Description
A comforting and sweet potato casserole topped with toasted mini marshmallows, perfect for holiday gatherings and family dinners.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Peel and cube your sweet potatoes.
- Boil the sweet potatoes in a pot of water until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, cinnamon, and nutmeg. Mix until smooth and creamy.
- Spread the mixture in a baking dish and top with mini marshmallows. Bake for 25-30 minutes until marshmallows are golden brown.
- Serve warm, optionally topped with chopped nuts.
Notes
Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg