Sweet Potato and Marshmallow Casserole
Looking for a delicious and comforting side dish for your next family gathering? This Sweet Potato and Marshmallow Casserole is the perfect addition to your table, with the perfect balance of sweet and savory flavors that everyone will love.
Ingredients:
- 4 large sweet potatoes, peeled and diced
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup mini marshmallows
Instructions:
- 1. Preheat the oven to 375°F.
- 2. Boil the sweet potatoes in a pot of water until tender, about 15-20 minutes. Drain and mash.
- 3. In a mixing bowl, combine the mashed sweet potatoes with brown sugar, melted butter, cinnamon, and nutmeg. Mix well.
- 4. Transfer the sweet potato mixture to a baking dish and top with mini marshmallows.
- 5. Bake in the preheated oven for 20-25 minutes, or until the marshmallows are golden brown and bubbly.
Popular Questions:
- Q: Can I use canned sweet potatoes instead of fresh?
- Q: Can I omit the marshmallows for a healthier option?
- Q: Can I make this casserole ahead of time and reheat it?
A: Yes, you can use canned sweet potatoes for this recipe. Just make sure to drain them well before mashing.
A: Yes, you can skip the marshmallows if you prefer a healthier version of this dish.
A: Yes, you can assemble the casserole ahead of time and bake it right before serving.
Helpful Tips:
- 1. Try adding a sprinkle of chopped pecans or walnuts for extra crunch.
- 2. For a more indulgent version, drizzle maple syrup over the marshmallows before baking.
- 3. Experiment with different spices like ginger or allspice for a unique flavor twist.
Expert Secrets:
- 1. For a smoother texture, use an electric mixer to combine the sweet potato mixture.
- 2. Make sure to evenly distribute the marshmallows on top to ensure even browning.
- 3. For a caramelized finish, broil the casserole for a few minutes after baking.