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Southern Marshmallow Sweet Potato Side Dish

Southern Marshmallow Sweet Potato Side Dish

Classic Southern sweet potato casserole topped with gooey marshmallows and optional pecans
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10

INGREDIENTS

Sweet Potato Filling

  • 4 lb sweet potatoes peeled and cut into chunks
  • 6 tbsp unsalted butter melted
  • 1 3 cup packed light brown sugar
  • 1 2 cup whole milk
  • 2 large eggs
  • 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
  • nonstick spray or 1 tsp butter for greasing dish.

INSTRUCTIONS

Cook and Mash

  • heat oven to 350 F
  • grease a 9 by 13 inch baking dish
  • boil sweet potatoes in salted water until very tender 12 to 18 minutes
  • drain well and mash until smooth
  • stir in melted butter brown sugar milk eggs vanilla cinnamon nutmeg and salt until evenly combined
  • spread mixture in baking dish and smooth the top.

Bake and Top

  • bake uncovered 20 minutes until hot throughout
  • remove and evenly cover with marshmallows and sprinkle pecans if using
  • return to oven 8 to 10 minutes until marshmallows are puffed and lightly golden
  • rest 5 to 10 minutes before serving.

Notes

1. For deeper flavor roast sweet potatoes instead of boiling then scoop and mash. Use evaporated milk for a richer texture or dairy free milk for a lighter version. Add 1 to 2 tbsp maple syrup or orange zest for variation. If marshmallows brown too fast tent loosely with foil or move dish to a lower rack

Nutrition

Calories: 280kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g