Sweet Potato Casserole with Marshmallows
This classic holiday casserole features a velvety smooth sweet potato base topped with a golden layer of toasted mini marshmallows. It is the ultimate crowd-pleasing side dish that disappears from the table every single time.
Classic holiday sweet potato casserole with an irresistible toasted marshmallow topping.
Nutrition per serving
Ingredients
main
filling
topping
Instructions
Cook the Sweet Potatoes
Boil peeled and chopped sweet potatoes in a large pot of salted water for 15 to 20 minutes until fork tender. Drain thoroughly and allow to steam dry for 5 minutes so the casserole is not watery.
Make the Sweet Potato Mash
Mash the drained sweet potatoes with melted butter, brown sugar, vanilla extract, cinnamon, and a generous pinch of salt until completely smooth and creamy. Taste and adjust sweetness as needed.
Assemble the Casserole
Preheat oven to 375 degrees F. Spread the sweet potato mash evenly into a greased 9 by 13 inch baking dish. Scatter mini marshmallows in an even layer over the top covering the entire surface.
Bake Until Golden
Bake for 15 to 20 minutes until marshmallows are puffed, golden brown, and toasted on top. Watch carefully in the final few minutes as marshmallows can burn very quickly. Serve immediately.
Substitutions
Common mistakes
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