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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines smooth, buttery sweet potatoes with a golden, puffed marshmallow topping. Bake it in a 9x13-inch dish for a classic side with a soft center and a sweet toasted top.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 406
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 cooking spray for coating
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 3 qt water
  • 6 tbsp unsalted butter
  • 0.33 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, beaten
  • 1 tsp vanilla extract
  • 0.5 tsp salt
For the topping
  • 1 bag (10 oz) mini marshmallows

Equipment

  • 1 9x13-inch baking dish
  • 1 instant-read thermometer

Method
 

Make the casserole
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Put the sweet potatoes in a 6-quart pot and add the water.
  4. Bring the water to a boil over high heat.
  5. Reduce the heat to maintain a simmer and cook for 15–20 minutes, until the potatoes are easily pierced with a fork.
  6. Drain the potatoes well and return them to the pot.
  7. Mash the potatoes with the butter until smooth.
  8. Let the mashed potatoes cool for 5 minutes.
  9. Stir in the brown sugar, milk, beaten eggs, vanilla, and salt until evenly combined.
  10. Spread the mixture in the prepared baking dish.
  11. Bake for 25–30 minutes, until the center is set.
Add the topping
  1. Scatter the marshmallows evenly over the casserole.
  2. Bake for 8–12 minutes, until the marshmallows are puffed and golden and the center of the casserole registers 160°F on an instant-read thermometer.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For a smooth texture, mash the sweet potatoes thoroughly and let them cool for 5 minutes before stirring in the eggs. Store covered in the refrigerator for up to 4 days; freeze without the marshmallow topping for up to 2 months. For a dairy-free swap, use plant-based butter and milk.