Description
This easy sweet potato casserole with marshmallows is a classic holiday side dish featuring creamy mashed sweet potatoes mixed with warm spices and brown sugar, topped with golden, gooey marshmallows. It’s the perfect comforting addition to Thanksgiving or any festive meal.
Ingredients
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 nutmeg
10 oz mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and chop the sweet potatoes into large chunks. Place them in a saucepan and cover with water.
- Bring the water to a boil and cook the sweet potatoes until fork-tender, about 15–20 minutes.
- Drain the sweet potatoes and mash them in the saucepan or a large bowl.
- Add melted butter, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Stir until well combined.
- Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly inside.
- Sprinkle mini marshmallows generously over the top.
- Bake for 25–35 minutes, or until bubbly and the marshmallows are golden brown. Watch closely near the end to prevent burning.
Notes
To make ahead, prepare the sweet potato mixture in advance and refrigerate. Add marshmallows just before baking.
For a dairy-free version, substitute butter with coconut oil or plant-based butter.
Add a pecan streusel topping for extra crunch and a nutty twist.
Store leftovers in the refrigerator for up to 4 days. Reheat covered at 325°F or in the microwave in short intervals.
Avoid freezing as the marshmallow topping doesn’t thaw well.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
