Description
Sweet Potato Casserole with Marshmallows is a delightful dish that brings warmth and comfort to any table, combining creamy sweet potatoes with fluffy marshmallows for a perfect harmony of flavors.
Ingredients
- Sweet Potatoes: 4 large (about 2 lbs or 900 g)
- Unsalted Butter: 1/2 cup (1 stick or 113 g), softened
- Brown Sugar: 1/2 cup (packed, about 100 g)
- Granulated Sugar: 1/4 cup (about 50 g)
- Milk: 1/2 cup (120 ml)
- Vanilla Extract: 1 teaspoon (5 ml)
- Ground Cinnamon: 1 teaspoon (2 g)
- Ground Nutmeg: 1/2 teaspoon (1 g)
- Salt: 1/4 teaspoon (1 g)
- Mini Marshmallows: 2 cups (about 200 g)
Instructions
- Preheat your oven to 375°F (190°C). Peel and cut the sweet potatoes into large chunks.
- Place the sweet potato chunks in a large pot filled with boiling water and cook for about 20-25 minutes until tender.
- Drain the sweet potatoes and return them to the pot. Add the softened butter, brown sugar, granulated sugar, milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mash until smooth and creamy.
- Pour the sweet potato mixture into a greased 9×13 inch (23×33 cm) baking dish and spread evenly. Top with mini marshmallows.
- Bake in the preheated oven for 25-30 minutes until the marshmallows are golden brown and puffed up. Let cool for a few minutes before serving.
Notes
- Choose firm, smooth sweet potatoes for the best results.
- Adjust sugar levels to taste if you prefer a less sweet dish.
- Consider alternative toppings like pecan crumble or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Sweet Potato Casserole, Marshmallows, Thanksgiving, Comfort Food