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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines smooth, buttery mashed sweet potatoes with a golden, puffed marshmallow topping. Bake it in a 9x13-inch dish for a classic side with a soft center and toasted finish.
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Prep Time 15 minutes
Cook Time 52 minutes
Resting time 10 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.25 cup unsalted butter
  • 0.33 cup brown sugar light, packed
  • 0.33 cup milk
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp salt
For the topping
  • 3 cup marshmallows mini

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a large pot and cover with cold water by 1 inch.
  4. Bring to a boil, then simmer for 15–20 minutes, until very tender when pierced with a fork.
  5. Drain the potatoes well and return them to the pot.
  6. Mash the potatoes until smooth.
  7. Stir in the butter and brown sugar until the butter has melted.
  8. Stir in the milk, eggs, vanilla, and salt until combined.
  9. Spread the mixture evenly in the prepared baking dish.
  10. Bake for 25–30 minutes, until the center reaches 160°F.
Top and finish
  1. Scatter the marshmallows evenly over the casserole.
  2. Bake for 5–8 minutes, until puffed and golden.
  3. Let the casserole rest for 10 minutes before serving.

Notes

Drain the sweet potatoes well so the casserole stays thick and smooth. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free butter and milk.