Marshmallow Sweet Potato Bake
Creamy mashed sweet potatoes baked with a toasted marshmallow topping
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INGREDIENTS
Sweet Potato Base
- 4 lb sweet potatoes peeled and cut into chunks
- 1/4 cup unsalted butter melted
- 1/3 cup milk
- 1/2 cup packed light brown sugar
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt.
Topping
- 3 cups mini marshmallows
- 1/2 cup chopped pecans optional.
INSTRUCTIONS
Cook And Mash
- heat oven to 350 F and grease a 9x13 inch baking dish
- boil sweet potatoes in salted water until very tender then drain well
- mash sweet potatoes until mostly smooth then mix in butter milk brown sugar eggs vanilla cinnamon nutmeg and salt until creamy.
Bake And Top
- spread sweet potato mixture evenly in the baking dish and bake until hot and slightly set
- sprinkle marshmallows evenly on top and add pecans if using
- return to oven until marshmallows are puffed and lightly golden then rest briefly before serving.
Notes
1. For deeper flavor bake whole sweet potatoes instead of boiling then scoop and mash 2. use evaporated milk or half and half for a richer texture 3. reduce sugar for a less sweet casserole or add 1 tbsp maple syrup for a caramel note 4. broil briefly at the end for faster toasting but watch closely 5. make ahead by baking without marshmallows then rewarm and add marshmallows just before serving
Nutrition
Calories: 320kcal | Carbohydrates: 55g | Protein: 5g | Fat: 10g