Go Back

Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines mashed sweet potatoes, butter, brown sugar, and vanilla under a puffed, golden marshmallow topping. Bake the casserole in a 9x13-inch dish and rest it for 10 minutes before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 22 minutes
Resting 10 minutes
Total Time 1 hour 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato filling
  • 3 lb sweet potatoes scrubbed
  • 1 nonstick cooking spray as needed
  • 0.5 cup unsalted butter melted
  • 0.5 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
Topping
  • 1 bag (10 oz) miniature marshmallows

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Cook the potatoes and assemble the filling
  1. Heat the oven to 400°F. Place the sweet potatoes on a rimmed baking sheet and bake for 45-60 minutes, until a knife slides easily into the centers.
  2. Let the potatoes cool until easy to handle, then reduce the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Peel the potatoes and mash them in a large bowl until mostly smooth.
  4. Stir in the melted butter, brown sugar, milk, eggs, vanilla, and salt until evenly combined.
  5. Spread the mixture in the prepared baking dish and bake for 20-25 minutes, until the center reaches 160°F.
Add the marshmallows
  1. Scatter the marshmallows evenly over the casserole and bake for 5-8 minutes, until puffed and golden.
  2. Rest the casserole for 10 minutes before serving.

Notes

For an even bake, spread the filling in an even layer and watch the marshmallows closely until puffed and golden. Refrigerate leftovers for 3-4 days; freezer-friendly for up to 2 months. For a dairy-free variation, use dairy-free butter and milk.