Ingredients
Sweet Potato Mixture
- 2 pounds fresh sweet potatoes
- 6 tablespoons granulated sugar
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1/4 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping
- 3 cups mini marshmallows
Instructions
- Preheat and Bake Sweet Potatoes: Preheat the oven to 400°F (204°C) and line a sheet pan with foil. Place the sweet potatoes on the pan and prick them with a fork. Bake for 40-50 minutes until soft and skins begin to collapse. Remove from oven.
- Prepare Mixture: Lower oven temperature to 350°F (177°C). Let the sweet potatoes cool for at least 20 minutes. In a large bowl, whisk together sugar, melted butter, milk, vanilla extract, and salt.
- Mash Sweet Potatoes and Combine: Peel the cooled sweet potatoes and add them to the bowl. Stir and mash the mixture until smooth and well combined. Then stir in the eggs to incorporate fully.
- Bake the Casserole Base: Spread the sweet potato mixture into a 20-ounce (0.6L) baking dish. Bake in the preheated oven at 350°F for 20 minutes to set the mixture.
- Add Marshmallow Topping and Finish Baking: Remove the casserole from the oven, evenly scatter mini marshmallows on top, and return to the oven. Bake for an additional 5-10 minutes until the marshmallows are toasted and lightly golden brown. Serve immediately for best texture.
Notes
- Choose sweet potatoes of similar size for even baking.
- You can substitute whole milk with almond or oat milk for a dairy-free option, though it may slightly alter flavor.
- For an extra nutty flavor, add a teaspoon of cinnamon or nutmeg to the sweet potato mixture.
- Use fresh marshmallows rather than pre-packaged marshmallow bits to achieve the best toasting effect.
- Serve this casserole warm; it can be refrigerated and reheated but marshmallow topping will soften.
- Prep Time: 15 minutes
- Cook Time: 50 minutes baking + 25 minutes additional baking and cooling
- Category: Side Dish
- Method: Baking
- Cuisine: American
