Sweet Potato Casserole with Marshmallows Recipe
Indulge your taste buds with a delightful Sweet Potato Casserole topped with fluffy marshmallows. This dish is a perfect blend of sweet and savory and is sure to become a staple at your dinner table, especially during the festive season. The creamy texture of the sweet potatoes combined with the crunch of pecans and the gooey sweetness of marshmallows creates a symphony of flavors that will leave everyone wanting more.
Ingredients
- 4 medium sweet potatoes (about 2 pounds)
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1/2 cup chopped pecans (optional)
Cooking Instructions
Step 1: Prepare the Sweet Potatoes
- Peel and Chop: Start by peeling the sweet potatoes and cutting them into chunks. This will help them cook evenly.
- Boil: Place the sweet potato chunks in a large pot and cover them with water. Bring to a boil over medium-high heat. Cook for about 15-20 minutes or until they are tender when pierced with a fork.
- Drain: Once cooked, drain the sweet potatoes and let them cool slightly.
Step 2: Mash the Sweet Potatoes
- Mash: In a large mixing bowl, add the cooked sweet potatoes. Use a potato masher or electric mixer to mash them until smooth.
- Mix Ingredients: Add the granulated sugar, milk, softened butter, eggs, vanilla extract, cinnamon, nutmeg, and salt to the bowl. Mix until everything is well combined and smooth.
Step 3: Assemble the Casserole
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Transfer Mixture: Pour the sweet potato mixture into a greased 2-quart baking dish, spreading it evenly.
- Top with Marshmallows: Sprinkle the mini marshmallows evenly over the top. If you’re using pecans, sprinkle them on top as well for added crunch.
Step 4: Bake
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the marshmallows are golden brown and slightly toasted. Keep an eye on them to prevent burning!
- Serve: Once done, remove from the oven and let it cool for a few minutes before serving. This will allow the marshmallows to set slightly.
Cooking Tips
- Selecting Sweet Potatoes: Choose sweet potatoes that are firm and free from blemishes. Look for medium-sized ones for a balanced texture.
- Egg Substitution: For a vegan version, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) as a substitute for the eggs.
- Sweetness Level: Adjust the sugar according to your taste preference. If your sweet potatoes are particularly sweet, you might want to reduce the sugar slightly.
- Make Ahead: You can prepare the sweet potato mixture a day in advance. Store it in the refrigerator and bake it just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Serving Suggestions
Pair this Sweet Potato Casserole with roasted turkey or ham for a complete holiday meal. For a delightful twist, serve it alongside a fresh green salad to balance the sweetness. Don’t forget to drizzle a bit of maple syrup over the top for an extra touch of decadence!
Food Photography Ideas
Capture the vibrant colors by placing the casserole in natural light. A rustic wooden table or a festive table setting can enhance the visual appeal. Consider shooting from above to showcase the beautiful marshmallow topping and the creamy sweet potato beneath.
Variations
- Nut-Free Option: Omit the pecans if you have nut allergies.
- Spices: Experiment with spices like ginger or allspice to give your casserole a unique flavor profile.
Sweet Potato Casserole with Marshmallows is not just a dish; it’s an experience. The combination of flavors and textures makes it a favorite among family and friends.
Try this recipe today, and share your experience! For more delicious recipes and cooking tips, feel free to explore other articles on our site. Happy cooking!
