Go Back
- 4 large sweet potatoes - 1/2 cup brown sugar - 1/4 cup unsalted butter - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup milk - 2 large eggs - 1 teaspoon vanilla extract - 2 cups mini marshmallows - Pecans or walnuts for added crunch - Coconut flakes for extra flavor - Maple syrup for sweetness Each serving has about 250 calories. - Carbs: 40g - Protein: 3g - Fats: 10g To make this dish pop, I always choose fresh, high-quality sweet potatoes. They give the best flavor and texture. The brown sugar adds a nice sweetness, while the butter makes it rich and creamy. Feel free to experiment with optional ingredients. Adding nuts gives a great crunch. Coconut flakes add a tropical twist. Maple syrup can boost the sweetness if you like it sweeter. For those watching their calories, you can adjust the sugar or butter. Sweet potatoes are already sweet, so you may not need all the added sugar. This sweet potato casserole is not just tasty but also packed with nutrients. Sweet potatoes are high in fiber and vitamins. It's a dish that can please everyone at the table. For the full recipe, check out the Heavenly Sweet Potato Delight. - Preheat the oven to 350°F (175°C). - Peel and cube the sweet potatoes for boiling. - Boil the sweet potatoes until fork-tender, about 15-20 minutes. - Drain and let them cool slightly. - In a large bowl, mash the sweet potatoes until smooth. - Add brown sugar, melted butter, cinnamon, nutmeg, salt, milk, beaten eggs, and vanilla extract. - Mix until everything is well combined and creamy. - Pour the sweet potato mixture into a greased 9x13 inch baking dish. - Spread it evenly in the dish. - Bake for 25 minutes in the preheated oven. - Remove from the oven and sprinkle mini marshmallows on top. - Return to the oven for an additional 10-15 minutes. - Bake until the marshmallows are golden and bubbly. - Allow to cool for a few minutes before serving warm. For the complete recipe, check out the Full Recipe section. To get the best texture, start with fresh sweet potatoes. Use large ones, as they cook evenly. Boil them until tender but not mushy. This way, your casserole won’t be watery. After mashing, mix in the ingredients gently. Overmixing can make it gluey, so be careful. Using fresh ingredients is key. Fresh sweet potatoes have a sweeter taste. Also, fresh spices pack more flavor. Don’t skip the vanilla extract; it adds a nice depth. One big mistake is overmixing the ingredients. This can ruin the texture and make it dense. Mix just until combined for a lighter dish. Another common error is skipping the cooling time. Letting it cool a bit helps the flavors blend better. It also makes serving easier. To boost the flavor, add spices like ginger or allspice. These can give your casserole a warm, cozy taste. Experimenting with sweeteners is fun too. You can swap brown sugar for maple syrup or honey. These add unique flavors and sweetness. {{image_2}} You can make sweet potato casserole healthier. Start by reducing sugar and fat. Use less brown sugar to cut calories. Swap unsalted butter for coconut oil or applesauce. This change keeps it moist and tasty. Next, try using non-dairy milk options. Almond or oat milk works well. These swaps still give you great flavor without extra fat. Want to spice things up? Adding spices like ginger or cloves adds warmth. These spices make the dish unique and fun. You can also incorporate fruits like apple or pear. Diced apples bring a sweet crunch. Pears add a soft texture and extra flavor. Mixing these in transforms your casserole into a new dish. Sweet potato casserole pairs great with many main dishes. Serve it alongside roasted turkey or ham for a classic meal. It also goes well with chicken or pork. Try it with complementary sides like green beans or cranberry sauce. These side dishes balance the sweetness of the casserole. If you want to impress, serve it on special occasions. It always brings smiles and warmth to the table. For the full recipe, check the earlier section. To store leftovers, let the casserole cool. Then, cover it with plastic wrap or foil. You can also place it in an airtight container. It’s best to eat it within three to four days. This keeps the flavors fresh and tasty. You can freeze Sweet Potato Casserole for up to two months. First, let it cool completely. Then, wrap it tightly with plastic wrap and foil. To reheat, thaw it in the fridge overnight. Then, warm it in the oven at 350°F (175°C) until hot. This method helps maintain the soft texture. In the fridge, the casserole lasts around three to four days. If you see any mold or smell something off, it’s time to toss it. Always check for signs of spoilage to stay safe. Keeping it stored properly ensures you enjoy every delicious bite. Yes, you can make this casserole ahead of time. Prepare the sweet potato mixture and store it in the fridge for up to two days. On the day you plan to serve it, just add the marshmallows and bake. This keeps the flavors fresh and makes cooking easier. To make this dish gluten-free, simply ensure your ingredients are gluten-free. The sweet potatoes, sugar, butter, eggs, and marshmallows are naturally gluten-free. Always check labels for any hidden gluten in pre-packaged items. If you want to skip marshmallows, consider using chopped pecans or walnuts for a crunchy topping. Alternatively, you can use a sweet potato crumble made from oats and brown sugar. This adds texture and flavor. Yes, you can make a vegan version. Replace eggs with flax eggs and use almond or coconut milk instead of regular milk. For the butter, use coconut oil or a vegan butter substitute. Look for vegan marshmallows to keep the topping. To avoid burning the marshmallows, add them halfway through baking. Bake the casserole without the marshmallows for 25 minutes, then add them and bake for another 10-15 minutes. This ensures they get golden without burning. Serve this casserole warm, right from the oven. It pairs well with roasted meats, like turkey or ham. You can also serve it as a sweet side for a holiday meal. Enjoy it with family and friends for a cozy gathering. For the full recipe, check the previous section! Sweet potato casserole is a delightful dish with sweet and creamy flavors. You need simple ingredients like sweet potatoes, sugar, and butter. Following the step-by-step instructions helps ensure great results. Remember to avoid common mistakes like overmixing. You can also customize with nuts or fruits for fun variations. Lastly, proper storage makes leftovers last longer. Enjoy your perfect sweet potato casserole at every meal!

Sweet Potato Casserole with Marshmallows

Delight your family with this Heavenly Sweet Potato Delight! This easy and scrumptious recipe features creamy sweet potatoes mixed with warm spices and topped with gooey marshmallows. Perfect for any occasion, it’s a flavorful dish everyone will love. You can whip it up in just 55 minutes!Sweet potatoes have never tasted this good!
Print Recipe Pin Recipe

Ingredients
  

4 large sweet potatoes, peeled and cubed

1/2 cup brown sugar

1/4 cup unsalted butter, melted

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup milk

2 large eggs, beaten

1 teaspoon vanilla extract

2 cups mini marshmallows

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large pot, fill with water and add the cubed sweet potatoes. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

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

        Add in the brown sugar, melted butter, cinnamon, nutmeg, salt, milk, beaten eggs, and vanilla extract. Mix until well combined and creamy.

          Pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading it evenly.

            Bake in the preheated oven for 25 minutes.

              After 25 minutes, remove from the oven and evenly sprinkle the mini marshmallows on top.

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

                  Allow to cool for a few minutes before serving warm.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8