Description
Indulge in this creamy Sweet Potato Casserole topped with crunchy hazelnuts, perfect for cozy family gatherings and holiday feasts.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 pounds)
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup mini marshmallows
- 1/2 cup toasted hazelnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop sweet potatoes into chunks. Boil in salted water until tender, about 15 minutes.
- Drain the sweet potatoes and return them to the pot. Add butter, brown sugar, cinnamon, salt, and milk. Mash until smooth and creamy.
- Fold in half of the toasted hazelnuts into the mashed sweet potato mixture.
- Spread evenly in a greased baking dish.
- Top the casserole with mini marshmallows and sprinkle remaining hazelnuts over it.
- Bake for 25-30 minutes or until marshmallows are golden brown and bubbly.
Nutrition
- Serving Size: 1/8 casserole (about 150g)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Ensure sweet potatoes are still warm when mashing to avoid lumps. Toasting hazelnuts enhances their flavor significantly. For a nut-free version, substitute hazelnuts with toasted oats as a topping.