Sweet Potato Casserole with Marshmallows
A warm, comforting classic topped with toasted marshmallows, perfect for family gatherings. Smooth sweet potatoes meet a golden marshmallow topping in this beloved holiday dish.
Equipment
- Knife
- Cutting board
- Large pot
- Mixing Bowl
- Casserole dish
Ingredients
Main
- 4 large sweet potatoes about 2 lbs, peeled and cubed
- 1/2 cup granulated sugar
- 1/3 cup milk
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
Topping
- 2 cups mini marshmallows
- 1/2 cup chopped pecans optional
Instructions
- Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into uniform cubes for even cooking.
- Boil the Sweet Potatoes: Place cubes in a large pot, cover with water, and bring to a boil over medium-high heat. Simmer 15–20 minutes until fork-tender.
- Drain and Mash: Drain and return to the pot. Mash with a potato masher or electric mixer until smooth and bright orange.
- Mix in Ingredients: Add sugar, milk, melted butter, vanilla extract, cinnamon, and salt. Mix until creamy and glossy.
- Transfer and Smooth: Pour the mixture into a greased casserole dish and smooth the top evenly.
- Add the Topping: Scatter mini marshmallows evenly over the top. Sprinkle pecans if desired.
- Bake: Bake in a preheated oven at 350°F (175°C) for 30–35 minutes until marshmallows are golden brown.
- Cool and Serve: Let rest for 10 minutes before serving for best texture and flavor.
Notes
For deeper flavor, roast the sweet potatoes instead of boiling. Adjust sugar based on potato sweetness. Can be prepared a day ahead and baked before serving. Pecans add a pleasant crunch and nutty flavor.