Description
A deliciously creamy and sweet sweet potato marshmallows casserole that combines tender baked sweet potatoes with a rich blend of sugar, butter, milk, and eggs, topped with golden toasted mini marshmallows for a perfect holiday side dish or comforting dessert.
Ingredients
Scale
Main Ingredients
- 2 pounds fresh sweet potatoes
- 6 tablespoons granulated sugar
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1/4 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Instructions
- Preheat and Bake Sweet Potatoes: Preheat the oven to 400°F (204°C) and line a sheet pan with foil. Place the sweet potatoes on the pan and prick them with a fork. Bake for 40-50 minutes, depending on size, until the skins start to collapse and a fork pierces them easily. Remove from the oven.
- Cool and Prepare Mixture: Lower the oven temperature to 350°F (177°C) and allow the sweet potatoes to cool for at least 20 minutes. In a bowl, whisk together sugar, melted butter, milk, vanilla extract, and salt until combined.
- Mash Sweet Potatoes and Mix: Peel the cooled sweet potatoes, add them to the bowl with the sugar mixture, and mash everything together thoroughly. Stir in the eggs until well incorporated.
- First Bake of Casserole: Spread the sweet potato mixture evenly into a small 20-ounce (0.6L) baking dish. Bake for 20 minutes at 350°F (177°C).
- Add Marshmallows and Toast: Remove the baking dish from the oven, scatter the mini marshmallows evenly over the top, and bake for another 5-10 minutes until the marshmallows are toasted and lightly golden brown. Serve immediately for best results.
Notes
- You can prepare the casserole up to step 4 ahead of time. After cooling, cover tightly with plastic wrap and refrigerate for up to 2 days. Reheat in a 350°F oven for 30 minutes before adding marshmallows and toasting them for 5-10 minutes.
- Adding and toasting marshmallows just before serving prevents dissolving and preserves texture and appearance.
- For smaller servings (about 2), halve the ingredients accordingly and use a 0.6L baking dish with the same cooking times.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
