Sweet Potato Casserole Toasted Marshmallows (Ready-to-Print Version)
Creamy sweet potatoes with cinnamon and nutmeg, finished with a golden toasted marshmallow topping.
# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 -
Bring a large pot of water to a boil. Add sweet potato chunks and cook for 15 to 20 minutes until very tender. Drain thoroughly and transfer to a mixing bowl to cool slightly.
02 -
Using a hand mixer or potato masher, blend the sweet potatoes with melted butter, brown sugar, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy, ensuring even distribution of spices.
03 -
Preheat the oven to 350°F. Pour the sweet potato mixture into a greased casserole dish and spread evenly. Bake for 25 to 30 minutes until the filling is set and slightly bubbly around the edges.
04 -
Remove casserole from oven and evenly scatter mini marshmallows over the top to cover the surface.
05 -
Switch oven setting to broil. Return the casserole to the oven and broil for 1 to 2 minutes, watching closely until the marshmallows achieve a golden toasted color.
06 -
Remove from oven and serve warm to maintain optimal texture and flavor.
# Handy Tips:
01 -
Adjust sweetness to taste before baking by sampling the filling; variation in sweet potato natural sugars may require modification.
02 -
Watch marshmallows closely when broiling to avoid burning and attain perfect golden browning.
03 -
For a lump-free consistency, thoroughly mix the sweet potato filling using a hand mixer or food processor.
04 -
The sweet potato filling can be prepared one day ahead and refrigerated; bring to room temperature before baking with marshmallows.