Sweet Potato Casserole with Marshmallows
A comforting and festive casserole featuring creamy sweet potatoes topped with gooey marshmallows, perfect for holiday gatherings.
Equipment
- Large Pot
- Casserole Dish
- Oven
Ingredients
- 5 medium sweet potatoes (peeled and diced, 3 to 3 ½ pounds)
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar (packed)
- 1/2 tsp. ground cinnamon
- 3 Tbsp. orange juice
- 10 oz. miniature marshmallows
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Peel and dice sweet potatoes into even pieces. Boil in a large pot of water until fork-tender, about 15 minutes.
- Preheat your oven to 350°F (175°C) and grease a casserole dish.
- Drain sweet potatoes and return to pot. Add butter, brown sugar, cinnamon, and orange juice. Mash until smooth and creamy.
- Spread the sweet potato mixture evenly in the prepared casserole dish. Bake for 20 minutes.
- Remove from oven and scatter marshmallows on top. Return to oven for 5-10 minutes, until marshmallows are puffy and golden.
- Let rest briefly before serving to allow the topping to set.
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Notes
Store leftovers tightly covered in the refrigerator for up to five days. Reheat portions in the microwave or oven.