Go Back

Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines creamy, cinnamon-scented mashed sweet potatoes with a fluffy golden marshmallow topping. Boil the potatoes until fork-tender, spread the mixture in a baking dish, and bake until the center reaches 160°F.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 53 minutes
resting 10 minutes
Total Time 1 hour 8 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Put the sweet potatoes in a 6-quart pot and add the water.
  4. Bring to a boil, then simmer for 15–20 minutes, until the potatoes are fork-tender.
  5. Drain the potatoes and return them to the pot.
  6. Mash until smooth and let cool for 5 minutes.
  7. Stir in the remaining 7 tablespoons butter, brown sugar, milk, vanilla, cinnamon, and salt.
  8. Add the eggs and stir until fully combined.
  9. Spread the mixture evenly in the prepared baking dish.
Bake and top
  1. Bake for 25–30 minutes, until the center reaches 160°F.
  2. Scatter the marshmallows evenly over the casserole.
  3. Bake for 5–8 minutes, until puffed and golden.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For an even marshmallow topping, scatter the marshmallows in a single layer and watch them closely as they bake until puffed and golden. Refrigerate leftovers for up to 4 days; freezing is not recommended because the marshmallow topping can change texture. For a dairy-free swap, use plant-based butter and unsweetened plant milk.