Description
A delicious and comforting sweet potato casserole topped with toasted marshmallows, perfect for holiday gatherings.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs), peeled and cubed
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Boil cubed sweet potatoes in a large pot of water for 15-20 minutes until fork-tender, then drain and cool.
- In a mixing bowl, mash the sweet potatoes until smooth, then mix in brown sugar, melted butter, cinnamon, vanilla extract, and milk until well combined.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish and spread evenly.
- Sprinkle mini marshmallows evenly over the top.
- Bake for 25-30 minutes until the marshmallows are golden brown and toasted.
- Let cool for a few minutes before serving.
Notes
- Choose firm, smooth-skinned sweet potatoes for the best flavor.
- Adjust the sweetness by reducing brown sugar or using natural sweeteners.
- Store leftovers in the refrigerator for up to 3-5 days or freeze before baking for up to 2 months.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: sweet potato casserole, marshmallows, Thanksgiving, holiday recipe