Sweet Potato Casserole with Marshmallows
This sweet potato casserole with marshmallows combines silky smooth sweet potatoes with warm spices and a crown of golden, fluffy marshmallows on top. It's the perfect balance of savory and sweet, making it an ideal side dish for holiday dinners or any time you want to make a meal feel extra special.
Equipment
- Large pot For boiling sweet potatoes
- 9x13-inch baking dish
- Potato masher Or electric hand mixer
- Electric hand mixer (optional) For ultra-smooth texture
- Large mixing bowl
- Measuring cups and spoons
- Fork For testing doneness
- Aluminum foil For tenting if marshmallows brown too fast
- Baking sheet If roasting sweet potatoes
Ingredients
- 4 pounds sweet potatoes about 1.8kg, orange-fleshed variety recommended
- ½ cup butter 113g, melted
- ½ cup brown sugar 100g, packed
- 2 eggs room temperature
- 1 teaspoon vanilla extract 5ml
- ½ teaspoon cinnamon 1.5g
- ¼ teaspoon salt 1.5g
- 4 cups mini marshmallows about 200g
Instructions
- Preheat oven to 350°F (175°C). Scrub sweet potatoes, pierce with a fork, and roast on a baking sheet for 45-60 minutes until very tender. Alternatively, peel, cube, and boil for 15-20 minutes until fork-tender.
- Cool sweet potatoes slightly, then scoop flesh into a large mixing bowl. Mash until smooth, then beat with an electric mixer for 1-2 minutes. Add melted butter, brown sugar, eggs, vanilla, cinnamon, and salt; beat for 2-3 minutes until completely smooth and creamy.
- Grease a 9x13 inch baking dish. Pour in the sweet potato mixture and spread evenly with a rubber spatula, smoothing the top.
- Evenly distribute mini marshmallows across the entire surface. Press down very gently so they stick to the sweet potato mixture.
- Bake on the center rack for 25-30 minutes until marshmallows are golden brown and edges are bubbling. Watch closely during the last 10 minutes; tent with foil if browning too fast. For extra-toasted top, broil for 1-2 minutes, watching constantly.
- Remove from oven and let rest for 5-10 minutes before serving. Serve warm as a side dish, using a large spoon to ensure everyone gets plenty of marshmallow topping.
Notes
- Choose orange-fleshed sweet potatoes (often labeled as yams) rather than white sweet potatoes for the best flavor and texture.
- Don't skip beating the sweet potatoes with a mixer—it creates the silky, smooth texture that makes this casserole special.
- Use room temperature eggs to prevent the mixture from becoming lumpy.
- Make ahead: Prepare everything up to the marshmallow topping, cover, and refrigerate for up to 24 hours. Add marshmallows and bake when ready to serve.
- Watch the marshmallows closely during the final minutes of baking—they can burn in seconds under high heat.
- Try roasting instead of boiling the sweet potatoes for a deeper, more caramelized flavor.
- Don't overmix after adding eggs; mix just until combined to keep the texture light and fluffy.
- Let the casserole rest before serving to help it set up and make serving easier.
- Storage: Refrigerate leftovers covered for up to 4 days. Freeze assembled unbaked casserole for up to 3 months; thaw overnight in refrigerator before baking.
- Variations: Try pecan streusel topping, maple syrup instead of brown sugar, added nutmeg and ginger, orange zest, bourbon, shredded coconut, or reduced sugar.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 47gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 145mgPotassium: 450mgFiber: 3gSugar: 28gVitamin A: 295IUVitamin C: 4mgCalcium: 4mgIron: 4mg
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