Sweet Potato Casserole with Marshmallows
A cozy holiday side dish made from scratch with fresh sweet potatoes and topped with toasted marshmallows for a warm, comforting treat perfect for holidays or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 pounds fresh sweet potatoes (about 1.4 kg)
- 6 tablespoons unsalted butter (85 g)
- 1/2 cup brown sugar (100 g)
- 1 teaspoon ground cinnamon (2 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/2 cup whole milk (120 ml)
- 2 cups large white marshmallows (about 50 large)
- 1/2 teaspoon salt (3 g)
Instructions
- Peel and chop the sweet potatoes into 1-2 inch chunks. Place in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 15-20 minutes. Drain well and return to the pot to dry out for a minute or two.
- Add butter, brown sugar, cinnamon, vanilla extract, milk, and salt to the hot sweet potatoes. Mash with a potato masher until smooth and creamy.
- Transfer the mashed sweet potatoes to a 9×13 inch baking dish and smooth the top with a spatula.
- Scatter the large marshmallows evenly over the top in a single layer.
- Bake in a preheated oven at 375°F (190°C) for 10-12 minutes until marshmallows puff up and turn golden brown. Watch closely to avoid burning.
Notes
Dry the sweet potatoes after boiling to prevent watery mash. Add marshmallows near the end of baking to toast perfectly without burning. You can assemble the casserole a day ahead and refrigerate before baking. Use fresh cinnamon for best flavor. Watch marshmallows closely while baking or broil for last 20-30 seconds for extra browning.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 22
- Sodium: 190
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 6
- Protein: 3
Keywords: sweet potato casserole, marshmallows, holiday side dish, Christmas recipe, Thanksgiving side, cozy comfort food