Sweet Potato Casserole with Marshmallows (Printable Version)
Creamy sweet potatoes baked with a golden marshmallow topping. An easy, comforting classic for holiday tables and family gatherings.
# What You Need:
→ Sweet Potato Base
01 - 4 large sweet potatoes (about 3.3 lbs), peeled and cut into chunks
02 - 1/3 cup unsalted butter, melted
03 - 1/2 cup whole milk
04 - 1/2 cup light brown sugar
05 - 2 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
→ Topping
10 - 2 cups mini marshmallows
# How-To:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Place peeled and chunked sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes until very tender, then drain thoroughly.
03 - Transfer drained sweet potatoes to a large mixing bowl and mash until smooth using a potato masher or hand mixer.
04 - Add melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix thoroughly until fully combined and creamy.
05 - Spread the sweet potato mixture evenly into the prepared baking dish.
06 - Bake uncovered for 25 minutes.
07 - Remove from oven and scatter mini marshmallows evenly across the surface.
08 - Return to oven and bake for 10 to 15 minutes until marshmallows are golden brown and toasted.
09 - Remove from oven and let rest for 5 minutes before serving.
# Expert Tips:
01 -
- The contrast between the creamy, spiced sweet potato base and the gooey marshmallow topping creates pure comfort food magic that will disappear before you can go for seconds.
- Its deceptively simple to make but looks impressive when that marshmallow layer turns golden brown, making you look like a kitchen genius.
02 -
- Cooling the sweet potatoes slightly before adding eggs prevents them from scrambling in the hot mixture, a lesson I learned the hard way during an early attempt.
- Placing the casserole in the upper third of the oven when adding marshmallows gives you that picture-perfect golden topping without burning.
03 -
- For the absolute creamiest texture, use a hand mixer instead of manually mashing, but stop as soon as smooth to prevent the potatoes from becoming gluey.
- If your marshmallows are browning too quickly, tent with foil but remove it for the final 2 minutes to ensure that beautiful golden finish.