Sweet Potato Casserole with Marshmallows

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Preheat the oven to 350 degrees Fahrenheit.

Bring a large pot of water to a boil.

Peel and dice 4 large sweet potatoes into cubes.

Boil the sweet potatoes until tender, about 15-20 minutes.

Drain the sweet potatoes in a colander.

In a mixing bowl, whisk together 1/2 cup brown sugar, 2 large eggs, 4 tablespoons salted butter, 1/2 cup milk, 1/2 teaspoon vanilla extract, and 1/2 teaspoon salt.

Add the drained sweet potatoes to the mixing bowl and whip together using a hand mixer for about 2 minutes until smooth.

Transfer the mixture to a prepared 9x13 pan or an oval baking dish and smooth it out.

Sprinkle 10 ounces of miniature marshmallows on top, not too deep but can be piled a little.

Bake in the preheated oven for about 25-30 minutes until the marshmallows are brown and toasted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary