Description
A classic holiday favorite, this Sweet Potato Marshmallow Casserole features creamy mashed sweet potatoes blended with butter, vanilla, and eggs, topped with golden-toasted mini marshmallows for a perfect sweet-savory side.
Ingredients
- 2 pounds fresh sweet potatoes
- 6 tablespoons granulated sugar
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1/4 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with foil and place sweet potatoes on it. Prick each potato with a fork.
- Bake sweet potatoes for 40–50 minutes, or until very soft and the skins begin to collapse. Remove from oven.
- Reduce oven temperature to 350°F (175°C) and let sweet potatoes cool for 20 minutes.
- In a large bowl, whisk together sugar, melted butter, milk, vanilla, and salt.
- Peel the sweet potatoes and add them to the bowl. Mash and stir to combine thoroughly. Mix in the eggs.
- Spread the mixture into an 8-inch square baking dish. Bake for 20 minutes.
- Remove from oven, scatter mini marshmallows over the top, and bake for an additional 5–10 minutes until marshmallows are golden brown.
- Serve warm and enjoy.
Notes
- Make ahead by preparing the sweet potato base and refrigerating until ready to bake.
- Use canned sweet potatoes for convenience, but drain them well.
- Top with chopped pecans before marshmallows for added crunch.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 22g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg
