Go Back

Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines a smooth, buttery sweet potato filling with a puffed, golden marshmallow topping. Bake it in a 9x13-inch dish for a classic holiday side with a soft center and toasted top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 56 minutes
Resting time 10 minutes
Total Time 1 hour 31 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 444
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 1 nonstick cooking spray
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 4 qt water
  • 0.5 cup unsalted butter melted
  • 0.33 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the topping
  • 1 bag (10 oz) mini marshmallows

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the filling
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Put the sweet potatoes and water in an 8-quart pot and bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  4. Drain the potatoes well and return them to the pot.
  5. Mash the potatoes until smooth.
  6. Let the potatoes cool for 5 minutes.
  7. Stir in the melted butter, brown sugar, milk, beaten eggs, vanilla, and salt until evenly combined.
  8. Spread the mixture in the prepared baking dish and bake for 25 to 30 minutes, until the center is set.
Add the topping
  1. Scatter the marshmallows evenly over the casserole.
  2. Bake for 8 to 12 minutes, until puffed and golden.
  3. Let the casserole rest for 10 minutes before serving.

Notes

Drain the sweet potatoes well so the filling stays thick and smooth. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a dairy-free version, use plant-based butter and unsweetened plant milk.