Sweet Potato Casserole with Marshmallows
This easy Sweet Potato Casserole with Marshmallows is the perfect side dish for any holiday meal. It consists of a mixture of creamy sweet potatoes, sugar, butter, and cinnamon, topped with marshmallows and baked to golden perfection.
Servings: 10 servings
Calories: 260kcal
Equipment
- 8 x 8 casserole dish
Ingredients
- 4 pounds sweet potatoes, cut into 1-inch cubes about 3 large sweet potatoes
- ½ cup brown sugar
- 3 tablespoon butter or margarine
- 1 teaspoon ground cinnamon
- 2 cups mini marshmallows
Instructions
- Place the sweet potatoes in a large pot. Fill the pot with enough water to just cover the potatoes. Bring them to a boil, and cook them over medium heat until they are tender when pierced with a fork, about 15 minutes. Drain well.
- Place the potatoes back into the pot. Use a potato masher or an immersion blender to mash them up.
- Preheat the oven to 350 degrees F.
- Add the butter to the sweet potatoes and mash it up with the potatoes.
- Next, add the brown sugar and cinnamon to the pot. Continue to mash it or mix it up until well combined.
- Spoon the sweet potato mixture into a greased 8 x 8 casserole dish.
- Sprinkle mini marshmallows on top of the sweet potato mixture.
- Bake the sweet potato casserole, uncovered, for 18-20 minutes, until hot and bubbly and the marshmallows are golden brown.
Notes
- Do not overcook the sweet potatoes. You want them to be fork-tender.
- Let the potatoes drain in a colander to remove as much water as possible.
- To achieve a crispy golden top, place the casserole under the broiler for a minute or two before serving.
- Let the casserole cool for a few minutes before serving so you don’t burn yourself.
Nutrition
Calories: 260kcal | Carbohydrates: 56g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 138mg | Potassium: 628mg | Fiber: 6g | Sugar: 24g | Vitamin A: 25846IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg
