Sweet Potato Casserole with Marshmallows

Play video on how to put together this class holiday recipes

The Midwest holiday table classic — creamy, cinnamon-sweet potatoes under a golden blanket of toasted marshmallows. It takes fifteen minutes to put together, and it’s the dish kids and grown-ups both fight over.

Prep: 15 minutes | Bake: 30 minutes | Serves: 8

Ingredients

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes, boiled or baked until tender, or 2 cans, 29 oz each, drained)
• 1/2 cup butter, melted
• 1/2 cup brown sugar, packed
• 1/2 cup milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups mini marshmallows

Steps

1. Heat the oven to 350°F. Butter a 9×13-inch baking dish.
2. In a big bowl, stir together the mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt until smooth and creamy.
3. Spread the mixture in the baking dish.
4. Bake 25 minutes, until hot and set around the edges.
5. Sprinkle the marshmallows evenly over the top and bake 5 more minutes, until puffed and golden brown. Let it stand 5 minutes before serving.

Notes

• Bake the sweet potatoes the day before to save time — scoop out the flesh and mash it with a fork or potato masher.
• For a crunchy twist, swap half the marshmallows for a pecan streusel: 1/2 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, and 1/4 cup cold butter, crumbled together.
• Assemble it the day before, cover, and refrigerate; add 10 minutes to the bake time and hold the marshmallows until the last 5 minutes.

To post the video on WordPress (plays on loop): upload the MP4 to Media > Add New, add a Video block, and turn on Loop in the block settings. Leave Autoplay off so the narration can be heard.

---