why make this recipe
This sweet potato casserole is warm and simple. It tastes like comfort. It is easy to make with few ingredients. Many people like it at holidays and family meals. It brings sweet and soft flavors with a gooey marshmallow top.
introduction
Sweet potato casserole is a baked dish made from mashed sweet potatoes and topped with marshmallows. The dish cooks quickly and looks nice on the table. It is sweet, creamy, and a little spiced. Kids and adults both enjoy it.
how to make Sweet Potato Casserole
You mix mashed sweet potatoes with sugar, milk, butter, eggs, and spices. Pour the mix into a greased baking dish. Bake for 25 minutes. Add mini marshmallows and bake until they are golden. Let it cool a little and serve.
Ingredients :
- 4 cups mashed sweet potatoes
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups mini marshmallows
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg until smooth.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 25 minutes.
- Remove from the oven, sprinkle mini marshmallows on top, and return to the oven for an additional 10-15 minutes until marshmallows are golden and toasted.
- Let cool slightly before serving.
how to serve Sweet Potato Casserole
Serve warm as a side dish. It pairs well with turkey, chicken, or ham. Spoon it onto plates and serve right away so the marshmallows stay soft and a bit toasted. You can add chopped pecans on top for crunch.
how to store Sweet Potato Casserole
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- To reheat, warm in the oven at 325°F (160°C) until hot, about 10–15 minutes.
- You can freeze the casserole (without marshmallows on top). Cool, wrap well, and freeze up to 2 months. Thaw in the fridge before reheating and add fresh marshmallows before baking.
tips to make Sweet Potato Casserole
- Use well-mashed sweet potatoes for a smooth texture.
- Taste and adjust sugar if your potatoes are very sweet.
- If marshmallows brown too fast, cover loosely with foil and finish under the broiler for a short time if needed.
- Grease the dish well to prevent sticking.
- Let the casserole rest a few minutes before serving so it sets.
variation (if any)
- Pecan streusel: mix chopped pecans, brown sugar, flour, and butter and sprinkle on top instead of marshmallows.
- Savory version: skip marshmallows and add herbs, butter, and a light breadcrumb topping.
- Maple orange: add 1–2 tablespoons maple syrup and a teaspoon of orange zest for a bright flavor.
FAQs
Q: Can I use canned sweet potatoes?
A: Yes. Drain them well and mash before using. Adjust sugar to taste.
Q: Can I make this ahead?
A: Yes. Bake the casserole to step 4, cool, cover, and refrigerate. Before serving, add marshmallows and bake until golden.
Q: How do I stop marshmallows from burning?
A: Watch them closely. Bake on a lower rack or cover with foil if they brown too fast. You can also add them near the end and toast briefly under the broiler.
Q: Can I use large marshmallows?
A: You can. Cut large marshmallows into pieces or use fewer of them so the top is not too thick.
Q: Is this recipe gluten-free?
A: Yes. The basic recipe here is gluten-free. If you add a streusel, check ingredients for gluten.
Conclusion
For more classic and tested methods, try this Yummy Sweet Potato Casserole Recipe. If you want ideas for a marshmallow top and clear steps, see Sweet Potato Casserole {with Marshmallows} – Spend With Pennies. For another easy version with tips, check Sweet Potato Casserole – Tastes Better From Scratch.