Sweet Potato Casserole with Marshmallows
This Sweet Potato Casserole with Marshmallows features creamy sweet potatoes topped with gooey, toasted marshmallows, making it a perfect Thanksgiving side dish.
Equipment
- Casserole dish
- mixing bowl
- Potato Masher
Ingredients
- 1 29-oz can sweet potatoes drained
- ⅔ cup brown sugar
- 2 tablespoon salted butter melted
- 1 egg
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- About 3 cups mini marshmallows
Instructions
- Mash sweet potatoes from the can in a large bowl. I used a fork, but if you have a potato masher you could use that.
- Add brown sugar, butter, egg, cinnamon, nutmeg and vanilla. Mix well.
- Put sweet potato mixture into an 8×8 casserole dish.
- Bake at 350°F for 18-20 minutes.
- Add marshmallows to the top of the casserole and bake in the oven until melted and browned on top.
Notes
To store: Once cooled, leftover casserole should be kept in an airtight container in the fridge. Enjoy it within 4 days. To reheat: You can reheat individual portions in the microwave for no more than 30 seconds at a time. Larger amounts can be heated up in the oven at 350F until warmed through. To freeze: You can freeze this casserole if you leave off the topping. Bake it, let it cool, then cover the baking dish tightly in two layers of plastic wrap or aluminum foil and freeze it. Alternatively, you can transfer it to a freezer-safe container.
Nutrition
Serving: 1servingCalories: 273kcalCarbohydrates: 55.7gProtein: 3.2gFat: 4.9gCholesterol: 41.2mgSodium: 128.9mgSugar: 34.7g
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