Sweet Potato Casserole with Marshmallows

Delicious sweet potato casserole topped with fluffy marshmallows

Sweet Potato Casserole with Marshmallows

This Sweet Potato Casserole offers a delightful blend of creamy sweet potatoes and sweet marshmallows, making it a perfect festive dish for any gathering.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dessert, Side Dish

Cuisine: American, Holiday

Calories: 290

Ingredients Method Notes

Ingredients

Main ingredients

4 pounds sweet potatoes, peeled and cut into cubes
1/2 cup unsalted butter, softened
1/2 cup whole milk or non-dairy milk for a vegan option
1/2 cup packed light brown sugar can substitute with white sugar mixed with molasses
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon can add nutmeg for extra flavor
3 cups halal-friendly mini marshmallows can use larger marshmallows, but they may not melt evenly

Method

Preparation

Place the cubed sweet potatoes in a large pot of water. Bring to a boil over high heat.
Lower the heat to medium and simmer for 15 to 20 minutes until very tender.
Drain the water well and return the potatoes to the pot or a large mixing bowl.
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter.
Add the softened butter, milk, brown sugar, vanilla extract, salt, and cinnamon to the hot potatoes.
Use a potato masher or electric hand mixer to blend until smooth and fluffy.
Spread the potato mixture evenly into the prepared baking dish.

Baking

Bake for 20 minutes to ensure the potatoes are heated through.
Remove the dish from the oven and sprinkle the mini marshmallows evenly over the top.
Return the dish to the oven for an additional 5 to 10 minutes, watching closely until the marshmallows are puffed and golden brown.
Serve immediately while warm.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave. For longer storage, freeze for up to two months.