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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines a smooth, buttery sweet potato filling with a puffed, golden marshmallow topping. Bake it in a 9x13-inch dish for a classic holiday side with a soft center and toasted top.
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Prep Time 15 minutes
Cook Time 56 minutes
Resting 10 minutes
Total Time 1 hour 21 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the baking dish
  • 1 Nonstick cooking spray for greasing
For the sweet potato filling
  • 3 lb sweet potatoes peeled and cut into 1 1/2-inch chunks
  • 0.5 cup unsalted butter cut into pieces
  • 0.33 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the topping
  • 1 package (10 oz) mini marshmallows

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot

Method
 

Prepare the baking dish
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Make the filling
  1. Put the sweet potatoes in a 6-quart pot and cover with cold water by 1 inch; bring to a boil, then simmer for 15 to 20 minutes, until fork-tender.
  2. Drain the sweet potatoes well.
  3. Let the potatoes cool for 5 minutes.
  4. Mash the potatoes with the butter.
  5. Stir in the brown sugar, milk, eggs, vanilla, and salt until combined.
Bake the casserole
  1. Spread the sweet potato mixture in the prepared dish and bake for 25 to 30 minutes, until the center reaches 160°F.
  2. Scatter the marshmallows evenly over the top and bake for 8 to 12 minutes, until puffed and golden.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For an evenly smooth filling, mash the potatoes while they are still warm. Refrigerate leftovers for up to 4 days; freeze yes, wrapped tightly for up to 2 months. For a dairy-free swap, use plant-based butter and unsweetened plant milk.