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Sweet Potato Casserole With Marshmallows

Smooth, buttery sweet potato casserole with warm cinnamon and a golden toasted marshmallow topping. A classic Thanksgiving side that kids and grown-ups love.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 280 kcal

Ingredients
  

  • 3 1/2 lb sweet potatoes about 5 medium, peeled and cut into 1-inch cubes
  • 1/2 cup packed brown sugar
  • 4 tbsp unsalted butter melted
  • 1/2 cup whole milk
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3 cups mini marshmallows

Instructions
 

  • Put the sweet potatoes in a large pot, cover with cold salted water and bring to a boil. Simmer for 15 to 20 minutes until very tender. Drain well.
  • Preheat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  • Mash the sweet potatoes until smooth. Let them cool for 5 minutes, then beat in the brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg and salt.
  • Spread the mixture in the baking dish and bake for 25 minutes, until set around the edges.
  • Cover the top with marshmallows and bake 10 to 12 minutes more, until puffed and golden. Watch closely so they don't burn. Rest 5 minutes and serve.

Notes

Make ahead: Make the sweet potato base up to 2 days ahead and refrigerate, covered. Bake 35 to 40 minutes, then add the marshmallows.
Storage: Refrigerate leftovers up to 4 days.
Reheat: Warm at 350°F (175°C) for 15 to 20 minutes, or microwave single portions.
Variations: Use a pecan streusel instead of marshmallows, or do half and half. Roasting the sweet potatoes instead of boiling gives a deeper flavor.
Keyword marshmallow sweet potatoes, sweet potato casserole, sweet potato casserole with marshmallows, thanksgiving side dish