Description

Sweet Potato Casserole with Marshmallows is a beloved holiday classic that combines creamy, buttery sweet potatoes with a golden, gooey marshmallow topping. Perfect for Thanksgiving, Christmas, or any cozy family gathering, this casserole is comforting, indulgent, and always a crowd-pleaser. Inspired by the nostalgic tradition of sweet potato casseroles in American homes, this recipe brings warmth and sweetness to every table.

Ingredients

Scale

4 cups mashed sweet potatoes (about 4 large sweet potatoes)
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups mini marshmallows

Optional Topping:

1/2 cup chopped pecans
2 tablespoons brown sugar

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Instructions

Peel and chop the sweet potatoes into evenly sized chunks. Place them in a large pot of boiling water and cook until tender, about 15–20 minutes. Drain and return to the pot.
Mash the sweet potatoes using a potato masher or hand mixer until smooth. Add butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until creamy and well combined.
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Spread the mashed sweet potato mixture evenly in the prepared baking dish and smooth the top.
Sprinkle mini marshmallows evenly over the top. If using pecans and brown sugar, sprinkle them over the marshmallows.
Bake in the preheated oven for 25–30 minutes, or until the marshmallows are golden brown and the edges of the casserole are bubbling.
Remove from the oven and let cool slightly before serving.

Notes

You can prepare the mashed sweet potatoes a day in advance and store in the refrigerator. Assemble and bake before serving.
Cover with foil if marshmallows brown too quickly. Remove foil for the last few minutes to allow golden browning.
Substitute half the butter with unsweetened applesauce for a lighter version.
Pair with roasted vegetables or a green salad to balance the sweetness.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F (175°C) until warmed through.

Prep Time: 15 minutes
Cook Time: 45 minutes