Sweet Potato Casserole
Ingredients
- 2 pounds fresh sweet potatoes
- 6 tablespoons granulated sugar
- 4 tablespoons unsalted butter
melted, 2 ounces
- 1/4 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Directions
- 1
Preheat the oven to 400, and gather ingredients. Line a sheet pan with foil, and place the sweet potatoes on it. Prick them with a fork, and then bake for 40-50 minutes, depending on their size. Test with a fork to ensure they're done--their skins will start to collapse when they're soft. Remove the sweet potatoes from the oven.
- 2
Lower the oven temp to 350, and let the sweet potatoes cool for at least 20 minutes. Meanwhile, in a bowl, whisk together the sugar, butter, milk, vanilla, and salt.
- 3
Peel the sweet potatoes and add them to the bowl. Stir and mash everything together to combine. Finally, stir in the egg.
- 4
Spread the mixture into a small 20-ounce (0.6L) baking dish, and bake for 20 minutes.
- 5
Remove the baking dish, scatter the marshmallows on top, and bake for another 5-10 minutes, until the marshmallows toast and become lightly golden brown. Serve immediately.
Sweet Potato Casserole
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About this Recipe
Craving that comforting, irresistible sweet potato casserole with its signature toasted marshmallow topping? This classic recipe delivers on all fronts, bringing a touch of home and sweetness to any meal.
What sets this sweet potato casserole apart is its perfect balance of creamy, rich sweet potato puree and a generous, golden crown of mini marshmallows. It’s a straightforward approach that yields consistent, crowd-pleasing results, making it an ideal choice for both weeknight dinners and special occasions. Plus, it's easily adaptable – you can effortlessly double the recipe to fit a larger 9x13-inch baking dish for bigger gatherings.
Prepare for a truly delightful experience. You’ll be greeted by a velvety smooth sweet potato base, subtly sweetened with granulated sugar and enriched with unsalted butter and milk, ensuring a luxurious texture. The addition of eggs provides structure, while vanilla extract and a touch of salt perfectly balance the flavors, enhancing the natural sweetness of the potatoes. Topping it all is a cloud of mini marshmallows, which transform in the oven into a beautifully gooey, slightly caramelized, and golden-brown layer that offers a wonderful textural contrast to the creamy filling below. It's warm, comforting, and utterly satisfying.
While delicious as is, this sweet potato casserole is also wonderfully versatile. If you prefer a less sweet topping, consider a sprinkle of toasted pecans instead of, or in addition to, some of the marshmallows for an earthy crunch. For those who enjoy a hint of spice, a dash of cinnamon or nutmeg would be a natural addition to the sweet potato mixture, complementing the vanilla beautifully. Don't have mini marshmallows on hand? Regular-sized marshmallows can be cut or arranged to cover the top, achieving a similar toasted effect.
This sweet potato casserole shines brightest as a centerpiece on holiday tables, but it's equally welcome as a comforting side dish for Sunday dinner or any family gathering. Serve it warm directly from the oven, allowing the melted marshmallows to remain soft and gooey, creating a truly memorable moment with every spoonful.