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Sweet Potato Casserole with Marshmallows
A creamy and smooth sweet potato base topped with golden, toasted marshmallows. This classic Thanksgiving side dish is easy to make and perfectly balanced with a hint of cinnamon and citrus.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 John Miller📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- bowl
- mixing bowl
- baking dish
📝 Preparation Steps
1
Preheat your oven to 350°F (175°C).
2
Place sliced sweet potatoes in a large saucepan, cover with water, and bring to a boil. Cook for about ⏱️ 15 minutes until very tender, then drain thoroughly.
3
In a large mixing bowl, combine the hot sweet potatoes, brown sugar, butter, orange juice, and cinnamon.
orange juice3 tablespoons(10.5 ounce) miniature marshmallows1 packageground cinnamon1 pinch
4
Using an electric mixer or a potato masher, blend the mixture until it is smooth and well combined.
5
Spread the sweet potato mixture evenly into a nine by thirteen inch baking dish.
6
Sprinkle the miniature marshmallows evenly over the top of the sweet potato mixture.
7
Bake for 25 to ⏱️ 30 minutes, or until the casserole is heated through and the marshmallows are puffed and golden brown. Let stand for a few minutes before serving.
Nutrition Facts
calories
348 calories
fat Content
9g fat
serving Size
1 serving
fiber Content
5g fiber
sugar Content
38g sugar
sodium Content
150mg sodium
protein Content
3g protein
carbohydrate Content
68g carbs
saturated Fat Content
5g saturated fat
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