Classic Sweet Potato Casserole with Marshmallows
A rich and creamy sweet potato casserole, perfect for holiday gatherings, topped with toasted marshmallows.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the sweet potato cubes in water until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes until smooth.
- Add the granulated sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
- Pour the sweet potato mixture into a greased 8×8 inch baking dish.
- Spread the mini marshmallows evenly over the top of the sweet potato mixture.
- Bake for 20-25 minutes, or until the marshmallows are golden brown and puffy.
- Let stand for a few minutes before serving.
Notes
- For a pecan streusel topping instead of marshmallows, combine 1/2 cup chopped pecans, 1/4 cup brown sugar, 1/4 cup all-purpose flour, and 2 tablespoons melted butter. Sprinkle over the sweet potato mixture before baking.
- This casserole pairs well with savory dishes and can be a comforting addition to your meal planning.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 40mg