Imagine a side dish so irresistibly creamy, so delightfully sweet, that it transforms an ordinary Sunday dinner into a culinary celebration. Our Sweet Potato Sunday Casserole is not just a recipe—it's a magical blend of comfort, tradition, and pure deliciousness that will have everyone at your table asking for seconds. With its golden marshmallow topping and rich, spiced sweet potato base, this dish is about to become your new family favorite that promises to steal the show at any meal.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 medium sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly wash and scrub the sweet potatoes to remove any dirt.
- Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until they are completely soft and can be easily pierced with a knife.
- Remove the sweet potatoes from the oven and let them cool for 10-15 minutes until they are comfortable to handle. Reduce oven temperature to 350°F (175°C).
- Cut the sweet potatoes in half and scoop out the soft flesh into a large mixing bowl. Discard the potato skins.
- Mash the sweet potato flesh with a potato masher or electric mixer until smooth and free of lumps.
- Add melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix thoroughly until all ingredients are well combined and the mixture is creamy.
- Grease a 9x13 inch baking dish with butter or cooking spray. Pour the sweet potato mixture into the prepared dish, spreading it evenly with a spatula.
- Sprinkle the mini marshmallows evenly across the top of the sweet potato mixture.
- Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and puffy.
- Remove from the oven and let the casserole cool for 10 minutes before serving. The casserole will be hot, so allow it to rest to set and cool slightly.
- Serve warm as a delightful side dish, perfect for Sunday dinners or holiday gatherings.
Tips
- Choose the right sweet potatoes: Look for firm, smooth-skinned potatoes without bruises or soft spots.
- Roast, don't boil: Roasting concentrates the natural sweetness and creates a deeper flavor profile.
- Let potatoes cool slightly before mixing to prevent scrambling the eggs.
- Use room temperature ingredients for smoother mixing.
- Don't overmix the sweet potato base to keep the texture light and fluffy.
- Watch marshmallows carefully in the final baking stage to prevent burning.
- For extra crunch, consider adding a pecan streusel layer beneath the marshmallows.
- This casserole can be prepared a day ahead and refrigerated before the final baking.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
