Sweet Potato Casserole with Marshmallows
This Sweet Potato Casserole with Marshmallows is a must-have side dish for your Thanksgiving table. It's so easy and delicious!
Servings: 8 people
Equipment
- 1 deep pie dish or equivalent
Ingredients
- 2.5 lbs sweet potatoes, baked until tender and peeled or sub equal amount of canned sweet potatoes/yams
- 2 eggs
- ¼ cup milk
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup unsalted butter melted
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
For the topping
- ¼ cup packed brown sugar
- 2 tbs flour
- 2 tbs unsalted butter cold and cut into cubes
- 1 cup marshmallows mini or jumbo
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat the oven to 350 degrees F.
- Mash the sweet potatoes until smooth, then add the butter, milk, eggs, sugars, salt, cinnamon, and vanilla. Mix to combine, then pour into your baking dish.
- Make the topping by adding the cold butter, brown sugar, and flour together in a bowl. Mix with your fingers (or a fork) until it's crumbly. Add chopping pecans or walnuts now if using. Sprinkle all over the top of the sweet potatoes and bake for ~30 minutes.
- Remove form the oven and top with the marshmallows. Bake for another 5-8 minutes, or until the tops are lightly browned. (You can also turn the broiler on low for this step, just make sure to watch it.) Enjoy!