Description
Homestyle Sweet Potato Casserole with Marshmallows brings back cherished memories. Rich, creamy sweet potatoes topped with golden, toasted marshmallows. Perfect for holidays or any family meal.
Ingredients
- Base Ingredients:
- Sweet Potatoes (about 3 lbs)
- Unsalted Butter (1/2 cup, melted)
- Brown Sugar (1/2 cup, packed)
- Milk (1/4 cup, whole milk or half-and-half)
- Eggs (2 large, lightly beaten)
- Flavor Boosters:
- Vanilla Extract (1 tsp)
- Cinnamon (1/2 tsp)
- Salt (1/4 tsp)
- Finishing Touch:
- Mini Marshmallows (4-5 cups)
Instructions
- Prep Those Spuds:: First things first, get those sweet potatoes ready. Peel them, then cut them into roughly 1-inch cubes. I usually just eyeball it, no need for perfection! Pop them into a large pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, about 15-20 minutes. This is where I always forget to salt the water, but it really does help season the potatoes from the inside out, so try to remember!
- Mash ‘Em Up:: Once those potatoes are soft and steaming, drain them really well. Seriously, no watery casserole here! Transfer them to a large mixing bowl. Now, grab your potato masher or, if you’re feeling fancy, an electric mixer. Mash them until they’re smooth, or leave a few small lumps if you like a bit of texture – I usually go for smooth, but my aunt likes a chunkier version. This is where the kitchen starts to smell amazing, by the way!
- Mix in the Good Stuff:: Time to add the flavor! To your mashed sweet potatoes, add the melted butter, brown sugar, milk, beaten eggs, vanilla extract, cinnamon, and salt. Give it a good stir until everything is well combined and looks wonderfully creamy. You’ll see it transform into this beautiful, rich orange mixture. Taste it here, and adjust the sweetness if you need to; I sometimes add a touch more sugar if my potatoes aren’t super sweet.
- Get Ready to Bake:: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish – a ceramic one is my favorite for even baking. Pour the sweet potato mixture into the prepared dish, spreading it out evenly with a spatula. It should look smooth and inviting. Don’t worry if it’s not absolutely perfect; it’s going to be covered with marshmallows soon anyway!
- Marshmallow Magic:: Now for the best part! Generously top the sweet potato mixture with your mini marshmallows. I like to cover every inch, making sure there are no gaps. Sometimes I get a little carried away, and it looks like a marshmallow mountain, but that’s just more gooey goodness, right? This is where the kids usually try to sneak a few marshmallows, so fair warning!
- Bake Until Golden:: Pop the dish into your preheated oven. Bake for about 25-30 minutes, or until the sweet potato mixture is heated through and bubbling gently. Then, keep a close eye on it for the last 5-10 minutes as those marshmallows turn a beautiful, golden brown and get all puffy and toasted. Honestly, they can go from perfect to burnt in a flash, so don’t wander off! Let it cool for a few minutes before serving, if you can resist.