Sweet Potato Casserole with Marshmallows
Thanksgiving just isn't the same without a classic Sweet Potato Casserole with Marshmallows! This recipe is a crowd-pleaser, perfectly balancing sweet and savory flavors with a fluffy, toasted marshmallow topping. Imagine a creamy, spiced sweet potato base topped with golden-brown marshmallows – it's pure comfort food and a staple for our family gatherings.
Equipment
- 9x13-inch baking dish,
- oven
- Large bowl
- Mixer or spoon
Ingredients
Main Ingredients
- 4 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
- 1/2 cup butter melted, unsalted
- 1/2 cup granulated sugar
- 2 large eggs lightly beaten
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 cups mini marshmallows
Pecan Crumble Topping (Optional)
- 1/2 cup chopped pecans optional, for topping
- 2 tbsp brown sugar optional, for topping
- 2 tbsp butter melted, optional for topping
Instructions
- Preheat your oven to 375°F (190°C). Cook the sweet potatoes until soft by baking, boiling, or microwaving. Peel and mash, ensuring no big lumps remain.
- In a large bowl, combine mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
- Grease a 9x13 inch baking dish to prevent sticking.
- Pour the sweet potato mixture into the baking dish and spread evenly.
- Sprinkle mini marshmallows evenly over the mixture. If using, mix pecan crumble topping ingredients and sprinkle over marshmallows.
- Bake for 15-20 minutes or until marshmallows are golden brown and puffed. Watch closely to avoid burning.
- Allow casserole to cool slightly before serving to help marshmallows set.
Notes
Feel free to customize with a pecan crumble topping for added texture. This recipe also offers vegan, gluten-free, and sugar-free substitutions to suit your needs.