This Homemade Sweet Potato Casserole is a flavorful delight, offering a harmonious blend of creamy and crunchy textures that will delight your taste buds.
Servings: 8
Ingredients
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
Instructions
- 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 9x13-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.
Notes
- 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.