Description
This classic sweet potato casserole is rich, creamy, and topped with toasted marshmallows. It’s the perfect side dish for holiday dinners or cozy comfort food cravings!
Ingredients
Units
Scale
For the Sweet Potato Base:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1/2 cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs
For the Topping:
- 2 cups mini marshmallows
- 1/2 cup chopped pecans (optional)
Instructions
- Cook the sweet potatoes: Boil cubed sweet potatoes in a large pot of water for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Mash & mix: In a large bowl, mash the sweet potatoes. Stir in brown sugar, melted butter, heavy cream, vanilla, cinnamon, nutmeg, salt, and eggs until smooth.
- Assemble & bake: Transfer the mixture to a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 25 minutes.
- Add toppings: Sprinkle mini marshmallows and pecans over the casserole. Bake for 5-10 more minutes until golden brown and toasted.
- Serve & enjoy!
Notes
- Swap marshmallows for a brown sugar pecan crumble for a crunchier topping.
- Can be made ahead of time—prepare the base, refrigerate, and bake when ready.
- Store leftovers in the fridge for 3-4 days.
