I first made this sweet potato casserole a few years ago at Thanksgiving and Christmas. It’s one of those classic comfort food recipes and so popular for the holidays. It’s such an easy side dish to put together, too.
I made a few changes from a recipe I found at Pillsbury. I made this Marshmallow Sweet Potato Casserole in a 9 x 9″ pan, but if you need to make a larger casserole for a bigger group of people, you can double the recipe and make it in a 9 x 13″ pan. You can never have enough sweet potato casserole for the holidays, right? 🙂
Marshmallow Sweet Potato Casserole
MARSHMALLOW SWEET POTATO CASSEROLE by NancyC, adapted from Pillsbury.com
Makes a 9×9″ pan
2 (29-ounce) cans sweet potatoes, drained
1/4 cup butter, melted
1/4 cup firmly packed light brown sugar
1/3 teaspoon salt
15 to 16 marshmallows (or use an equivalent amount of miniature marshmallows—about 1 1/2 cups)
Preheat oven to 350˚F. Grease or spray a 9 x 9″ pan or baking dish.
Spoon sweet potatoes into your greased baking dish. Pour melted butter over potatoes. Sprinkle with brown sugar and salt, then top with marshmallows.
Bake at 350˚F for 20 to 25 minutes or until potatoes are completely heated and marshmallows are lightly browned.
Note: to avoid overly-browning your marshmallows, you can cover the casserole with foil the last ten minutes of baking.
Recipe from NancyC | nancy-c.com
I really love the way the butter and brown sugar blend and give the sweet potatoes an almost caramely coating! And of course the melty marshmallows are the perfect topping! Are you a fan of sweet potato casseroles?
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