Sweet Potato Casserole with Marshmallows

• 3 cups peeled and diced sweet potatoes
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup miniature marshmallows
• 1/4 cup chopped pecans (optional)
• 1 tablespoon unsalted butter (for topping)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil sweet potatoes in salted water until tender, about 10-12 minutes.
3. 3 Drain and return to the pot. Mash with milk, 1/4 cup butter, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. 4 Transfer mixture to a greased 2-quart baking dish.
5. 5 Evenly sprinkle marshmallows over the top. If using, sprinkle pecans over marshmallows.
6. 6 Dot with 1 tablespoon of butter.
7. 7 Bake for 15-20 minutes, or until marshmallows are golden and bubbly.
8. 8 Let cool for 5 minutes before serving.

Nutrition

Tips

• For a richer flavor, roast the sweet potatoes before boiling.
• Use fresh spices for the best aroma and taste.
• If you prefer a crunchy topping, toast the pecans before adding them.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve alongside roasted turkey and cranberry sauce for a classic Thanksgiving spread.
• Pair with a dollop of whipped cream for extra indulgence.

FAQ