Imagine a side dish so irresistibly creamy, sweet, and comforting that it transforms an ordinary meal into an extraordinary culinary experience. This Glazed Sweet Potato Casserole is not just a recipe; it's a warm hug on a plate that combines the rich, velvety texture of perfectly cooked sweet potatoes with a golden, marshmallow crown that will have everyone at your table begging for seconds. Whether you're preparing a holiday feast or looking for a show-stopping side dish, this recipe promises to elevate your cooking game and create memories around the dinner table.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large sweet potatoes
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup milk
- 2 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 peel the sweet potatoes, then cut them into 1-inch cubes.
- Place the sweet potato cubes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender and easily mashed.
- Drain the sweet potatoes and return them to the pot. Add butter, brown sugar, milk, eggs, vanilla extract, cinnamon, and nutmeg. Mash the mixture thoroughly until smooth and well combined.
- Grease a 9x13 inch baking dish with butter or cooking spray. Transfer the mashed sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula.
- Place the casserole in the preheated oven and bake for 30 minutes, until the edges start to slightly bubble and the top begins to set.
- Remove the casserole from the oven and sprinkle mini marshmallows evenly across the top of the sweet potato mixture.
- Return the casserole to the oven and bake for an additional 10-15 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 marshmallow topping will be hot, so allow it to set slightly.
- Serve warm as a delightful side dish, garnishing with an extra sprinkle of cinnamon if desired.
Tips
- Choose the Right Sweet Potatoes: Select firm, smooth-skinned sweet potatoes without any bruises or soft spots for the best flavor and texture.
- Mashing Technique: For ultra-smooth potatoes, use a potato masher or rigged mixer, avoiding over-mixing to prevent a gluey consistency.
- Spice Balance: Don't be shy with cinnamon and nutmeg, but add gradually to ensure they complement rather than overpower the sweet potato's natural flavor.
- Marshmallow Timing: Add marshmallows in the last 10-15 minutes of baking to prevent burning and achieve that perfect golden-brown top.
- Make-Ahead Tip: You can prepare the sweet potato mixture a day in advance and add marshmallows just before baking to save time on the day of serving.
- Temperature Matters: Let the casserole rest for 10 minutes after baking to allow the marshmallow topping to set and cool slightly, making it easier to serve.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
