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Creamy Sweet Potato Casserole with Toasted Marshmallows

creamy sweet potato casserole - featured image
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A nostalgic and comforting holiday side dish featuring creamy mashed sweet potatoes topped with toasted mini marshmallows, perfect for family gatherings and festive meals.

Ingredients

Scale
  • 4 large sweet potatoes (about 3 pounds / 1.4 kg), peeled and cubed
  • 6 tablespoons unsalted butter, softened
  • ½ cup packed brown sugar
  • ½ cup heavy cream (120 ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 2 cups mini marshmallows (about 140 grams)
  • Optional: pinch of ground nutmeg
  • Optional: ½ cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Place peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15-20 minutes. Test by poking with a fork.
  3. Drain the sweet potatoes well and return them to the pot or a large mixing bowl. Mash until smooth using a potato ricer or masher.
  4. Stir in the softened unsalted butter and brown sugar while the potatoes are still warm.
  5. In a separate bowl, whisk the eggs lightly. Add heavy cream, vanilla extract, cinnamon, salt, and nutmeg if using. Pour this mixture into the sweet potatoes and stir until fully combined.
  6. Pour the casserole batter into the prepared baking dish and smooth the top with a spatula.
  7. Bake uncovered for 30-35 minutes, until the edges start to set but the center is still slightly jiggly.
  8. Remove the casserole from the oven and evenly sprinkle the mini marshmallows over the top.
  9. Increase oven temperature to broil. Broil the casserole for 2-4 minutes, watching closely, until marshmallows are puffed and golden brown.
  10. Let the casserole rest for 5-10 minutes before serving.

Notes

Use a potato ricer for the smoothest texture. Watch marshmallows closely when broiling to avoid burning. For dairy-free, substitute heavy cream with coconut or almond milk and butter with coconut oil. Eggs can be replaced with flaxseed meal or commercial egg replacer for vegan version. Leftovers can be refrigerated for up to 3 days and reheated in oven or microwave.

Nutrition

Keywords: sweet potato casserole, holiday recipe, toasted marshmallows, Thanksgiving side dish, creamy sweet potatoes, easy casserole

Find it online: https://jodierecipes.com/creamy-sweet-potato-casserole-with-toasted-marshmallows-easy-holiday-recipe/