Sweet Potato Casserole
320kcal
Ingredients
Sweet Potato Base
- 4 cups mashed sweet potatoes Vitamin-rich base (beta-carotene) with creamy texture.
- 1/2 cup brown sugar Adds warm molasses sweetness and moisture.
- 1/4 cup milk Helps create a silky, scoopable consistency.
- 1/4 cup melted butter Adds richness and a golden finish.
- 1 teaspoon vanilla extract Enhances sweetness and rounds flavors.
- 2 large eggs Bind the mixture and give a slightly custardy structure.
- 1/2 teaspoon salt Balances sweetness and lifts flavors.
Topping
- 2 cups mini marshmallows Provide a nostalgic, toasted topping with soft chew.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, eggs, and salt.
- Mix until the ingredients are well combined and the mixture is smooth and slightly glossy.
- Grease a 9x13-inch baking dish (or similar) and pour the sweet potato mixture into the dish. Smooth the top with a spatula.
Baking
- Bake the casserole for 25 minutes, uncovered, until it is set around the edges.
- Remove the casserole from the oven and evenly spread mini marshmallows across the surface.
- Return to the oven and bake an additional 10–15 minutes, or until the marshmallows are toasted and golden. Watch closely — marshmallows can brown quickly.
- Let the casserole sit for a few minutes before serving warm as a side dish.
Nutrition
Serving1gCalories320kcalCarbohydrates45gProtein4gFat14gSaturated Fat8gSodium200mgFiber5gSugar18g
Notes
For a different topping, substitute with streusel or toasted meringue. This casserole can be made ahead and refrigerated without marshmallows. To reduce sugar, lower the brown sugar and add cinnamon and nutmeg.