Description
Discover a classic Sweet Potato Casserole with Marshmallows recipe, featuring a velvety sweet potato base and golden toasted marshmallows. A family favorite!
Ingredients
Scale
- Base Ingredients for Sweet Potato Casserole with Marshmallows:
- 3 lbs sweet potatoes, peeled and chopped
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup heavy cream
- Flavor Boosters for Sweet Potato Casserole with Marshmallows:
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Finishing Touches for Sweet Potato Casserole with Marshmallows:
- 4–5 cups mini marshmallows
Instructions
- Prep the Sweet Potatoes:: First things first, get those sweet potatoes peeled and chopped into roughly 1-inch cubes. You want them pretty uniform so they cook evenly. Then, toss them into a big pot and cover them with cold water. Add a pinch of salt – this is where I always forget to salt the water, but it really makes a difference in the flavor later! Bring it to a boil, then reduce heat and simmer until they’re fork-tender, about 15-20 minutes. I love the earthy smell filling the kitchen as they cook; it just feels right. Drain them really well, we don’t want a watery casserole, do we?
- Mash ‘Em Up:: Once drained, pop those hot sweet potatoes into a large mixing bowl. Now’s the time to mash! You can use a potato masher, or if you’re feeling fancy (or just lazy like me sometimes), a hand mixer works wonders for a super smooth consistency. Add the melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, and nutmeg. Mix it all up until it’s wonderfully smooth and combined. Taste it here – this is your chance to adjust. Need a little more sugar? A touch more cinnamon? Go for it! I once accidentally added too much cinnamon, but honestly, it still tasted pretty good, just a bit bolder!
- Assemble the Sweet Potato Casserole:: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish – I usually give mine a light spray with cooking oil, just to be safe. Spoon the mashed sweet potato mixture evenly into the prepared dish. Smooth out the top with a spatula. It should look rich and inviting, a beautiful orange canvas for what’s to come! This step is where you can really see the creamy texture, and the aroma is just starting to build. Don’t worry if it’s not perfectly flat; a little rustic charm is always welcome!
- Add the Marshmallow Topping:: Now for the fun part! Generously cover the entire surface of your sweet potato mixture with those mini marshmallows. I mean, really cover it. I always think, “Is this enough?” and then add a handful more. They’ll puff up and get beautifully golden, so don’t be shy! This is the signature touch of our Sweet Potato Casserole with Marshmallows. I remember one time I tried to arrange them perfectly, and it just ended up looking like a marshmallow puzzle, so now I just scatter them freely.
- Bake to Golden Perfection:: Pop that dish into your preheated oven. Bake for about 20-25 minutes, or until the sweet potato mixture is heated through and bubbling around the edges. Keep a close eye on those marshmallows! They can go from perfectly golden to charred in a heartbeat. Around the 15-minute mark, I usually start hovering near the oven, peeking every minute or so. The smell at this stage is incredible – warm, sweet, and toasty. It’s truly one of my favorite kitchen chaos moments!
- Broil for Extra Toastiness (Optional):: If you want those marshmallows extra toasty and slightly caramelized, switch your oven to broiler mode for the last 1-2 minutes. STAY RIGHT THERE AND WATCH IT! Seriously, I’ve walked away for 30 seconds and regretted it. The marshmallows will puff up even more and get that beautiful, slightly crisp exterior. Once it’s done, pull it out and let it rest for a few minutes before serving. The golden brown topping of this Sweet Potato Casserole with Marshmallows is just divine!