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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines a smooth, cinnamon-scented sweet potato base with a golden, puffed marshmallow topping. Bake it in a 9x13-inch dish for a classic side with a soft center and toasted top.
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Prep Time 20 minutes
Cook Time 56 minutes
Resting time 10 minutes
Total Time 1 hour 26 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato base
  • 1 nonstick cooking spray for coating
  • 3 lb sweet potatoes
  • 0.5 cup unsalted butter melted
  • 0.33 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 0.5 tsp ground cinnamon
For the topping
  • 3 cup mini marshmallows

Equipment

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

Method
 

Prepare the sweet potato base
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Peel the sweet potatoes and cut them into 1-inch cubes.
  4. Place the sweet potato cubes in a 6-quart pot and cover with cold water by 1 inch.
  5. Bring the water to a boil, then simmer the sweet potatoes for 15 to 20 minutes, until the cubes are easily pierced with a fork.
  6. Drain the sweet potatoes and return them to the pot.
  7. Mash the sweet potatoes until smooth and let cool for 5 minutes.
  8. Stir in the melted butter, packed light brown sugar, whole milk, beaten eggs, vanilla extract, kosher salt, and ground cinnamon until combined.
  9. Spread the sweet potato mixture evenly in the prepared baking dish.
  10. Bake for 25 to 30 minutes, until the center reaches 160°F.
Add the topping
  1. Remove the casserole from the oven.
  2. Scatter the mini marshmallows evenly over the top.
  3. Return the casserole to the oven and bake for 8 to 12 minutes, until the marshmallows are puffed and golden.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest base, mash the sweet potatoes thoroughly before mixing in the other ingredients. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 2 months. For a dairy-free variation, use plant-based butter and unsweetened non-dairy milk.