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Sweet Potato Casserole with Marshmallows
Every time I whip up my Sweet Potato Casserole with Marshmallows, it brings back warm memories of holiday dinners overflowing with laughter and delicious food. I remember the first time I made it — my kitchen was transformed into a whirlpool of sweet aromas, with marshmallows dancing across the surface of the casserole, just waiting to be devoured. There’s something about the sweet, creamy texture of the casserole paired with that toasted marshmallow goodness that tugs at my heartstrings. This dish is a staple during Thanksgiving at our family gatherings, and honestly, it’s one of those recipes that can turn even non-sweet potato lovers into enthusiastic fans!
What I love most about this casserole is not just the taste, but the fond memories attached to it. Picture this: family is gathered around the dining table, laughter fills the air while the light from the candles flickers. And there it is—the centerpiece of the meal—my sweet potato casserole gleaming with golden marshmallows. It sparks joy and always leads to playful debates over who gets the first scoop—my dad claiming it’s “his dish,” while I remind him I’m the one who makes it! Trust me, this recipe will do the same for you!
What’s in Sweet Potato Casserole with Marshmallows?
- 4 large sweet potatoes (about 1.5 kg) – The star of this dish! Don’t skimp on the sweet potatoes; they add that delicious creaminess we crave.
- 1/2 cup sugar – This is where the magic happens! It sweetens the deal and gives it that dessert-like quality.
- 1/2 cup milk – For creaminess and a nice smooth texture. I’ve found that whole milk works wonders, but feel free to use plant-based milk if you prefer!
- 2 large eggs – These bind everything together and give the casserole its sturdy structure.
- 1 tsp vanilla extract – It adds a beautiful depth of flavor. I’m a fan of using pure vanilla extract because, well, treat yourself, right?
- 1/2 tsp cinnamon – A warm spice that enhances the sweetness of the potatoes and makes your kitchen smell divine.
- 1/4 tsp nutmeg – Just a pinch will do for that earthy flavor boost!
- 1/4 cup unsalted butter, melted – Adds richness and makes everything even more decadent!
- 1 cup pecans, chopped (optional) – They add a delightful crunch. But if you’re not a fan, feel free to leave them out!
- 2 cups mini marshmallows – The crowning glory! These babies add sweetness and that irresistible toasted marshmallow top.
Is Sweet Potato Casserole with Marshmallows Good for You?
Well, it’s not exactly a health food, but let’s be real—who’s eating casseroles for their health benefits? That said, sweet potatoes are a nutritional powerhouse! They are packed with vitamins A and C, providing immune support and healthy skin benefits. Plus, they have fiber that aids in digestion. Of course, with added sugar and marshmallows, it does lean towards the indulgent side, especially the sugar crash that might follow, so moderation is key.
Just be mindful if you’re serving this to individuals with dietary restrictions. Some folks might want to skip the added sugar, while others may steer clear of marshmallows due to gelatin content. Our sweet potato casserole can still be enjoyed as a flavorful side by adjusting ingredients to fit any dietary needs!
Ingredients List
- 4 large sweet potatoes (about 1.5 kg)
- 1/2 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter, melted
- 1 cup pecans, chopped (optional)
- 2 cups mini marshmallows
How to Make Sweet Potato Casserole with Marshmallows?
- Preheat your oven to 375°F (190°C). Make your kitchen cozy with those lovely aromas of sweet potatoes!
- Peel and cube the sweet potatoes, then toss them in a large pot and cover with water. Boil those babies until tender, about 15-20 minutes!
- Drain the sweet potatoes and transfer them to a mixing bowl. Mash until smooth. Get those muscles working, and don’t be shy—this is your time to shine!
- Add sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and melted butter to the mashed sweet potatoes. Mix it all until you have a beautiful blend of goodness.
- If you’re feeling adventurous, stir in those chopped pecans now!
- Pour the sweet potato mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the mixture is heated through and has set nicely.
- Remove from the oven and top with mini marshmallows. Return it to the oven and bake for an additional 10-15 minutes until those marshmallows are golden brown and deliciously melted!
- Allow to cool for a few minutes before serving—trust me, it’s worth the wait!
Sweet Potato Magic Notes
This casserole is a perfect side dish for holiday feasts, and I promise you’ll want to make it year-round! For a fun twist, mix in crushed graham crackers with the marshmallows before baking. It’s like a little surprise crunch that will wow your guests! Enjoy it as a sweet addition to your Thanksgiving table or a cozy winter dinner. Just be ready to share the recipe (maybe not all your secrets) because everyone will be asking for it!
Now, it’s your turn! Try out this delightful sweet potato casserole and make some memories of your own. I’m eager to hear how it turns out for you; feel free to share your experiences and any fun twists you added!
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