Ingredients
Scale
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed (light or dark works)
- 1/2 cup whole milk or heavy cream (for extra richness)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups mini marshmallows (use vegan marshmallows as a substitution if preferred)
- Optional: 1/2 cup chopped pecans or walnuts for a crunchy topping
Instructions
- Preheat your oven to 375°F (190°C). This temperature is just right to melt those marshmallows to a golden perfection without burning.
- Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water. Add a pinch of salt, then bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the sweet potatoes well and return them to the pot or a large mixing bowl. Begin mashing with a potato masher or fork until smooth but still a bit rustic—this texture reminds me of the way Nonna Rosa’s hands never aimed for perfection, just love.
- Add the melted butter, brown sugar, milk or cream, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Stir until everything is fully incorporated and the mixture is creamy and luscious. At this stage, taste and adjust the sugar or spices if you like it sweeter or more spiced—your kitchen, your rules.
- Transfer the sweet potato mixture into a buttered 9×13-inch baking dish, spreading it evenly. If you’re a fan of nuts, sprinkle the chopped pecans or walnuts evenly over the top for a wonderful texture contrast.
- Scatter the mini marshmallows evenly over the surface. This always brings a smile to my daughters’ faces—they love the gooey, toasty top almost as much as the sweet potatoes themselves.
- Bake in the preheated oven for 20-25 minutes, or until the marshmallows are puffed and golden brown. Keep a close eye near the end—marshmallows can quickly go from golden to charred!
- Remove from the oven and let the casserole cool for 5-10 minutes before serving. This resting time helps the dish set slightly, making it easier to scoop and savor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
