Oh my goodness, let me tell you about marshmallow sweet potatoes! This dish is the definition of comfort food, combining the creamy sweetness of mashed sweet potatoes with a heavenly layer of gooey marshmallows on top. It’s no surprise that this delightful side has become a staple at holiday gatherings—who can resist that golden, toasted marshmallow topping? I remember the first time I made this for my family; the smiles on their faces as they dug in were priceless. It’s like a warm hug on a plate! Trust me, once you try this recipe, it’ll become a beloved go-to for any festive occasion!
Ingredients List
- 4 medium sweet potatoes, peeled and chopped into cubes
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
How to Prepare Marshmallow Sweet Potatoes
Preheating and Preparing Sweet Potatoes
First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your sweet potatoes and peel them like a pro! Then, chop them into cubes—about 1-inch pieces work best. This helps them cook evenly, and trust me, no one wants unevenly cooked sweet potatoes! Once all are chopped, you’re ready for the next step.
Boiling and Mashing
Now, toss those sweet potato cubes into a pot of boiling water. Let them simmer away for about 15 minutes, or until they’re fork-tender. You’ll know they’re ready when a fork slides in easily! Drain the water, and then it’s time to mash! I like to use a potato masher for this—just mash them until they’re smooth and creamy. A few lumps are okay; it gives a bit of character!
Mixing Ingredients
Once you’ve got your sweet potatoes all mashed up, it’s time to add the magic! Stir in the brown sugar, softened butter, milk, and vanilla extract. Mix until everything is well combined and you achieve that luscious, creamy texture. Just imagine how wonderful it’ll taste—pure bliss!
Baking the Dish
Now, transfer that glorious mixture into a baking dish—make sure it’s evenly spread out. Here comes the fun part: top it off with the mini marshmallows! Scatter them generously across the surface; the more, the merrier! Bake in your preheated oven for 20-25 minutes, or until those marshmallows turn a gorgeous golden brown. Keep an eye on them; you want that perfect toasty finish!
Why You’ll Love This Recipe
- Deliciously sweet and creamy flavor that everyone adores.
- The mini marshmallow topping adds a fun, gooey texture that’s simply irresistible.
- So easy to make—perfect for even beginner cooks!
- A beautiful and festive side dish that brightens up any holiday table.
- Can be prepared in advance, making your holiday cooking less stressful.
- Comfort food at its finest, bringing back warm memories with every bite.
- Versatile enough to enjoy beyond the holidays—perfect for any family dinner!
Tips for Success
Want to take your marshmallow sweet potatoes to the next level? I’ve got you covered! Here are some tips to ensure your dish turns out perfectly every time:
- Adjusting Sweetness: If you like it a little sweeter, feel free to add more brown sugar! Start with an extra tablespoon and taste—it’s all about finding that perfect balance for your palate.
- Crunchy Topping: For that extra crunch, consider broiling the dish for a few minutes after baking. Just keep a close eye on it, so those marshmallows don’t burn! A little toasty goodness is what we’re after!
- Advance Preparation: You can prepare the sweet potato mixture a day ahead! Just store it in the fridge until you’re ready to bake. This way, you can enjoy more time with family and less time in the kitchen on the big day.
- Flavor Variations: Want to switch it up? Try adding a pinch of cinnamon or nutmeg for a warm, spiced flavor. Or, fold in some chopped pecans before baking for added texture and nuttiness!
- Serving Suggestions: This dish pairs beautifully with roasted meats or as part of a vegetarian spread. It’s so versatile that you can serve it any time of year!
With these tips, you’ll be the star of the holiday dinner table, and trust me, everyone will be coming back for seconds!
Nutritional Information
Curious about what’s in these delightful marshmallow sweet potatoes? Here’s a rough estimate of the nutritional values per 1/2 cup serving. Keep in mind, these values can vary based on exact ingredients and portion sizes, but they’ll give you a good idea:
- Calories: 210
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Sugar: 25g
- Protein: 2g
- Sodium: 90mg
- Cholesterol: 15mg
This sweet and creamy side dish is a delightful addition to your holiday table, and knowing the nutritional info makes it even sweeter! Enjoy every delicious bite, guilt-free!
FAQ Section
I know you might have some questions about making these marshmallow sweet potatoes, so let’s dive into the most common ones I get!
Can I use other types of sweet potatoes?
Absolutely! While I love the classic orange sweet potatoes, you can experiment with purple or white sweet potatoes too. Just keep in mind that the taste and sweetness may vary a bit!
What if I don’t have brown sugar?
No worries at all! You can substitute it with granulated sugar, but you might want to add a little splash of maple syrup or honey to get that caramel-like flavor. It’ll still be delicious!
Can I make this recipe vegan?
Yes, you can easily adapt this dish! Substitute the butter with vegan butter or coconut oil, use plant-based milk like almond or oat milk, and skip the marshmallows for a vegan option. There are also vegan marshmallows available that work great!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the oven for about 10-15 minutes at 350°F (175°C) until warmed through. You can also pop it in the microwave for a quick fix!
Can I freeze marshmallow sweet potatoes?
Yes, you can! Just make sure to freeze them before baking. Store the sweet potato mixture in a freezer-safe container. When you’re ready to enjoy, thaw in the fridge overnight and then bake as usual, adding the marshmallows just before baking.
What can I serve with marshmallow sweet potatoes?
This dish pairs wonderfully with roasted turkey, ham, or even a hearty veggie casserole. It’s a versatile side that brightens up any plate, so don’t be shy about serving it alongside your favorites!
There you have it! If you have any more questions, feel free to reach out. I’m always here to help you make the most out of this delightful dish!
Storage & Reheating Instructions
Got some leftovers? Lucky you! Here’s how to store your delicious marshmallow sweet potatoes and make sure they taste just as amazing the next day.
First, let those sweet potatoes cool down to room temperature. Once they’re cooled, transfer them to an airtight container. You can store them in the fridge for up to 3 days. Just make sure the container is sealed tight to keep that yummy flavor in!
When you’re ready to enjoy them again, reheating is a breeze! For the best results, pop them in the oven at 350°F (175°C) for about 10-15 minutes. Cover the dish with aluminum foil to keep the marshmallows from getting too brown. If you prefer a quick fix, you can also microwave individual servings for about 1-2 minutes, stirring halfway through, until heated through. Just keep an eye on them to avoid any marshmallow mishaps!
And there you go! You’ll be able to enjoy those sweet, creamy bites all over again, just like the first time!
Print
Marshmallow Sweet Potatoes: 7 Tips for Heavenly Flavor
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A sweet and creamy side dish made with marshmallow-topped sweet potatoes.
Ingredients
- 4 medium sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes into cubes.
- Boil the sweet potatoes until tender, about 15 minutes.
- Drain and mash the sweet potatoes in a bowl.
- Add brown sugar, butter, milk, and vanilla extract to the mashed sweet potatoes.
- Mix until smooth and creamy.
- Transfer the mixture to a baking dish.
- Top with mini marshmallows evenly.
- Bake for 20-25 minutes, until the marshmallows are golden brown.
Notes
- You can adjust the amount of brown sugar to your taste.
- For a crunchy topping, broil the dish for a few minutes after baking.
- This dish can be prepared a day in advance and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 25g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Marshmallow sweet potatoes, sweet potato casserole, holiday side dish