Description
A deliciously creamy sweet potato casserole topped with gooey marshmallows, perfect for festive gatherings.
Ingredients
Scale
- 4 cups cooked and mashed sweet potatoes
- ¼ cup unsalted butter, melted
- ⅓ cup maple syrup
- ½ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups mini marshmallows
Instructions
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Mix the Sweet Potato Base: In a large mixing bowl, combine the mashed sweet potatoes with melted butter, maple syrup, milk, vanilla extract, cinnamon, and salt. Stir until smooth and well incorporated. This mixture should be creamy, lightly sweetened, and fragrant with spice.
- Layer It Up: Spread the sweet potato mixture evenly into your prepared baking dish. Use the back of a spoon or a spatula to smooth the top.
- Add the Marshmallows: Sprinkle the mini marshmallows generously over the top. They’ll melt and puff up beautifully in the oven, creating a golden, toasty layer that’s irresistible.
- Bake to Perfection: Place the casserole in the oven and bake for 25-30 minutes, or until the marshmallows are golden brown and the sweet potatoes are heated through.
- Cool Slightly and Serve: Let it cool for 5 minutes before serving. The marshmallows will be gooey and slightly crisp on top—perfect for scooping with a big spoon.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- For added flavor, consider mixing in chopped pecans or walnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg