This Homemade Sweet Potato Casserole Topped With Toasted Marshmallows is not only bursting with flavor but also a perfect combination of creamy and crunchy textures that will have your taste buds dancing with joy.
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Why I Love This Recipe
I love this Homemade Sweet Potato Casserole because it turns basic ingredients into something extraordinary.
It’s budget-friendly, family-approved, and the perfect blend of creamy sweet potatoes and toasted marshmallow topping.
Whether it’s a holiday feast or a weeknight dinner, this dish brings joy to every table.
Give it a try, and you’ll see why it’s a beloved favorite in my kitchen and sure to be in yours too.
Why You’ll Love This Recipe
• Budget-Friendly: This recipe is wallet-friendly, using common ingredients you probably have.
• Kid-Friendly: Even picky eaters love it; it’s a family favorite.
• Great for Gatherings: Perfect for any occasion, impress your guests effortlessly.
• Flexible: Customize sweetness and spice to your liking.
Helpful Kitchen Tools
• 4 large sweet potatoes (about 3 pounds): Sweet potatoes bring natural sweetness and creaminess.
• 1/2 cup unsalted butter (1 stick): Adds rich, buttery flavor.
• 1/2 cup brown sugar: Provides deep, caramel-like sweetness.
• 2 large eggs: Helps bind the casserole together.
• 1/2 cup milk: Adds creaminess without making it heavy.
• 1 teaspoon vanilla extract: Enhances overall flavor.
• 1/2 teaspoon salt: Balances sweetness and enhances other flavors.
• 2 cups mini marshmallows: For that gooey, toasted topping we all love.
Making Of Sweet Potato Casserole
STEP 1: Let’s get that oven nice and cozy. Preheat your oven to 350°F (175°C).
STEP 2: Grab your trusty potato peeler and get rid of their skins. Then, chop them into chunks. Think bite-sized – the smaller, the quicker they cook. Toss these lovely pieces into a large pot.
STEP 3: Fill your pot with water until it’s covering those sweet potato chunks. Add a pinch of salt to the water; it’s like seasoning right from the start. Now, let’s get those sweet potatoes boiling. It’ll take about 15-20 minutes; you’ll know they’re ready when you can easily stick a fork through ’em.
STEP 4: Drain those now tender sweet potatoes and gently place them back in the pot. Now, grab your potato masher or your electric mixer if you’re feeling fancy. Mash away until those sweet potatoes are smooth and creamy, like a cozy blanket of deliciousness.
STEP 5: Add in the unsalted butter, brown sugar, eggs, milk, vanilla extract, and a touch of salt to your mashed sweet potatoes. Now, let’s mix it all together. Keep mixing until everything is beautifully combined, and you have a silky-smooth sweet potato mixture.
STEP 6: Don’t forget to show some love to your baking dish – a quick grease to prevent any sticking. Now, take that luscious sweet potato mixture and gently spread it evenly in the baking dish.
STEP 7: Here comes the fun part – marshmallow magic! Sprinkle those mini marshmallows over the top of the sweet potato mixture, like a fluffy cloud blanket. Make sure they’re evenly spread, so every bite gets a taste of that sweet, crispy topping.
STEP 8: Slide your baking dish into the preheated oven. It’ll take about 25-30 minutes. Keep an eye on it; we want those marshmallows to turn a beautiful golden brown.
STEP 9: Now, as the sweet aroma fills your kitchen, take out that casserole and let it cool for just a few minutes. Then, it’s time to serve it up, all warm and inviting. It’s like sharing a piece of your heart on a plate.
Tips and Techniques
• Boil them until they’re just fork-tender to avoid a watery casserole.
• Adjust brown sugar to your taste or try maple syrup or honey for different flavors.
• For a smoother casserole, use an electric mixer; for a chunkier one, use a potato masher.
• Spread marshmallows evenly for that perfect toasted topping.
• Assemble without toasting marshmallows, refrigerate, and bake just before serving for make-ahead convenience.
• Drain and mash them if using canned sweet potatoes as a shortcut.
This recipe yields about 8 generous servings, making it perfect for a family dinner or a gathering. Each serving is a hearty and satisfying portion that will leave everyone content and happy.
• Pair with roast chicken, turkey, or ham for a complete meal.
• Perfect side dish for Thanksgiving or Christmas feasts.
• Enjoy a comforting dinner with a green salad.
• Serve alongside grilled veggies for a balanced plate.
• Add a pinch of cinnamon or nutmeg to the sweet potato mixture for a warm, comforting flavor.
• Sprinkle chopped pecans on top with the marshmallows for added crunch.
• Use plant-based butter, milk, and egg substitutes for a vegetarian or vegan version.
• Drizzle some maple syrup on top before baking for extra sweetness and flavor.
• Skip the marshmallows and add grated cheese for a savory twist on this casserole.
Store any leftover sweet potato casserole in an airtight container in the refrigerator for up to 3-4 days. When reheating, use the oven at 350°F (175°C) for a few minutes to regain that delightful crispiness. Enjoy it fresh and flavorful each time!
Q. Can I make this casserole ahead of time?
Yes, you can prepare the sweet potato filling and assemble the casserole (without toasting the marshmallows) a day in advance. Refrigerate it and bake just before serving.
Q. Can I use canned sweet potatoes for this recipe?
Fresh sweet potatoes are best, but canned ones work. Be sure to drain and mash them before adding other ingredients.
Q. How do I achieve the perfect marshmallow topping?
Watch it closely in the oven; you want golden marshmallows, not burnt ones. You can briefly broil them if needed.
Q. Can I make this casserole vegetarian or vegan?
Absolutely! Use plant-based butter, milk, and egg substitutes for a vegetarian or vegan-friendly version.
For the Sweet Potato Filling:
- 4 large sweet potatoes about 3 pounds
- 1/2 cup unsalted butter 1 stick
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Marshmallow Topping:
- 2 cups mini marshmallows
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes into chunks. Place them in a large pot.
- Fill the pot with water until it covers the sweet potatoes. Add a pinch of salt to the water.
- Boil the sweet potatoes until they are fork-tender, about 15-20 minutes.
- Drain the sweet potatoes and return them to the pot. Mash them until smooth and creamy using a potato masher or an electric mixer.
- Add the butter, brown sugar, eggs, milk, vanilla extract, and salt to the mashed sweet potatoes. Mix everything until well combined, creating a silky-smooth sweet potato mixture.
- Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly in it.
- Sprinkle the mini marshmallows over the top of the sweet potato mixture, ensuring even coverage.
- Place the dish in the preheated oven and bake for about 25-30 minutes or until the marshmallows turn golden brown and toasted.
- Remove from the oven, let it cool for a few minutes, and serve warm.
- Cook sweet potatoes until fork-tender to avoid a watery casserole.
- Adjust sweetness to taste with sugar or alternative sweeteners.
- Use an electric mixer for smoothness or a potato masher for texture.
- Spread marshmallows evenly for the perfect toasted topping.