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Cast Iron Sweet Potato Casserole with Toasted Marshmallows
4 - 6 people
00h 20
00h 35
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Ingredients and Method
Ingredients
- 4 large sweet potatoes (about 3 lbs), peeled and cut into chunks
- 1/4 cup unsalted butter, melted
- 1/3 cup maple syrup or brown sugar
- 1/2 cup whole milk or cream
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 2 cups mini marshmallows
- (Optional) 1/2 cup chopped pecans or brown sugar crumble
Method
- Preheat oven to 375°F (190°C).
- In a cast iron Dutch oven, boil sweet potatoes in salted water until tender, about 15–20 minutes. Drain well.
- Mash the potatoes directly in the pot, then mix in butter, maple syrup, milk, vanilla, cinnamon, nutmeg, and salt.
- Smooth the top with a spatula and sprinkle with marshmallows (and pecans, if desired).
- Bake uncovered for 20 minutes, until the marshmallows are golden and lightly toasted.
- Serve straight from the cast iron, keeping your dish warm and inviting on the table.
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