Description
A delicious sweet potato casserole topped with mini marshmallows, perfect for holiday gatherings.
Ingredients
Scale
- 2 pounds Sweet Potatoes (peeled and chopped)
- 1/2 cup Light Brown Sugar (or maple syrup)
- 1/4 cup Butter (or margarine for dairy-free)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg (optional)
- 2 cups Mini Marshmallows
Instructions
- Start by peeling and chopping sweet potatoes into large chunks. Place them in a pot of boiling water and cook until tender, around 15-20 minutes.
- Drain the boiled sweet potatoes and return them to the saucepan. Use a masher to combine them with melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until everything is silky and smooth.
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish, then spread the creamy sweet potato filling evenly in the dish.
- Generously cover the sweet potato filling with mini marshmallows, ensuring an even layer.
- Place the casserole in the oven and bake for 25-35 minutes until the marshmallows turn golden brown.
Notes
- For a dairy-free version, use margarine instead of butter.
- Maple syrup can be used as a substitute for light brown sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg