Sweet Potato Casserole Marshmallows (Print-Friendly Version)
Creamy sweet potato base meets golden marshmallow topping for a classic holiday side everyone loves.
# Ingredients List:
→ Main Components
01 -
1.4 kg sweet potatoes, peeled and cut into cubes
02 -
115 g unsalted butter, melted
03 -
110 g brown sugar
04 -
0.5 tsp ground cinnamon
05 -
0.25 tsp ground nutmeg
06 -
0.25 tsp fine salt
07 -
1 tsp vanilla extract
08 -
2 large eggs
09 -
60 ml milk or cream
10 -
200 g mini marshmallows
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a 33 x 23 cm baking dish.
02 -
Simmer sweet potato cubes in boiling water for 15 to 20 minutes until fork-tender. Drain thoroughly and mash until smooth.
03 -
In a large mixing bowl, blend mashed sweet potatoes with melted butter, brown sugar, cinnamon, nutmeg, salt, vanilla extract, eggs, and milk until mixture is homogenous.
04 -
Transfer sweet potato mixture into the prepared baking dish and spread into an even layer.
05 -
Distribute mini marshmallows evenly over the surface of the sweet potato mixture.
06 -
Place dish in oven and bake uncovered for 25 to 30 minutes, or until marshmallows are golden and filling is heated through.
07 -
Allow to cool slightly. Serve warm for best texture and flavor.
# Extra Tips:
01 -
The sweet potato base can be made two days ahead and refrigerated. For added texture, sprinkle chopped pecans beneath the marshmallows prior to baking.