Sweet Potato Casserole Marshmallows (Printable version)
Creamy mashed sweet potatoes with a toasted marshmallow topping, ideal for cozy holiday meals.
# Ingredient List:
→ Sweet Potato Base
01 - 4 large sweet potatoes, peeled and cut into chunks (approx. 3.5 lbs)
02 - 1/4 cup whole milk
03 - 1/4 cup unsalted butter, softened
04 - 1/4 cup light brown sugar, packed
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp salt
→ Topping
10 - 1 cup mini marshmallows
11 - 1/2 cup chopped pecans (optional)
# How to Make It:
01 - Preheat the oven to 350°F (180°C). Grease a 2-quart baking dish.
02 - Place sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until tender. Drain thoroughly.
03 - Transfer sweet potatoes to a mixing bowl. Add milk, butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mash until smooth and well blended.
04 - Spread the mashed sweet potato mixture evenly in the prepared baking dish.
05 - Sprinkle chopped pecans over the sweet potato layer, if using.
06 - Bake uncovered for 25 minutes.
07 - Remove from oven, evenly distribute mini marshmallows over the surface, then return to oven for 10 to 15 minutes until the marshmallows are golden and toasted.
08 - Allow the casserole to rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- It tastes like comfort wrapped in foil, with that marshmallow crunch that makes your whole kitchen smell like toasted sugar.
- You can prep it hours ahead and bake it right before serving, which means less stress and more time with your guests.
- Even people who claim they don't like sweet potatoes somehow end up going back for seconds.
02 -
- Don't skip draining the cooked sweet potatoes really well, or the casserole will be soggy and the texture will be more soup than side dish.
- Spread the potato mixture in an even layer before baking the first time—thick spots and thin spots will cook differently, and you'll end up with an uneven texture.
03 -
- Room-temperature butter blends in smoothly without creating little lumps, so take it out of the fridge while your potatoes are boiling.
- The secret to marshmallows that stay marshmallows instead of melting into a flat layer is using the mini ones and only adding them in the final 10–15 minutes of baking.