Description
A warm, creamy sweet potato soufflé topped with lightly toasted marshmallows, perfect for cozy family dinners or festive holiday gatherings. The combination of sweet, spiced sweet potatoes and a golden, gooey marshmallow topping makes this dish a comforting and crowd-pleasing addition to any table.
Ingredients
-
4 large sweet potatoes, peeled and cut into chunks
-
1/2 cup unsalted butter, softened
-
1/2 cup granulated sugar
-
1/2 cup brown sugar, packed
-
1/2 cup milk
-
2 large eggs, lightly beaten
-
1 teaspoon vanilla extract
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon salt
-
2 cups mini marshmallows
Instructions
-
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
Boil sweet potatoes in a large pot of water until tender, about 20 minutes. Drain and transfer to a large bowl.
-
Mash the sweet potatoes until smooth using a potato masher or electric mixer.
-
Add butter and mix until incorporated.
-
Stir in granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
-
Pour the mixture into the prepared baking dish and smooth the top.
-
Bake uncovered for 25–30 minutes, until edges are set and the center is slightly jiggly.
-
Remove from oven, sprinkle mini marshmallows evenly over the top, and return to bake for 10–12 minutes until marshmallows are golden brown.
-
Cool slightly before serving. Serve warm for best texture and flavor.
Notes
-
Make ahead: Prepare sweet potato mixture a day in advance and refrigerate; add marshmallows just before baking.
-
For extra creamy texture, whip sweet potatoes with a hand mixer.
-
Pairs well with roasted meats, salads, or as a dessert.
-
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven.
-
Regular-sized marshmallows can be used if mini marshmallows are unavailable; cut into smaller pieces and monitor browning.
- Prep Time: 15 minutes
- Cook Time: 35–42 minutes