Description
Discover the comforting and delicious Easy Sweet Potato Casserole with Marshmallows, a perfect side dish for holidays and family dinners. This simple recipe combines tender sweet potatoes with a gooey marshmallow topping for a sweet, savory, and fluffy treat everyone will love.
Ingredients
Scale
- 4 cups cooked sweet potatoes or canned yams (drained)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1 cup mini marshmallows (or marshmallow bits)
- Optional toppings: chopped pecans or walnuts for added crunch
Instructions
- If using fresh sweet potatoes, peel, chop, and boil until tender. Drain and set aside. For canned yams, simply open the can and drain the excess liquid.
- In a large bowl, mash the sweet potatoes and add butter, brown sugar, vanilla, cinnamon, and salt. Mix until smooth and creamy.
- Preheat your oven to 375°F (190°C). Transfer the sweet potato mixture into a greased baking dish. Spread evenly and sprinkle the mini marshmallows over the top. For an extra crunchy topping, sprinkle some chopped nuts at this stage.
- Bake for 20-25 minutes, or until the marshmallows are golden and bubbly. For crispier marshmallows, broil for 2-3 minutes, watching carefully to prevent burning.
Notes
- Use high-quality marshmallows for a gooey texture and rich flavor.
- Add a dash of bourbon or vanilla extract for more decadence.
- Line your baking dish with parchment paper for easier cleanup.
- Customize toppings with toasted pecans or caramel drizzle for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg