Sweet Potato Casserole with Marshmallows
Ready to Eat?
Alright, gather ‘round, friends! Sweet Potato Casserole with Marshmallows is about to become your new favorite dish, whether you’re planning a holiday feast or just want to indulge in some serious comfort food while binge-watching your favorite show. Seriously, this isn’t just another boring veggie side; it’s like dessert disguised as a worthy sidekick! Grab your apron (or don’t, no one’s judging here), and let’s dive into this sweet, sweet world of deliciousness.
Why This Dish Slaps
Listen up! Sweet Potato Casserole with Marshmallows has been winning hearts long before social media was a thing. Why? Because it’s a harmonious blend of sweet, creamy, and textural contrasts that make it a true culinary miracle. Imagine biting into a rich, buttery sweet potato base topped with golden, gooey marshmallows—like the cutest little toast topping you could imagine! This dish doesn’t just slap—it gives you a full-on high five from your grandma.
Plus, if you’ve ever accidentally turned a bland veggie side into a sad, flavorless affair (we’ve all been there!), you’re in for a treat. This casserole is fool-proof and practically begs for your kitchen love, making it the ultimate crowd-pleaser. Let’s just say—if you bring this to the potluck, prepare for the compliments to roll in like you’re the superstar chef of the night!
Grab These Ingredients
Before we get cooking, let’s make sure you’ve got all your goodies lined up. Here’s what you’ll need for your Sweet Potato Casserole with Marshmallows masterpiece:
- 4-5 medium sweet potatoes (about 3 pounds), peeled and chopped – The star of the show, don’t skimp!
- ½ cup unsalted butter, melted – Good old butter, making everything better since forever.
- ½ cup granulated sugar (or brown sugar for a richer flavor) – Sweetness overload? Bring it on!
- ½ cup whole milk (or plant-based milk for a vegan version) – The smoother, the better.
- 2 large eggs, lightly beaten – Binding it all together, like a trusty sidekick.
- 1 teaspoon vanilla extract – Because vanilla makes everything fancy.
- ½ teaspoon ground cinnamon – The warm hug of spices, AMIRIGHT?
- ¼ teaspoon nutmeg – Just a pinch of holiday cheer.
- ¼ teaspoon salt – Like a sprinkle of magic, for balance.
- 1 ½ cups mini marshmallows – The pièce de résistance, obviously!
You ready? Let’s cook like we mean it!
Cook It Like a Pro
Okay, here’s where the magic happens! Follow these step-by-step vibes, and you’ll have a scrumptious casserole in no time:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil the sweet potatoes in a large pot of salted water until tender (about 15–20 minutes). Drain and mash them in a large bowl. It’s like a mini workout—who needs a gym?
- Mix in mashed sweet potatoes with the melted butter, sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth and creamy. Go wild; get in there with those arms!
- Transfer the mixture to the prepared baking dish, spreading it evenly. This is where it starts to look fancy.
- Top with marshmallows, arranging them in a single layer. Go ahead; be artistic with it!
- Bake for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through. You’ll want to set a timer because, trust me, you don’t want scorched marshmallows.
- Serve warm and enjoy! Get those spoons ready; this dish is about to disappear!
Common Mistakes to Avoid
Now, listen closely because I’m about to drop some wisdom bombs.
- Skimping on seasoning? Enjoy your cardboard dinner. Seriously, sweet potatoes love a little salt and spice!
- Rushing the mash? No one likes lumpy potatoes—so take your time blending it to creamy perfection.
- Overlooking the marshmallow layer? If you think a single layer is enough, think again. You want a topping that makes people swoon, not just a polite pat.
Avoid these pitfalls, and you’re golden—literally!
Alternatives & Substitutions
Feeling adventurous? Here’s how to tweak this casserole to fit your vibe:
- No sweet potatoes? Use butternut squash for a similar flavor profile.
- Dairy-free? Almond or oat milk are lifesavers.
- Want a crunch? Toss in some chopped pecans or walnuts on top before baking—hello, texture!
- Not a fan of marshmallows? Use a crumbly topping made of brown sugar, butter, and flour for a different flair.
Customizing isn’t just allowed; it’s encouraged!
FAQ
Got questions, darling? I got answers!
- Can I use oil instead of butter? Sure, but why downgrade? Butter is life!
- Can I prep this early? Totally! You overachiever! Assemble it a day ahead and pop it in before serving.
- Will leftovers keep? If you’re lucky enough to have any left, you bet they will. Just cover and store in the fridge—easy peasy.
- Can I freeze this casserole? Yup, wrap it up tightly! Just remember to bake it from frozen. It’ll need double the time.
- What’s the best way to reheat? Oven is best! Microwaving can make it a little sad and soggy.
Final Thoughts
And there you have it—your soon-to-be favorite Sweet Potato Casserole with Marshmallows! Seriously, you just cooked something stellar. Next time you whip this up, don’t forget to send some love to whoever inspired you in the kitchen (even if it was just Emeril on TV on a lazy Sunday). This casserole is comfort food gold—share it, savor it, and maybe even reminisce about the memories it brings up (like that one Thanksgiving where you burned the turkey—oops!). Happy cooking, my friend! 🎉
Sweet Potato Casserole with Marshmallows
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil the sweet potatoes in a large pot of salted water until tender (about 15–20 minutes). Drain and mash them in a large bowl.
- Mix in the mashed sweet potatoes with the melted butter, sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth and creamy.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Top with marshmallows, arranging them in a single layer.
- Bake for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
- Serve warm and enjoy!