Description
A classic sweet potato casserole with a creamy, spiced sweet potato base topped with golden mini marshmallows. Perfect for holidays and family gatherings.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs)
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 2 cups mini marshmallows
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk
Instructions
- Step 1: Preparation – Preheat oven to 350°F (175°C). Grease your baking dish with butter to prevent sticking.
- Step 2: Cook Sweet Potatoes – Peel and chop sweet potatoes into 2-inch chunks. Boil in salted water for 15-20 minutes until fork-tender.
- Step 3: Create Base – Drain sweet potatoes and return to pot. Add melted butter, milk, brown sugar, and cinnamon. Mash until completely smooth.
- Step 4: Assemble – Spoon the sweet potato mixture into your prepared baking dish. Spread evenly with a spatula.
- Step 5: Add Topping – Distribute mini marshmallows evenly across the surface, covering completely.
- Step 6: Bake – Bake for 25 minutes until marshmallows are golden brown and slightly puffed. Let cool 5 minutes before serving.
Notes
- Test sweet potato doneness by piercing with a fork – it should slide through easily without resistance for the smoothest texture
- Drain sweet potatoes thoroughly and let them sit for 2-3 minutes to remove excess moisture before mashing
- Add milk gradually while mashing to control consistency – you want creamy but not runny texture
- Watch marshmallows carefully in the final 5 minutes of baking – they can go from golden to burnt quickly
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: 185 calories
- Sugar: 22g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: sweet potato casserole, holiday side dish, marshmallow topping, comfort food, thanksgiving recipe, easy casserole