Classic Sweet Potato Casserole
This classic sweet potato casserole is topped with mini marshmallows and made with only 6 ingredients. It's creamy, delicious and the perfect side dish for Thanksgiving.
Servings: 16
Ingredients
- 6 cups mashed sweet potatoes about 4 large sweet potatoes
- ½ cup coconut sugar or brown sugar
- ¼ cup unsalted butter softened
- 1 teaspoon sea salt
- ½ teaspoon vanilla
- 2 cups miniature marshmallows
Instructions
- Heat oven to 400°F. Pierce sweet potatoes with a fork several times. Place sweet potatoes on baking sheet. Roast 1 hour or until tender. Let cool and remove skin from the sweet potatoes and discard.
- Place flesh into large bowl, mash with a fork or potato masher and measure 6 cups. Save any extra for another use. Reduce oven temperature to 375° F.
- Add sugar, softened butter, salt and vanilla to the sweet potatoes. Stir to combine. You can use a hand mixer or stand mixer for this if you'd like.
- Transfer sweet potato mixture to a 9 x 9-inch baking dish coated with cooking spray. Use a spoon to make sure the mixture is evenly distributed. Top with marshmallows.
- Bake for 20-25 minutes or until marshmallows are golden. Serve warm.
Notes
- Boil sweet potatoes – If you prefer to boil them, peel and cube the potatoes, cover with water and simmer until tender. Drain, mash and use in the recipe.
- To store – Let the casserole cool, cover and refrigerate for 3 to 4 days. Reheat at 350°F until warm.
- To freeze – Bake without the marshmallows, let cool, cover and freeze for up to 3 months. Thaw overnight in the fridge, add marshmallows and bake until warm and golden.
- Make ahead – Assemble up to 2 days in advance, cover and refrigerate. Let it sit out for about 10 minutes, add marshmallows and bake until warm and golden.
Nutrition
Serving: 1 | Calories: 135kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 159mg | Fiber: 1g | Sugar: 15g