Sweet Potato Casserole with Marshmallows
A make-ahead holiday casserole of buttery mashed sweet potatoes spiced with cinnamon and nutmeg, baked under a golden toasted mini marshmallow topping.
Servings: 12 servings
Calories: 290kcal
Cost: 2
Equipment
- 9x13-inch baking dish
- large pot
- colander
- potato masher or hand mixer
- large mixing bowl
- wooden spoon or rubber spatula
- measuring cups and spoons
- wire cooling rack for resting the casserole
Ingredients
- 3 lb sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup packed light brown sugar
- 1/2 cup whole milk
- 4 tbsp unsalted butter, melted
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 tsp salt
- 4 cups mini marshmallows
Instructions
- Preheat the oven to 350°F and butter a 9x13-inch baking dish.
- Boil the sweet potato chunks in a large pot of salted water for 15 to 20 minutes, until fork tender.
- Drain well and return the sweet potatoes to the hot empty pot for 1 minute, stirring once or twice to remove excess moisture.
- Mash the sweet potatoes until smooth using a potato masher or hand mixer.
- Stir in the brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Let cool for about 5 minutes.
- Beat in the eggs until the mixture is completely combined and slightly lighter in color.
- Spread the sweet potato mixture evenly into the prepared baking dish and smooth the top.
- Bake uncovered for 25 minutes, until heated through and just set in the center.
- Cover the surface evenly with the mini marshmallows, extending all the way to the edges.
- Return to the oven for 8 to 10 minutes, until the marshmallows are puffed and golden brown, watching closely during the final 2 minutes.
- Let the casserole rest for 10 minutes before serving.
Notes
Make ahead by assembling through Step 7, then cover and refrigerate for up to 2 days. Bake from cold, adding about 10 extra minutes before topping with marshmallows. Store leftovers covered in the refrigerator for up to 4 days and reheat covered at 325°F for 15 to 20 minutes. The unbaked casserole base (without marshmallows) freezes well for up to 3 months. Drying the boiled potatoes in the hot pot helps prevent a watery casserole.