture and refrigerating it without marshmallows. When ready, topping with marshmallows and baking brings freshness to the toasted topping and warmth to the dish, making it convenient for planning ahead during holidays or events.
Ingredients
- 3 to 4 pounds sweet potato peeled and cubed
- 1/2 cup milk whole, 2%, or 1%
- 1/2 cup brown sugar light or dark
- 4 tablespoons butter salted
- 2 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 10 ounces mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a 3-quart casserole dish.
- Fill a 5-quart pot 2/3rds full with water and bring to a boil over high heat. Peel and cube 3 to 4 pounds sweet potatoes. Add the cubed sweet potatoes to the boiling water, return to a boil, then reduce heat to low. Simmer until the sweet potatoes are tender, about 15-20 minutes. Drain and set aside.
- Transfer the sweet potatoes to a large mixing bowl and add 1/2 cup milk, 1/2 cup brown sugar, 4 tablespoons salted butter, 2 large eggs , 1/2 teaspoon salt, and 1/2 teaspoon vanilla extract. Use a hand mixer to blend until smooth and creamy.
- Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly. Sprinkle 10 ounces mini marshmallows evenly over the top.
- Bake for 25-30 minutes, until the marshmallows are toasted and golden brown.
Notes
- To prepare in advance, assemble the casserole without marshmallows and refrigerate. Add marshmallows just before baking.
- Use mini marshmallows for even melting and browning on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 389kcal | 19% |
| Carbohydrates | 77g | 26% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 345mg | 14% |
| Potassium | 629mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 42g | 84% |
| Vitamin A | 24385IU | 488% |
| Vitamin C | 4mg | 4% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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