Description
This Easy Sweet Potato Casserole is a comforting and delicious side dish featuring creamy mashed sweet potatoes blended with warm spices and brown sugar, topped with gooey mini marshmallows. Perfect for holiday dinners or any occasion, this recipe combines simple ingredients for a rich, sweet, and warmly spiced casserole that bakes to golden perfection.
Ingredients
Scale
Sweet Potato Mixture
- 4 large sweet potatoes
- 1 cup light brown sugar
- ½ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Topping
- 10 oz mini marshmallows
Instructions
- Prepare the sweet potatoes: Peel and cut the sweet potatoes into large chunks. Place them in a large saucepan and boil until the sweet potatoes are tender, about 15-20 minutes.
- Mash the sweet potatoes: Drain the boiled sweet potatoes thoroughly. Return them to the saucepan and mash until smooth and creamy.
- Mix ingredients: To the mashed sweet potatoes, add melted butter, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Stir until all ingredients are well combined, forming a smooth, flavorful mixture.
- Prepare baking dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking. Spread the sweet potato mixture evenly in the dish, smoothing the top.
- Add marshmallow topping: Evenly scatter the mini marshmallows over the top of the sweet potato layer.
- Bake the casserole: Preheat your oven to 350°F (175°C). Bake the casserole for 25-35 minutes until the marshmallows are melted, bubbly, and golden brown on top.
Notes
- To save time, sweet potatoes can be cooked in the microwave until soft before mashing.
- For a crunchier topping, add chopped pecans on top of the marshmallows before baking.
- This casserole can be prepared a day ahead and refrigerated; bake just before serving.
- Use light brown sugar for a milder sweetness; dark brown sugar can be used for a deeper molasses flavor.
- If you prefer less sweetness, reduce the amount of brown sugar by 1/4 cup.
