Sweet Potato Casserole with Marshmallows (Easy Classic)
This Sweet Potato Casserole with Marshmallows is a delectable twist on a classic southern comfort dish, merging velvety sweet potatoes with a delightful toasted marshmallow topping. It is perfect for festive gatherings, adding warmth and a touch of nostalgia to any celebratory table.
Equipment
- 9x13 inch (33x23cm) baking dish
- Large Pot
- Colander
- Potato masher
- Large mixing bowl
- Aluminum foil
Ingredients
Sweet Potato Casserole Ingredients
- 4 cups sweet potatoes peeled and cubed, about 2 lbs / 900g
- ½ cup granulated sugar 100g
- 2 tablespoons unsalted butter melted, 1 oz / 28g
- ¼ cup whole milk 60ml
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 8 cups water for boiling, enough to cover sweet potatoes
Topping Ingredients
- 2 cups mini marshmallows about 4 oz / 115g
Instructions
- Preheat your oven to 190°C (375°F). Grease a 9x13-inch (33x23cm) baking dish and set aside.
- Bring a large pot of water to a boil, add the cubed sweet potatoes, and cook for 15-20 minutes or until fork-tender. Drain in a colander and let them steam dry for 1-2 minutes before transferring to a large mixing bowl.4 cups sweet potatoes, 8 cups water
- Using a potato masher, mash the sweet potatoes until smooth. Add sugar, melted butter, milk, vanilla extract, cinnamon, and salt. Stir until well combined and creamy.4 cups sweet potatoes, 1/2 cup granulated sugar, 2 tablespoons unsalted butter, 1/4 cup whole milk, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1/8 teaspoon salt
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Top evenly with mini marshmallows, covering the surface completely.2 cups mini marshmallows
- Bake in the preheated oven for 20-25 minutes until the marshmallows are puffed and golden brown and the edges are bubbling. If the marshmallows start browning too quickly, cover loosely with aluminum foil for the remaining time.2 cups mini marshmallows
Notes
Storage: Refrigerate leftovers covered for up to 3 days. The plain sweet potato filling (without marshmallows) can be frozen for up to 1 month.
Make-Ahead: Prepare the sweet potato filling up to 2 days ahead and refrigerate in the baking dish. Let it sit at room temperature for 20 minutes before adding marshmallows and baking. Do not add marshmallows before refrigerating — they absorb moisture and turn flat and sticky.
Pro Tips: Drain the boiled sweet potatoes well and let them steam dry in the colander for 1-2 minutes before mashing — this prevents a watery filling. Level the surface with the back of a spoon for even marshmallow browning.
Substitutions: For a pecan crunch topping, scatter ½ cup (55g) chopped pecans over the marshmallows before baking. Use canned sweet potatoes (drained and patted dry) for a shortcut — reduce sugar as canned varieties are often sweeter.
Serving Suggestion: Serve alongside roast turkey, glazed ham, green bean casserole, or roasted Brussels sprouts for a balanced holiday spread.
Nutrition
Serving: 1servingCalories: 176kcalCarbohydrates: 36gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 98mgPotassium: 238mgFiber: 2gSugar: 23gVitamin A: 9534IUVitamin C: 2mgCalcium: 38mgIron: 0.4mg
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