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sweet potato casserole
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Easy Sweet Potato Casserole with Marshmallows

This sweet potato casserole is creamy mashed sweet potatoes with butter, brown sugar, cinnamon and vanilla, baked under a golden layer of toasted mini marshmallows. Make the base a day ahead for Thanksgiving.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: easy sweet potato casserole, sweet potato casserole, sweet potato casserole with marshmallows, thanksgiving side dishes, thanksgiving sweet potato casserole
Servings: 8 servings
Calories: 320kcal
Author: Sam Rowan

Equipment

  • Large pot
  • Colander
  • Potato masher or hand mixer
  • 9x13-inch (3-quart) baking dish
  • Instant-read thermometer

Ingredients

Sweet potato base

  • 3 pounds sweet potatoes about 4 medium, peeled and cut into 1-inch cubes
  • 4 tablespoons unsalted butter melted
  • ⅓ cup packed light brown sugar
  • ½ cup whole milk
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Topping

  • 4 cups mini marshmallows about 7 ounces

Instructions

  • Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Put the sweet potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then simmer for 15–20 minutes, until a fork slides in with no resistance. Drain well and return to the warm pot for 1 minute to steam off excess water.
  • Mash the sweet potatoes until smooth. Add the melted butter, brown sugar, milk, vanilla, cinnamon and salt and mix well.
  • Let the mixture cool for 5 minutes, then stir in the eggs until fully combined.
  • Spread the mixture evenly in the baking dish. Bake uncovered for 25 minutes, until the edges are set and the center reaches 165°F (74°C).
  • Scatter the marshmallows over the top in an even layer. Bake for 8–10 minutes more, until puffed and golden brown. Watch closely in the last few minutes; marshmallows burn quickly. Rest for 5 minutes before serving.

Notes

Make ahead: complete steps 1–4, spread in the dish, cover and refrigerate for up to 1 day. Bake straight from the fridge for 35–40 minutes until the center reaches 165°F (74°C), then add the marshmallows and finish as in step 6.
For a darker top, broil the marshmallows for 30–60 seconds at the end instead of baking longer. Do not walk away from the oven.
Nutrition is an estimate per serving from USDA values.