Go Back
Sweet Potato Casserole with Marshmallows

Classic Sweet Potato Casserole with Marshmallows

A creamy and comforting sweet potato casserole topped with toasted marshmallows, perfect for Thanksgiving or any special occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Sweet Potatoes Peeled and cubed
  • 1/2 cup Unsalted Butter (1 stick)
  • 1 cup Packed Light Brown Sugar
  • 1/2 cup Whole Milk
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 1 cup Mini Marshmallows

Equipment

  • Large pot
  • Potato masher or electric mixer
  • 9x13 inch baking dish

Method
 

Instructions
  1. Boil sweet potatoes: Place cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender.
  2. Drain the sweet potatoes well.
  3. Mash sweet potatoes: Return the cooked sweet potatoes to the pot. Add butter and mash until smooth. You can use a potato masher or an electric mixer for this step.
  4. Mix in wet ingredients: Stir in brown sugar, milk, eggs, and vanilla extract until well combined.
  5. Add spices: Add cinnamon, nutmeg, cloves, and salt. Mix thoroughly.
  6. Pour into baking dish: Pour the sweet potato mixture into a greased 9x13 inch baking dish.
  7. Top with marshmallows: Evenly spread mini marshmallows over the top of the casserole.
  8. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
  9. Cool slightly: Let the casserole cool for a few minutes before serving.

Notes

For a richer flavor, use maple syrup in addition to or instead of some of the brown sugar. You can also add pecans or walnuts to the casserole for added crunch. Leftovers can be stored in the refrigerator for up to 3 days.