Description
A creamy sweet potato casserole topped with fluffy, golden marshmallows, perfect for holiday meals.
Ingredients
Scale
- 4 large sweet potatoes (about 2 pounds)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup milk or dairy-free milk alternative
- 1/4 cup butter or vegan butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups mini marshmallows
- Optional: 1 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes into equal-sized chunks. Boil them in a large pot of salted water until tender, typically about 15-20 minutes. Drain the potatoes and let them cool slightly.
- Mash the cooked sweet potatoes until smooth.
- Add granulated sugar, brown sugar, milk, butter, eggs, vanilla extract, cinnamon, and nutmeg to the mashed potatoes. Mix until well combined.
- Transfer the sweet potato mixture to a greased 9×13 inch casserole dish. Spread it evenly across the surface.
- Bake in the preheated oven for about 30 minutes.
- Remove the casserole from the oven and sprinkle the mini marshmallows over the top. Return it to the oven and bake for an additional 10-15 minutes or until the marshmallows are golden and toasted.
- Allow to cool slightly before serving.
Notes
Consider using almond or coconut milk for a delightful twist. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg