Sweet Potato Casserole Recipe
An easy recipe for sweet potato casserole with baked sweet potatoes and whipped marshmallow fluff!
Servings: 8 people
Cost: $10
Equipment
- Baking Sheet
- Kitchen Torch
Ingredients
Sweet Potato Casserole
- 5 large sweet potatoes washed and pat dry
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 10 large marshmallows
Instructions
- Preheat the oven to 425-degrees Fahrenheit
- Rinse and pat dry the potatoes.
- Line a baking sheet with foil and place the potatoes on the foil to bake.
- Bake until tender for about 1 hour. You want them to be extra soft.
- Cut them open and scoop out the sweet potato and place in a bowl, leaving the skin behind.
- Mash the sweet potatoes with butter, sugar, salt, vanilla, and heavy cream while they’re hot.
- Mash until the texture is smooth or how you like it. You can also use an electric mixer or blender to get smooth potatoes.
- Spread the mashed sweet potatoes into a casserole dish.
- Top with regular or large marshmallows, OR spread the homemade marshmallow fluff over the mashed sweet potatoes.
- If you're using marshmallows, bake the dish in a 350-degree oven for 5 mins or until the marshmallows are golden brown.
- Using a kitchen torch, torch the marshmallow fluff until it’s toasty!
Notes
- Marshmallows: For a classic topping, add an even layer of mini or large marshmallows after assembling the casserole. Bake at 350°F for 5–10 minutes until gooey and golden.
- Make-Ahead Tip: If prepping ahead, leave the marshmallows off. Wrap and refrigerate the casserole for up to two days, then add marshmallows and bake when ready.
- Marshmallow Fluff: Spread homemade fluff over the hot casserole, then use a kitchen torch to toast it until perfectly golden.
- Leftovers: Store leftovers in an airtight container for up to two days. Reheat in the microwave or oven.
- Freezing: Sweet potato casserole freezes well for up to two months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 328kcal | Carbohydrates: 64g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 275mg | Potassium: 741mg | Fiber: 6g | Sugar: 27g | Vitamin A: 30380IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
