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Marshmallow Sweet Potato Casserole is a delicious and visually appealing featured image showcasing the creamy texture and golden-brown marshmallow topping.

Marshmallow Sweet Potato Casserole Perfect

This Marshmallow Sweet Potato Casserole is a classic comfort food dish perfect for holidays or any occasion. It combines the creamy sweetness of sweet potatoes with a golden-brown, toasted marshmallow topping for a truly delightful experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dessert, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds sweet potatoes, peeled and cubed
  • 1 cup granulated sugar
  • 1/2 cup milk whole or 2%
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 cups mini marshmallows or about 1 large bag
  • Cooking spray or butter for greasing

Equipment

  • Large pot
  • Colander
  • Potato masher or electric mixer
  • 9x13 inch baking dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Place the peeled and cubed sweet potatoes in a large pot. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes, or until you can easily pierce them with a fork.
  3. Drain the sweet potatoes well. Give them a good shake in the colander to get rid of excess water.
  4. Return the drained sweet potatoes to the pot (or use a large mixing bowl).
  5. Add the granulated sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt.
  6. Use a potato masher or an electric mixer to mash the ingredients together until smooth. Do not overmix.
  7. Grease a 9x13 inch baking dish with butter or cooking spray.
  8. Pour the sweet potato mixture into the prepared dish and spread it evenly.
  9. Bake the casserole in the preheated oven for 25-30 minutes, or until it's heated through and slightly bubbly around the edges.
  10. Remove the casserole from the oven and sprinkle the mini marshmallows evenly over the top.
  11. Return the casserole to the oven and bake for another 5-10 minutes, or until the marshmallows are golden brown and puffy. Watch carefully to prevent burning.
  12. Alternatively, you can broil the marshmallows for a minute or two to get them toasted. If you broil, watch it constantly!
  13. Let the casserole cool for a few minutes before serving.
  14. Serve warm and enjoy!

Notes

For a chunkier texture, use a potato masher instead of an electric mixer. To prevent a soggy casserole, drain the sweet potatoes very thoroughly. The casserole can be made ahead of time up to 2 days before baking. Add chopped pecans or walnuts to the sweet potato mixture for added crunch. If marshmallows brown too quickly, tent the casserole with foil. If casserole is too runny, bake a bit longer or sprinkle with cornstarch.