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Sweet Potato Casserole with Marshmallows

Creamy Sweet Potato Casserole with Toasted Marshmallows

A classic Thanksgiving side dish, this sweet potato casserole is incredibly creamy and topped with perfectly toasted marshmallows. Easy to make and always a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Sweet Potatoes peeled and cubed
  • 1/2 cup Unsalted Butter (1 stick)
  • 1 cup Packed Light Brown Sugar
  • 1/2 cup Whole Milk
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 1 1/2 cups Mini Marshmallows

Equipment

  • Large Pot
  • Potato Masher or Ricer
  • 9x13 inch baking dish
  • Mixing Bowls

Method
 

Instructions
  1. Boil sweet potatoes: Place cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender.
  2. Drain the sweet potatoes well and return them to the pot.
  3. Mash: Add butter and mash until smooth using a potato masher or ricer.
  4. Mix wet ingredients: Stir in brown sugar, milk, eggs, and vanilla extract until well combined.
  5. Add spices: Incorporate cinnamon, nutmeg, cloves, and salt. Mix thoroughly.
  6. Pour into baking dish: Pour the sweet potato mixture into a greased 9x13 inch baking dish.
  7. Top with marshmallows: Evenly spread mini marshmallows over the top.
  8. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
  9. Cool slightly: Let the casserole cool for a few minutes before serving.

Notes

For a richer flavor, use maple syrup instead of some of the brown sugar. You can also add pecans or walnuts to the casserole for added texture and flavor.