Classic Sweet Potato Casserole (Printer-Friendly)
Smooth sweet potatoes with cinnamon and nutmeg under a layer of toasted marshmallows.
# List of Ingredients:
→ Sweet Potato Filling
01 -
4 large sweet potatoes, peeled and cut into chunks
02 -
½ cup unsalted butter, melted
03 -
½ cup packed brown sugar
04 -
¼ cup heavy whipping cream
05 -
2 large eggs, lightly beaten
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
½ teaspoon ground nutmeg
09 -
½ teaspoon salt
→ Topping
10 -
3 cups mini marshmallows
# Preparation Steps:
01 -
Bring a large pot of water to a boil and cook sweet potato chunks until very tender, approximately 15 to 20 minutes. Drain thoroughly and transfer to a mixing bowl to cool slightly.
02 -
Using a hand mixer or potato masher, blend sweet potatoes with melted butter, brown sugar, heavy cream, beaten eggs, vanilla, cinnamon, nutmeg, and salt until smooth and creamy, ensuring even spice distribution.
03 -
Pour the sweet potato mixture into a greased casserole dish and smooth the surface evenly. Bake at 350°F (175°C) for 25 to 30 minutes until set and edges are slightly bubbly.
04 -
Remove the casserole from the oven and evenly scatter mini marshmallows over the surface, ensuring full coverage.
05 -
Switch the oven to broil and return the dish for 1 to 2 minutes. Watch carefully until marshmallows are toasted golden brown. Serve warm immediately.
# Additional Suggestions:
01 -
To achieve a silky, lump-free texture, thoroughly mix the sweet potato filling using a hand mixer or food processor.
02 -
Monitor marshmallows closely while broiling to prevent burning and achieve perfect browning.
03 -
The filling can be prepared a day in advance and refrigerated; bring to room temperature before baking and topping with marshmallows.
04 -
Adjust sweetness after blending filling to suit taste preferences due to natural variation in sweet potato sweetness.