Description
This Sweet Potato Marshmallows Casserole is a classic, comforting Southern side dish perfect for holiday gatherings or any special meal. It features tender baked sweet potatoes mashed with sugar, butter, milk, eggs, and vanilla, then topped with toasted mini marshmallows for a perfect balance of creamy sweetness and gooey, golden crunch.
Ingredients
Scale
Main 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 and Bake Sweet Potatoes: Preheat your oven to 400°F. Line a sheet pan with foil and place the sweet potatoes on it. Prick each sweet potato several times with a fork to allow steam to escape. Bake for 40 to 50 minutes depending on their size, until the skins start to collapse and a fork inserted easily passes through the flesh. Remove from the oven.
- Cool and Prepare Mixture: Lower the oven temperature to 350°F and let the sweet potatoes cool for at least 20 minutes until safe to handle. In a mixing bowl, whisk together the granulated sugar, melted butter, milk, vanilla extract, and salt until well combined.
- Peel and Mash Sweet Potatoes: Peel the cooled sweet potatoes and add them to the bowl with the sugar mixture. Stir and mash all ingredients together until smooth and fully combined. Then, stir in the eggs to bind the mixture.
- Bake Sweet Potato Mixture: Spread the sweet potato mixture evenly into a 20-ounce (0.6L) baking dish. Place it in the oven and bake for 20 minutes to let it set and meld flavors.
- Add Marshmallows and Finish Baking: Remove the dish from the oven and scatter the mini marshmallows evenly over the top. Return the casserole to the oven and bake for an additional 5 to 10 minutes, until the marshmallows toast and turn lightly golden brown. Serve immediately for the best texture and flavor.
Notes
- You can prepare the casserole up to step 4 in advance. After baking the sweet potato mixture, let it cool, cover with plastic wrap, and refrigerate for up to 2 days.
- To serve after storing, warm the casserole in a 350°F oven for 30 minutes, then add the marshmallows and bake an additional 5-10 minutes to toast them just before serving.
- Adding marshmallows too early causes them to melt fully into sugar and lose their toasted texture, so add them only 10 minutes before serving.
- For a smaller serving size to serve two, halve the ingredients and use a 0.6L baking dish with the same cooking times.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the casserole)
- Calories: 340
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 55 mg
