Introduction
Sweet Potato Casserole with Marshmallows is the coziest comfort food for your taste buds this season! Think fluffy sweet potatoes topped with dreamy marshmallow clouds. This dish is the ultimate crowd-pleaser for your holiday table, perfect for creating cherished memories with family and friends.
Detailed Ingredients with measures
- For the Sweet Potato Base:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/3 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 large eggs
- For the Topping:
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, softened
- 1 cup chopped pecans
- 2 cups mini marshmallows
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 8
Directions
1. Preheat your oven to 350°F (175°C). It’s time to get cozy!
2. Boil those sweet potatoes until they’re fork-tender, about 15-20 minutes. Drain and let them cool slightly.
3. Mash the sweet potatoes in a large bowl. Stir in sugar, milk, melted butter, vanilla, salt, and beat in eggs until smooth and creamy.
4. Spread the sweet potato mixture into a greased baking dish.
5. In a separate bowl, mix brown sugar, flour, and softened butter for the topping until it has a crumbly texture. Stir in those crunchy pecans.
6. Sprinkle the mixture evenly over the sweet potatoes. Then, for the grand finale, arrange mini marshmallows on top!
7. Bake it all in the oven for about 25 minutes. When the marshmallows are golden and fluffy, you’re good to go.
8. Let it cool slightly before serving to ensure everyone gets a perfect bite!
Nutritional Information
Enjoy the sweet combo of carbs and creamy flavors—definitely dessert worthy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). It’s time to get cozy!
Step 2: Boil Sweet Potatoes
Boil the peeled and cubed sweet potatoes until they’re fork-tender, which will take about 15-20 minutes. Drain and let them cool slightly.
Step 3: Mash the Sweet Potatoes
In a large bowl, mash the sweet potatoes. Stir in granulated sugar, milk, melted butter, vanilla extract, salt, and beat in the eggs until the mixture is smooth and creamy.
Step 4: Prepare the Baking Dish
Spread the sweet potato mixture evenly into a greased baking dish.
Step 5: Make the Topping
In a separate bowl, combine the brown sugar, all-purpose flour, and softened butter. Mix until it forms a crumbly texture. Then, stir in the chopped pecans.
Step 6: Add the Topping
Sprinkle the crumbly topping mixture evenly over the sweet potatoes. For the grand finale, arrange the mini marshmallows on top!
Step 7: Bake
Bake in the preheated oven for about 25 minutes. The dish is ready when the marshmallows are golden and fluffy.
Step 8: Cool Before Serving
Allow the casserole to cool slightly before serving, ensuring everyone gets a perfect bite!
Notes
Tip 1: Sweet Potato Selection
Choose sweet potatoes that are firm and blemish-free for the best texture.
Tip 2: Extra Marshmallow Height
If you prefer more marshmallows, feel free to add an extra cup for an even sweeter topping.
Tip 3: Pecan Substitutes
If you don’t have pecans, walnuts or almonds can be used as alternatives in the topping.
Tip 4: Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Cook techniques
Boiling Sweet Potatoes
Start by peeling and cubing your sweet potatoes. Boil them in salted water for about 15-20 minutes until they are fork-tender. Make sure not to overcook them, as they can become mushy.
Mashing for Smoothness
Once boiled, drain the sweet potatoes and let them cool slightly before mashing. Use a potato masher or fork to achieve a smooth and creamy texture, ensuring no lumps remain.
Mixing Ingredients
Combine the mashed sweet potatoes with granulated sugar, milk, melted butter, vanilla extract, salt, and beaten eggs in a large bowl. Stir until everything is well incorporated and silky smooth.
Preparing the Crumb Topping
In a separate bowl, mix the brown sugar, flour, and softened butter until you get a crumbly texture. Fold in the chopped pecans for added crunch and flavor.
Baking for Perfection
Spread the sweet potato mixture into a greased baking dish and sprinkle the crumb topping evenly over it. Top with mini marshmallows, then bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until the marshmallows are golden.
FAQ
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. Just ensure they are well-drained and mash before mixing them with the other ingredients.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving.
Can I make this casserole ahead of time?
Absolutely! You can prepare the sweet potato base and topping separately and assemble them the day before baking. Just store them in the refrigerator until you’re ready to bake.
Is it possible to make this dish gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the topping gluten-free.
What can I substitute for pecans?
If you have nut allergies or preferences, you can substitute pecans with chopped walnuts or omit them entirely for a nut-free version.
Conclusion
Sweet Potato Casserole with Marshmallows is not just a delightful side dish; it’s a comforting and indulgent treat perfect for any holiday gathering. Enjoy the blend of flavors and textures that this crowd-pleaser brings to your table!
