Description
This cozy holiday classic takes humble sweet potatoes and transforms them into the star of your table. Creamy, lightly spiced, and crowned with a gooey, golden marshmallow topping, it’s a dish that tastes like a warm hug. Every bite brings nostalgia, comfort, and celebration—no holiday table feels complete without it.
Ingredients
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4 large sweet potatoes (about 3 lbs), peeled & cubed
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½ cup unsalted butter, melted
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½ cup packed brown sugar
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¼ cup milk (whole or 2%)
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2 large eggs, whisked
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1 tsp vanilla extract
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½ tsp cinnamon
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¼ tsp nutmeg
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Pinch of salt
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3 cups mini marshmallows
Instructions
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Prep: Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
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Cook potatoes: Boil sweet potatoes in salted water until fork-tender (≈15 min). Drain very well.
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Mash & mix: Mash potatoes smooth. Mix in butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Use a hand mixer for extra lightness.
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Assemble: Spread mixture evenly in the baking dish. Top with marshmallows in a full, even layer.
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Bake: 20–25 min, until marshmallows are golden and filling is bubbly.
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Rest: Cool 5 min before serving for neater scoops.
Notes
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Drain potatoes very well—extra water = runny casserole.
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Bake in the middle of the oven to avoid burning marshmallows.
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For nutty crunch, swap marshmallows for a pecan praline topping.
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Make ahead: Prep filling up to 2 days in advance; add marshmallows before baking.
Nutrition
- Calories: 280 cal Per Serving
- Sugar: 30g
- Fat: 9g
- Saturated Fat: 5.5g
- Carbohydrates: 48g