Are you ready to transform a simple sweet potato into a mouthwatering masterpiece that will have everyone at your dinner table begging for seconds? This Easy Sweet Potato Casserole is not just a side dish – it's a culinary experience that combines the rich, creamy sweetness of perfectly roasted sweet potatoes with a golden, marshmallow-topped finish that screams pure indulgence. Whether you're planning a holiday feast or just craving a comforting meal, this recipe is about to become your new go-to crowd-pleaser!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly wash the sweet potatoes and pat them dry with a clean kitchen towel.
- Pierce the sweet potatoes several times with a fork. Place them on a baking sheet lined with parchment paper or aluminum foil to catch any drippings.
- Bake the sweet potatoes for 45-50 minutes or until they are completely soft when pierced with a fork. The skin should be slightly crispy and the inside tender.
- Remove the sweet potatoes from the oven and let them cool for 10-15 minutes until they are comfortable to handle.
- Cut the sweet potatoes in half and scoop the soft flesh into a large mixing bowl. Discard the skin.
- Mash the sweet potato flesh with a potato masher or electric mixer until smooth and free of large lumps.
- Add brown sugar, melted butter, milk, eggs, and vanilla extract to the mashed sweet potatoes. Mix thoroughly until all ingredients are well combined.
- Grease a 9x13 inch baking dish with butter or cooking spray. Transfer the sweet potato mixture into the prepared dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes until the edges are slightly bubbling.
- Remove the casserole from the oven and sprinkle mini marshmallows evenly across the top.
- Return to the oven and broil for 2-3 minutes, watching carefully to prevent burning. The marshmallows should be golden brown and puffy.
- Remove from the oven and let the casserole cool for 5-10 minutes before serving. This allows the casserole to set and makes it easier to portion.
Tips
- Choose the Right Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes without any soft spots or bruises for the best flavor and texture.
- Don't Rush the Roasting: Take your time when baking the sweet potatoes. The longer, slower roast helps develop deeper, caramelized flavors.
- Mashing Matters: For the smoothest texture, use an electric mixer or rigorously mash by hand, ensuring no large lumps remain.
- Watch the Broiler Like a Hawk: When topping with marshmallows, keep a close eye to prevent burning. Those golden-brown peaks can turn black in seconds!
- Let It Rest: Allow the casserole to cool for a few minutes after baking. This helps it set and makes serving much easier.
- Make-Ahead Magic: You can prepare this casserole a day in advance and reheat it, making it perfect for busy holiday cooking.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 75mg
