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To make sweet potato casserole, you need a few key items. First, grab four medium sweet potatoes, about two pounds. Peel and cube them before cooking. You’ll also need half a cup of brown sugar and a quarter cup of granulated sugar for sweetness. Melt half a cup of unsalted butter and mix in half a cup of milk. Two large eggs will help bind the casserole. For flavor, add one teaspoon of vanilla extract, one teaspoon of cinnamon, a quarter teaspoon of nutmeg, and a quarter teaspoon of salt. Lastly, don’t forget two cups of mini marshmallows for that sweet, toasted topping.

Sweet Potato Casserole with Marshmallows

Elevate your holiday meals with this Sweet Potato Casserole with Marshmallows Delight! This creamy and fluffy dish combines sweet potatoes with toasted marshmallows for a crowd-pleasing favorite. Discover essential ingredients, simple preparation steps, and creative topping ideas to make it your own. Whether for Thanksgiving or a cozy dinner, this recipe will impress your family and friends. Click through to explore the full recipe and start baking this delicious classic!
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Ingredients
  

4 medium sweet potatoes (about 2 pounds), peeled and cubed

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

1/2 cup milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 cups mini marshmallows

1/2 cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

    Place the cubed sweet potatoes in a large pot of boiling water. Cook for about 15-20 minutes or until tender. Drain well and let cool slightly.

      In a large mixing bowl, mash the sweet potatoes until smooth.

        Add the brown sugar, granulated sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until everything is well combined and creamy.

          Pour the sweet potato mixture into the greased baking dish and smooth the top with a spatula.

            Bake in the preheated oven for 25-30 minutes, or until the casserole is set and slightly golden around the edges.

              Remove the casserole from the oven and sprinkle the mini marshmallows evenly across the top.

                Return the casserole to the oven and bake for an additional 10-15 minutes, until the marshmallows are toasted and golden brown.

                  If using, sprinkle the chopped pecans on top in the last 5 minutes of baking for added crunch and flavor.

                    Allow the casserole to cool for a few minutes before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 servings

                        - Presentation Tips: Serve the casserole in the baking dish and use a large serving spoon for easy serving. Drizzle with a little more melted butter and sprinkle cinnamon on top for an extra touch before serving.