Description
This classic Sweet Potato Casserole with Marshmallows combines creamy, spiced sweet potatoes with buttery richness and a golden toasted marshmallow topping. Perfect for Thanksgiving or Christmas, it brings warmth and nostalgia to every table.
Ingredients
4–5 large sweet potatoes (about 1.5 kg)
½ cup unsalted butter (melted)
½ cup brown sugar
½ cup whole milk or cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
2 cups mini marshmallows
Instructions
1. Preheat the oven to 375°F (190°C). Grease a medium casserole dish.
2. Peel and cut the sweet potatoes into large chunks. Boil or bake until tender (about 30–40 minutes). Drain well.
3. Mash the sweet potatoes until smooth. Add melted butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt. Mix until creamy.
4. Spread the mixture evenly in the greased casserole dish.
5. Bake uncovered for 20 minutes.
6. Remove from oven, top evenly with mini marshmallows.
7. Bake for another 8–10 minutes until the marshmallows are puffed and golden.
8. Let rest for 10 minutes before serving.
Notes
Make Ahead: Prepare the base up to one day in advance and refrigerate. Add marshmallows just before baking.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Reheat: Warm at 325°F (165°C) for 15–20 minutes, loosely covered with foil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 265
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg