Bourbon Sweet Potato Casserole with Roasted Marshmallows

overhead shot of sweet potato casserole with roasted marshmallows on a grey napkin with some on a plate and glass of bourbon

Bourbon Sweet Potato Casserole with Roasted Marshmallows

Sweet, bourbon-y, hinted throughout with vanilla, and SO. GOOD. This Bourbon Sweet Potato Casserole with Roasted Marshmallows is the ultimate side for your holiday dinners!

Course: Sides

Cuisine: Southern

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 242kcal

Ingredients

4 medium sweet potatoes peeled and chopped
½ cup salted butter
6 Tablespoons bourbon
1 teaspoon vanilla extract
¼ cup brown sugar firmly packed
1½ teaspoons ground nutmeg
12 large marshmallows for topping

Instructions

Heat oven to 350℉/177℃.
Spray a medium-size casserole with cooking spray. Set aside.
Boil sweet potato chunks for 40 minutes, or until tender. Drain and set aside.
Return pot to the stove.
Over a low heat, melt the butter.
Using a ricer, mash the sweet potatoes into the pot. Mix together.
Add sugar, bourbon, vanilla, nutmeg, and salt. Mix together.
Spoon sweet potatoes into prepared casserole.
Bake for 25 minutes.
Place marshmallows on top.
Bake until marshmallows are lightly browned, about 5 minutes.
Serve.

Notes

Substitutions:

Feeling adventurous? You can use Homemade Marshmallows instead of store-bought!
You can use vegan butter and vegan marshmallows to make this casserole vegan.

Expert tips:

Depending on the sweetness of your sweet potatoes, you may need to adjust the amount of sugar and nutmeg you add. Always taste before baking!
Feel free to add as many or as few marshmallows as you like.
This casserole actually stores and freezes really well. Just don't add the marshmallows until you're ready to bake!
This recipe is gluten free, especially if you use homemade marshmallows!

Nutrition