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Sweet Potato Casserole with Marshmallow Topping

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • Sweet Potato Base
  • 4 large sweet potatoes (about 3 pounds), peeled and cubed
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar, packed
  • ¼ cup milk (or heavy cream for richer texture)
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • Topping
  • 3 cups mini marshmallows
  • (Optional: add ½ cup chopped pecans for crunch)

Instructions
 

  • Cook sweet potatoes: Place cubed sweet potatoes in a large pot of salted water. Boil until fork-tender, about 15–20 minutes. Drain well.
  • Mash potatoes: Transfer to a large mixing bowl and mash until smooth.
  • Mix base: Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until fully combined.
  • Assemble casserole: Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.
  • Add topping: Sprinkle mini marshmallows (and pecans, if using) evenly on top.
  • Bake: Bake at 350°F (175°C) for 20–25 minutes, until marshmallows are golden and bubbly.