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Let me share my absolute favorite holiday side dish! This sweet potato casserole steals the show every Thanksgiving at our house. The sweet potatoes get whipped until they're super creamy mixed with warm spices and topped with gooey marshmallows that turn golden brown in the oven. Trust me your family will beg for this recipe!
Why You'll Love This
It's those warm cozy flavors that make this dish special - cinnamon nutmeg sweet potatoes all getting friendly in the pan. That marshmallow topping takes me right back to childhood holidays. Best part? It's actually super simple to make and you can prep most of it ahead perfect when you're juggling holiday cooking!
Round Up These Ingredients
- Sweet Potatoes: Pick the orange ones they're sweeter.
- Real Butter: Don't skimp here it makes everything rich.
- Brown Sugar: Adds that caramel note.
- Holiday Spices: Cinnamon nutmeg pure comfort.
- Good Vanilla: Makes everything taste better.
- Mini Marshmallows: For that perfect gooey top.
Let's Get Cooking
- Start With The Potatoes
- Peel and boil them until they're super tender a fork should slide right in.
- Make It Smooth
- Mash those potatoes with butter while they're still hot gets them extra creamy.
- Add The Good Stuff
- Mix in your sugar spices vanilla until it tastes like heaven.
- Build Your Casserole
- Spread it all in your baking dish top with lots of marshmallows they shrink as they melt!
- Get It Golden
- Bake until bubbly then broil just a minute watch close they can burn quick!
Make It Perfect
Want those potatoes extra smooth? Push them through a ricer. Keep an eye on those marshmallows under the broiler they go from perfect to burned in seconds! Let it rest a few minutes after baking the filling gets super hot. Want it extra special? Butter your dish before filling helps create crispy edges.
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Switch It Up
Love nuts? Add a pecan crumble between the potatoes and marshmallows. Try maple syrup instead of brown sugar makes it naturally sweet. Want it grown-up style? A splash of bourbon in the filling is amazing. Not into super sweet? Skip the marshmallows add herb breadcrumbs instead.
Plan Ahead
Make the filling a day early just save the marshmallow topping till baking time. Leftovers keep great about 3 days in the fridge. When you reheat use the oven not the microwave gets those marshmallows gooey again. Some folks say it tastes even better the next day I think they might be right!
Frequently Asked Questions
- → Can I make it ahead?
Yes, prepare filling ahead but add marshmallows just before baking.
- → How do I prevent burning marshmallows?
Watch closely near end of baking time.
- → Can I use canned sweet potatoes?
Yes, but fresh gives better texture.
- → Why mash potatoes hot?
They mash easier and smoother when hot.
- → Can I freeze this?
Freeze filling only, add marshmallows after thawing.