Description
A delicious sweet potato casserole topped with mini marshmallows.
Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
- Peel and slice sweet potatoes into thick rounds or wedges. Boil in a large pot for 8–10 minutes until just fork-tender. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, cinnamon, nutmeg, salt, and vanilla. Simmer for 3–4 minutes until syrupy.
- Preheat oven to 375°F (190°C). Arrange sweet potatoes in a buttered baking dish. Pour glaze over evenly. Cover with foil and bake for 25 minutes.
- Remove foil and sprinkle mini marshmallows over top. Bake uncovered for 10–15 minutes, until marshmallows are toasted.
- Let cool slightly before serving warm.
Notes
- For a richer flavor, add chopped pecans on top before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg