Sweet Potato Casserole with Marshmallows
Traditional Sweet Potato Casserole topped with marshmallows is a staple on any holiday dinner table. There are only six ingredients in this easy and classic side dish.
Servings 10 servings
Ingredients
- 3 lbs sweet potatoes peeled & cubed
- ¾ cup brown sugar
- ¼ cup butter at room temp
- 1 ½ t. salt
- 1 t. vanilla extract
- 2 cups mini marshmallows approximately
Instructions
- Preheat oven to 375 degrees and spray a 9x13 baking dish with non-stick spray. Set aside.
- In a large pot of water, boil cubed potatoes for 15 mins or until tender. Drain and let cool slightly.3 lbs sweet potatoes
- To a large bowl, add the cooked potatoes, sugar, butter, salt, and vanilla.3/4 cup brown sugar, 1/4 cup butter, 1 1/2 t. salt, 1 t. vanilla extract
- Mash with a potato masher until desired consistency.
- Spread the mashed potatoes evenly into the prepared baking dish.
- Sprinkle mini marshmallows evenly over the top.2 cups mini marshmallows
- Bake for 25 minutes or until golden. Serve & enjoy!
Notes
- I usually boil the potatoes but you can roast, bake, or pressure cook them.
- Mash the potatoes to your desired consistency - leave them chunky or mash them smooth.
- Some marshmallows will melt, but keep an eye on them so they get your desired level of toastiness.
- Optional: add 1/2 cup chopped pecans - 1/4 cup stirred into the potatoes & 1/4 cup sprinkled on top with the marshmallows.
Nutrition
Serving: 1g | Calories: 254kcal | Carbohydrates: 51g | Protein: 2.2g | Fat: 4.8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 398mg | Potassium: 1127mg | Fiber: 4g | Sugar: 12.5g | Calcium: 34mg | Iron: 1mg
