Sweet Potato Casserole with Marshmallows

This Sweet Potato Casserole with Marshmallows is such a festive sight and equally delicious, too! Exceptionally creamy with the right amount of sweetness, topped with toasted mini marshmallows for a heavenly gooey delight. The perfect comfort food that will make all your carb fantasies come true. Aaah! Pure happiness in every bite!

Course Side Dish

Cuisine Southern

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings - 8

Calories 189kcal

Author Imma

Ingredients

3 pounds or 1.3 kg sweet potatoes, washed
¼ cup or 60ml milk
¼ cup or 60ml heavy cream
2 large egg, room temperature
4 tablespoons or 57g unsalted butter
2 tablespoons or 25g brown sugar
½ teaspoon or 1.3g ground cinnamon
¼ teaspoon or 0.65g ground ginger
½ teaspoon or 1.3g nutmeg
1 teaspoon or 5ml vanilla extract
salt, to taste
1 cup or 60g mini marshmallows

Instructions

Preheat the oven to 400℉/204℃.
Wash the sweet potatoes and remove any blemishes or dark spots. Poke each sweet potato several times with a fork. Then wrap them individually with aluminum foil.
Bake at 400°F/204℃ for about 50 – 60 minutes or more or until the sweet potatoes are fork-tender.
Let them cool slightly before removing the skin and scooping out the sweet potatoes. Place them in a large bowl.
Mash the sweet potatoes with a potato masher or a fork until smooth.
Then add milk, heavy cream, eggs, butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt to taste. Mix the mixture until smooth.
Bake for about 25 to 30 minutes or until the top is slightly brown.
Take out the sweet potato casserole from the oven after 25 minutes of baking. Add about a cup of marshmallows on top and broil for about 5 minutes or until the marshmallows turn slightly brown. Start checking after 3 minutes.
Let the sweet potato casserole set for 10-15 minutes before serving.

Notes

You may also boil your sweet potatoes in a deep pot with enough water to cover the surface of the sweet potatoes. Do a fork testing to check if it’s tender.
Use a metal potato masher or a fork to mash the sweet potatoes. You can also use a blender or food processor if you want your sweet potato casserole real smooth.
To fix a runny sweet potato casserole, you can cook it on low heat on a stovetop until the excess liquid evaporates. Then transfer and spread the mixture into the baking dish.
Make Ahead: Cover the baking dish with plastic wrap and store it in the fridge for up to 4 days.
When ready to serve, take out the sweet potato mixture about 30 minutes before baking, then add the toppings and bake as directed.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition