Name: Sweet Potato Casserole with Marshmallows
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 pounds sweet potatoes, peeled and cubed (Fresh sweet potatoes are preferred for best flavor.); 1/2 cup milk or half-and-half (Use unsweetened milk for lower sugar.); 1/4 cup unsalted butter, softened (Softened butter mixes in better.); 1/3 cup light brown sugar, packed (Reduce for lower sugar version.); 2 large eggs, beaten (Help the filling to set.); 1 teaspoon vanilla extract (For added flavor.); 1 teaspoon ground cinnamon (Consider adding nutmeg and ginger for more warmth.); 1/4 teaspoon ground nutmeg (Essential spice for this dish.); 1/2 teaspoon fine salt (Enhances sweetness.); 3 cups mini marshmallows (Use mini for even melting.); 1/2 cup brown sugar (For pecan streusel topping.); 1/3 cup all-purpose flour (For pecan streusel topping.); 1/2 cup chopped pecans (For a crunchy top.); 1/4 cup melted butter (To help form the streusel.); a pinch salt (To flavor the pecan streusel.)

Description

A creamy, lightly spiced sweet potato casserole topped with toasty marshmallows, perfect for holiday gatherings and potlucks.

Ingredients

Sweet Potato Filling

3 pounds sweet potatoes, peeled and cubed (Fresh sweet potatoes are preferred for best flavor.)
1/2 cup milk or half-and-half (Use unsweetened milk for lower sugar.)
1/4 cup unsalted butter, softened (Softened butter mixes in better.)
1/3 cup light brown sugar, packed (Reduce for lower sugar version.)
2 large eggs, beaten (Help the filling to set.)
1 teaspoon vanilla extract (For added flavor.)
1 teaspoon ground cinnamon (Consider adding nutmeg and ginger for more warmth.)
1/4 teaspoon ground nutmeg (Essential spice for this dish.)
1/2 teaspoon fine salt (Enhances sweetness.)

Toppings

3 cups mini marshmallows (Use mini for even melting.)
1/2 cup brown sugar (For pecan streusel topping.)
1/3 cup all-purpose flour (For pecan streusel topping.)
1/2 cup chopped pecans (For a crunchy top.)
1/4 cup melted butter (To help form the streusel.)
a pinch salt (To flavor the pecan streusel.)

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Instructions

Preparation

Boil peeled sweet potato cubes in salted water for about 15 minutes until fork-tender.
Drain well and return to the hot pot for 2 minutes to steam off excess moisture.
Mash the sweet potatoes until smooth.

Mixing the Filling

Stir in butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt into the mashed sweet potatoes.
Spread the filling into a greased 9×13 baking dish.

Topping

In a bowl, mix brown sugar, flour, chopped pecans, melted butter, and a pinch of salt until crumbles form.
Sprinkle the pecan streusel on top of the filling, if using.
Add the mini marshmallows on top in a single, even layer.

Baking

Bake in a preheated oven at 350°F for 25 to 30 minutes, until edges are set and marshmallows are golden.
If more browning is needed, switch to broil for 30 to 45 seconds, monitoring closely.
Let it rest for 10 minutes before serving to slice cleanly.

Notes

Drain the sweet potatoes well to avoid watery filling. Beat eggs separately to ensure a smooth mixture. Add seasonings generously for balanced flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish, Vegetable
Cuisine: American, Holiday