12/12/2025
Recipe of the Month
Sweet Potato Casserole with Marshmallows
This sweet potato casserole is Christina’s favourite Christmas side dish. Creamy, cozy, and topped with perfectly toasted marshmallows. A festive classic that never lasts long on the table!
Ingredients
For the Sweet Potato Base
4 large sweet potatoes (about 3–3.5 lbs)
½ cup unsalted butter, melted
½ cup brown sugar
½ cup milk (or heavy cream for extra richness)
2 large eggs
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg (optional)
¼ tsp salt
For the topping
2–3 cups mini marshmallows
Optional crunchy topping if you want to add it under the marshmallows):
½ cup brown sugar
⅓ cup flour
⅓ cup butter, softened
1 cup chopped pecans
Instructions
Cook the sweet potatoes
Preheat oven to 350°F (175°C).
Peel and chop sweet potatoes into chunks.
Boil until very soft (about 15–20 minutes), then drain well.
–OR– bake whole sweet potatoes at 400°F for 45–60 minutes, then scoop out the flesh.
Mash the potatoes
Place cooked sweet potatoes in a large bowl.
Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
Mash until smooth and creamy.
Assemble the casserole
Spread the sweet potato mixture evenly into a greased 9×13 baking dish.
(Optional) Add crunchy topping
Mix brown sugar, flour, softened butter, and pecans.
Sprinkle over the sweet potato base.
Top with marshmallows
Scatter mini marshmallows evenly on top.
Bake
Bake for 25–30 minutes, until the marshmallows are golden and the casserole is heated through. If marshmallows brown too quickly, lay foil loosely on top.
