Sweet Potato Casserole Recipe
This easy sweet potato casserole recipe is a crowd-pleaser! With creamy mashed sweet potatoes, rich brown sugar, warm pumpkin pie spice, and a golden marshmallow topping, this dish is a perfect addition to any holiday feast or family meal. It’s simple to make, and its comforting flavors will leave everyone coming back for seconds.
Ingredients
- 3 pounds sweet potatoes about 12 small or 6 large, peeled and cut into large pieces
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter plus more for greasing the baking dish
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter and set aside.
- Cook the sweet potatoes: Place the peeled and chopped sweet potatoes in a large pot. Cover with water and bring to a boil. Cook for 15-20 minutes or until tender.
- Mash the sweet potatoes: Drain the sweet potatoes and transfer to a bowl. Mash them until smooth using a potato masher, fork, or hand mixer.
- Add seasonings: Stir in the light brown sugar, 2 tablespoons butter, pumpkin pie spice, and kosher salt until the butter melts and everything is well combined.
- Transfer to the baking dish: Spoon the mashed sweet potatoes into the prepared baking dish and spread them evenly.
- Top with marshmallows: Sprinkle the mini marshmallows evenly over the top of the casserole.
- Bake: Place in the preheated oven and bake for 20-25 minutes, or until the marshmallows are golden and puffed.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- Make it ahead: You can prepare the sweet potato mixture the day before, store it in the fridge, and bake with the marshmallows just before serving.
- Add crunch: For extra texture, sprinkle some chopped pecans or walnuts over the marshmallows before baking.
- Substitute: If you don’t have marshmallows, you can use a brown sugar and pecan topping for a crunchy finish.