Sweet Potato Casserole with Toasted Marshmallows Recipe
This Sweet Potato Casserole is a classic, comforting side dish perfect for holiday dinners or any cozy meal. It features creamy mashed sweet potatoes flavored with warm spices and topped with a golden, toasty layer of mini marshmallows. This dish blends sweet and savory notes to create a crowd-pleaser that’s both delicious and easy to make.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sweet Potato Filling
- 4 large sweet potatoes, peeled and cut into large pieces
- 1 cup light brown sugar
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Marshmallow Layer
- 10 oz mini marshmallows
Instructions
- Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into large chunks. Place the pieces in a large saucepan and cover them with water to ensure they are fully submerged.
- Boil Sweet Potatoes: Bring the water to a boil over high heat. Cook the sweet potatoes until they are tender and easily pierced with a fork, about 20-25 minutes. The potatoes should be soft enough to fall apart easily.
- Drain and Mash: Drain the sweet potatoes well and return them to the saucepan. Use a potato masher to mash them thoroughly until smooth and creamy.
- Mix Filling Ingredients: Add the melted butter, light brown sugar, salt, ground cinnamon, vanilla extract, and ground nutmeg to the mashed sweet potatoes. Stir well until all ingredients are fully combined and the mixture is smooth.
- Prepare Baking Dish: Grease a 9×13-inch baking dish lightly with cooking spray to prevent sticking.
- Assemble the Casserole: Spread the sweet potato mixture evenly within the prepared baking dish, smoothing the top with a spatula for an even layer.
- Add Marshmallow Topping: Evenly distribute the mini marshmallows over the top of the sweet potato filling in a single layer.
- Bake: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the casserole for 25-35 minutes, or until the casserole is bubbly and the marshmallows have turned golden brown. Keep a close eye near the end of baking to avoid burning the marshmallows.
Notes
- For best texture, do not overboil the sweet potatoes to prevent them from becoming waterlogged.
- Use light brown sugar for a milder sweetness and a slight molasses flavor.
- You can substitute melted butter with margarine for a dairy-free option, but the flavor and texture may change slightly.
- To avoid marshmallows burning before fully melting, cover loosely with aluminum foil during the first 15-20 minutes of baking and then uncover to brown.
- This casserole can be prepared ahead of time and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven at 350°F until warmed through.
Keywords: sweet potato casserole, holiday side dish, mashed sweet potatoes, marshmallow topping, baked casseroles
