Description
A creamy, comforting Southern sweet potato casserole topped with golden toasted marshmallows—perfect for holiday gatherings or cozy nights in.
Ingredients
- Sweet Potatoes: 3 pounds – Naturally sweet and smooth, the heart of the dish.
- Butter: 3 tablespoons – Adds richness and helps everything blend together.
- Brown Sugar: 1/2 cup – Deep, molasses-like sweetness that complements the potatoes.
- Vanilla Extract: 1 teaspoon – Adds warmth and rounds out the flavor.
- Ground Cinnamon: 1 teaspoon – Brings cozy spice and aromatic depth.
- Ground Nutmeg: 1/2 teaspoon – Adds earthy, holiday warmth.
- Salt: 1/4 teaspoon – Balances all the sweetness beautifully.
- Milk: 1/4 cup – Helps create a silky, creamy mash.
- Mini Marshmallows: 2 cups – Toasted to golden perfection for a gooey, nostalgic topping.
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
- Combine Ingredients: Boil peeled, chopped sweet potatoes until tender, about 15–20 minutes. Drain and mash.
- Prepare Your Cooking Vessel: In a large bowl, mix mashed potatoes with butter, brown sugar, vanilla, cinnamon, nutmeg, milk, and salt until smooth.
- Assemble the Dish: Spread the mixture evenly into the prepared dish.
- Cook to Perfection: Bake for 20 minutes until heated through.
- Finishing Touches: Sprinkle marshmallows over top and return to oven for 8–10 minutes until golden.
- Serve and Enjoy: Let cool slightly before serving to allow flavors to meld and set.
Notes
- Watch the marshmallows closely—they can brown quickly!
- Use fresh sweet potatoes for best flavor and texture.
- Make ahead by preparing everything but the marshmallows and refrigerating until ready to bake.
- Add a pecan streusel topping instead of marshmallows for a crunchy variation.