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Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows

Creamy sweet potatoes baked until set and crowned with a gooey, golden marshmallow topping. This holiday-ready side is simple to make, irresistibly cozy, and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 10 servings
Calories 265 kcal

Equipment

  • Large pot
  • Mixing Bowl
  • Potato Masher
  • 9x13-inch baking dish
  • Measuring Cups & Spoons

Ingredients
  

Sweet Potato Filling

  • 3 lb sweet potatoes peeled and cut into chunks
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/3 cup milk
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt or to taste

Marshmallow Topping

  • 1 1/2 cups mini marshmallows enough to cover the casserole

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Place sweet potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until fork-tender, 20–25 minutes. Drain well.
  • Mash the hot sweet potatoes until smooth. Stir in butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until fully combined and creamy.
  • Spread the mixture evenly into the prepared baking dish and smooth the top.
  • Bake for 20–25 minutes, until the casserole is warmed through and beginning to set around the edges.
  • Top evenly with mini marshmallows and return to the oven for 5–8 minutes, or until the marshmallows are puffed and lightly golden. For deeper color, broil 1–2 minutes, watching closely.
  • Let rest for 5–10 minutes before serving to help the casserole set and the topping cool slightly.

Notes

Mash the potatoes while they are still hot for the smoothest, fluffiest texture. Avoid overmixing after the eggs go in; stir just until combined.
Make-ahead tip: Prepare and bake the sweet potato layer without the marshmallows, cool, cover, and refrigerate for up to 2 days. Rewarm covered at 350°F, then add marshmallows and finish baking until golden.
Leftovers keep 3–4 days in the fridge. Reheat covered in a 325°F oven until hot, adding a few fresh marshmallows if you like.

Nutrition

Calories: 265kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 55mgSodium: 170mgPotassium: 480mgFiber: 4gSugar: 22gVitamin A: 16000IUVitamin C: 4mgCalcium: 70mgIron: 1.2mg
Keyword holiday side, Marshmallows, Sweet Potato Casserole, Thanksgiving
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