Description
A classic Sweet Potato Casserole recipe, perfect for holidays and family gatherings. This dish features tender sweet potatoes baked with warm spices and topped with a sweet, gooey marshmallow crust. It’s an easy and delicious side dish that’s always a crowd-pleaser.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1.5 cups miniature marshmallows
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the cubed sweet potatoes in water until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes until smooth.
- Add the softened butter, granulated sugar, milk, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined. This will be your creamy sweet potato base.
- Transfer the sweet potato mixture to a 9×13 inch baking dish. Spread evenly.
- Sprinkle the miniature marshmallows evenly over the top of the sweet potato casserole.
- Bake for 20-25 minutes, or until the marshmallows are golden brown and bubbly.
- Let the sweet potato casserole rest for a few minutes before serving.
Notes
- For a richer flavor, you can add a pinch of ground ginger to the sweet potato mixture.
- Pecan halves can be added with the marshmallows for a sweet potato and pecan casserole variation.
- If you prefer a less sweet casserole, reduce the amount of granulated sugar.
- This sweet potato casserole can be prepared ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- 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
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