Sweet Potato Marshmallow Casserole (Print Version)
# Ingredients:
→ For the Sweet Potato Base
01 -
5 to 6 medium sweet potatoes
02 -
⅓ cup maple syrup
03 -
1 stick butter, melted (8 tbsp)
04 -
1 tbsp cinnamon
05 -
Pinch of salt
→ For the Topping
06 -
10 oz bag mini marshmallows
# Instructions:
01 -
Turn your oven to 400 degrees and let it preheat while you get the sweet potatoes ready.
02 -
Line a baking dish with parchment paper and place your sweet potatoes on it. Slide them into the oven and roast for a full hour until they're soft all the way through.
03 -
Let the potatoes cool down enough to handle, then peel off the skins. Put the potato flesh into a large bowl and add your maple syrup, melted butter, cinnamon, and a pinch of salt. Mash everything together until it's as smooth or chunky as you like it.
04 -
Spray a 9 by 13 inch baking dish with cooking spray. Scoop the sweet potato mixture into the dish and spread it out evenly so the top is nice and flat.
05 -
Pour the entire bag of mini marshmallows over the top. Press them down gently into the sweet potato mixture so they stick.
06 -
Put the dish on the middle rack of your oven and bake for 10 to 20 minutes. Watch it closely because marshmallows can burn fast. You want them golden and toasted, not charred.
07 -
Take it out when the marshmallows look perfect. Let the casserole cool for a few minutes before serving so nobody burns their mouth.
# Notes:
01 -
Every oven is different with marshmallows, so stay close during that final bake. They can go from perfect to burnt in less than a minute.
02 -
You can make the sweet potato base a day ahead and keep it in the fridge. Just add the marshmallows right before baking.
03 -
If you like a crunchier topping, some people add chopped pecans along with the marshmallows.
04 -
This is a holiday favorite that works great for Thanksgiving or Christmas dinner.