Description
This sweet potato casserole features a creamy base topped with fluffy marshmallows.
Ingredients
Scale
- 4 cups sweet potatoes, cooked and mashed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, brown sugar, milk, melted butter, and vanilla extract.
- Mix until smooth and well combined.
- Pour the mixture into a greased baking dish.
- Top with mini marshmallows evenly.
- Bake for 25-30 minutes or until the marshmallows are golden brown.
Notes
- Let the casserole cool slightly before serving.
- You can add pecans for extra crunch.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Sweet Potato Casserole, Marshmallows, Thanksgiving Side Dish