Sweet Potato Casserole With Marshmallows
Get ready to indulge in a classic sweet potato casserole with marshmallows that will steal the show at any gathering. This dish offers a perfect balance of creamy sweet potatoes topped with a fluffy, caramelized marshmallow layer. It’s not just a side dish; it’s a comforting treat that brings warmth and joy to your table, making it a must-try for both holidays and everyday meals.
Ingredients
- 4 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups mini marshmallows
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is 20 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1/8 of the casserole) contains approximately 250 calories, 5g of fat, 45g of carbohydrates, and 2g of protein. This is based on standard ingredient brands and may vary slightly.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Peel and cube the sweet potatoes, then boil them until tender.
- Drain and mash the sweet potatoes in a large bowl.
- Add melted butter, brown sugar, milk, vanilla, cinnamon, and nutmeg to the bowl.
- Mix until smooth and creamy.
- Transfer the mixture into a greased baking dish.
- Spread mini marshmallows evenly over the top.
- Bake in the preheated oven for 30 minutes or until the marshmallows are golden brown.
- Let it cool slightly before serving.
- Enjoy your delicious sweet potato casserole with marshmallows!
Alternative Ingredients
You can substitute brown sugar with maple syrup for a different flavor. Coconut milk can replace regular milk for a dairy-free option. Additionally, consider using pecans for added crunch instead of marshmallows.
Serving and Pairings
This sweet potato casserole pairs beautifully with roasted turkey, ham, or as a side dish to any holiday meal. It can also be enjoyed alongside a fresh salad for a delightful contrast.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. This casserole can be frozen for up to 2 months; thaw before reheating.
Cooking Mistakes
- Using raw sweet potatoes instead of cooked can lead to a tough texture.
- Overmixing the sweet potato mixture can make it gummy.
- Not greasing the baking dish may cause sticking.
- Underbaking the marshmallows can result in them not browning properly.
- Forgetting to let it cool slightly can lead to messy servings.
Helpful Tips
- Use fresh sweet potatoes for the best flavor.
- Experiment with different spices like ginger for a unique twist.
- Layer mini marshmallows halfway through baking for a gooey texture.
- Consider adding crushed graham crackers for extra crunch.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the sweet potato mixture ahead of time and store it in the refrigerator. Add marshmallows just before baking.
What can I use instead of marshmallows?
You can use a mixture of crushed graham crackers and chopped pecans for a crunchy topping.
Is this dish gluten-free?
Yes, all the ingredients used in this recipe are gluten-free, making it safe for those with gluten intolerance.
How do I know when the casserole is done?
The casserole is done when the marshmallows are golden brown and the edges are bubbly.
Can I freeze sweet potato casserole?
Yes, you can freeze it. Just ensure it’s cooled completely before transferring to a freezer-safe container.
Conclusion
This sweet potato casserole with marshmallows is a delightful addition to any meal, combining sweetness and comfort in every bite. Perfect for holidays or family dinners, it’s a dish that will surely impress your guests and create lasting memories around the table.
Sweet Potato Casserole With Marshmallows
Ingredients
- 4 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and cube the sweet potatoes, then boil until tender.
- Drain and mash the sweet potatoes in a large bowl.
- Add melted butter, brown sugar, milk, vanilla, cinnamon, and nutmeg to the bowl.
- Mix until smooth and creamy.
- Transfer the mixture into a greased baking dish.
- Spread mini marshmallows evenly over the top.
- Bake in the preheated oven for 30 minutes or until marshmallows are golden brown.
- Let it cool slightly before serving.
- Enjoy your delicious sweet potato casserole!
