Sweet Potato Casserole with Marshmallows
A comforting and delicious Sweet Potato Casserole topped with marshmallows, perfect for autumn gatherings and family dinners.
Ingredients
Casserole Base
- 4 cups mashed sweet potatoes Ensure they are fully cooked and mashed to avoid lumps.
- 1/2 cup sugar Can substitute with brown sugar for a deeper flavor.
- 1/4 cup milk Almond milk can be used for a dairy-free option.
- 1/4 cup butter Can substitute with a vegan alternative.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Toppings
- 1 cup marshmallows Can substitute with caramel sauce for a different topping.
- 1/2 cup chopped pecans Can substitute with walnuts or almonds.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, sugar, milk, butter, vanilla extract, and salt. Mix until smooth using a hand mixer or a whisk.
- Transfer the sweet potato mixture to a greased baking dish.
Topping and Baking
- Sprinkle the chopped pecans and marshmallows evenly over the top of the sweet potato mixture.
- Bake for 25-30 minutes, or until the marshmallows are golden brown and slightly puffy.
Serving
- Serve warm as a side dish next to your main course. Pairs beautifully with roasted meats.
Notes
Avoid undercooking the sweet potatoes for the best texture. Consider adding cinnamon or nutmeg for enhanced flavor. Use store-bought mashed sweet potatoes for a quicker prep.