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Classic Sweet Potato Casserole with Marshmallows

Classic Sweet Potato Casserole with Marshmallows - recipe card
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This sweet potato casserole is a velvety, spiced blend of roasted sweet potatoes, topped with a cloud of toasted marshmallows. The natural sweetness of the potatoes is enhanced with brown sugar and warm spices, while the marshmallows turn golden and gooey under the broiler. It’s a quintessential holiday side dish that feels like dessert.

Ingredients

Scale
  • 2 pounds sweet potatoes (about 2 large or 3 medium), peeled and cut into 1-inch chunks
  • 1/4 cup unsalted butter, plus more for greasing
  • 1/4 cup whole milk
  • 1/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 cups miniature marshmallows

Instructions

  1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter.
  2. Place sweet potato chunks in a large pot and cover with cold water by 1 inch. 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.
  3. Mash the sweet potatoes with a potato masher or beat with an electric mixer until smooth. Add the butter and stir until melted and fully incorporated. The residual heat will melt the butter.
  4. Stir in the milk, brown sugar, beaten egg, vanilla, cinnamon, nutmeg, and salt. Mix until completely smooth and evenly seasoned. Taste and adjust salt if needed.
  5. Spread the sweet potato mixture evenly into the prepared baking dish. Use a spatula to smooth the top.
  6. Bake uncovered for 20 minutes, until the edges are set and the center is hot. The surface may puff slightly.
  7. Remove from oven and scatter the miniature marshmallows evenly over the top. Return to oven and bake for 8-10 minutes, until marshmallows are puffed and golden brown. Watch carefully to avoid burning.
  8. For a deeper toast, switch to broiler on high for 1-2 minutes, keeping a close eye. Marshmallows can go from golden to black quickly.
  9. Let the casserole rest for 5 minutes before serving. This allows the layers to set and makes serving easier.

Notes

Storage: Cool completely, then cover and refrigerate for up to 4 days. Freezing: The sweet potato base (without marshmallows) can be frozen for up to 2 months. Thaw overnight in the refrigerator. Reheating: Cover with foil and bake at 350°F (177°C) for 15-20 minutes, until heated through. If marshmallows are already on top, remove foil for the last 5 minutes to re-crisp.

Nutrition

Keywords: sweet potato casserole, marshmallow sweet potatoes, holiday side dish, Thanksgiving recipe, sweet potato bake, marshmallow topping, Southern sweet potato casserole, easy casserole, gluten-free side, Christmas dinner, comfort food

Find it online: https://inagartencooks.com/classic-sweet-potato-casserole-with-marshmallows/