Sweet Potato Casserole With Marshmallows
One of my all-time favorite ways to celebrate the season is with a Southern Sweet Potato Casserole that’s rich, creamy, and topped with a golden layer of marshmallows.
Equipment
- Large pot
- Potato masher or hand mixer
- Mixing Bowl
- Baking dish (9x13-inch)
- Spatula or wooden spoon
- Oven Mitts
Ingredients
For the Mashed Sweet Potatoes
- 4 cups peeled and cubed sweet potatoes about 4 medium
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the Topping
- 2 cups mini marshmallows
- 2 tbsp brown sugar optional, for extra caramelization
Instructions
Prepare the Sweet Potatoes
- Peel and cube your sweet potatoes into roughly 1-2 inch pieces. This helps them cook evenly.
- Place the cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the sweet potatoes are fork-tender, about 15–20 minutes.
- Pro Tip: Start with cold water so the sweet potatoes cook evenly and don’t get mushy on the outside.
Mash the Sweet Potatoes
- Drain the cooked sweet potatoes and return them to the pot or a large mixing bowl.
- Add softened butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Mash until smooth and creamy. You can use a potato masher for a slightly chunky texture or a hand mixer for ultra-smooth results.
- Pro Tip: Warm the milk slightly before adding—it makes the mash silkier and easier to mix.
Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- Transfer the mashed sweet potatoes to your greased 9x13-inch baking dish. Smooth the top with a spatula.
- Sprinkle the mini marshmallows evenly over the top. If you like extra caramelization, sprinkle a little brown sugar over the marshmallows.
Bake the Casserole
- Place the casserole in the preheated oven and bake for 25–30 minutes, or until the marshmallows are golden brown and slightly toasted on top.
- Pro Tip: Keep a close eye on the marshmallows during the last 5 minutes—they can go from golden to burnt very quickly.
Serve and Enjoy
- Remove from the oven and let the casserole cool for a few minutes. This helps the marshmallows set slightly so they don’t slide off when scooping.
- Serve warm as a side dish, or enjoy it as a dessert with a scoop of vanilla ice cream.
Notes
Nutritional Value (per serving, approx.)
- Calories: 280
- Carbohydrates: 48g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 4g
- Sugar: 27g
- Sodium: 120mg