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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows is baked until the sweet potato filling is smooth and the mini marshmallows are puffed and golden brown. Roasting the potatoes before mashing adds a tender, creamy base beneath the toasted topping.
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Prep Time 20 minutes
Cook Time 1 hour 33 minutes
Cooling and resting 30 minutes
Total Time 2 hours 23 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 4 lb sweet potatoes about 5 medium
  • 1 nonstick cooking spray for greasing
  • 0.5 cup unsalted butter melted
  • 0.33 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp fine salt
For the topping
  • 1 bag (10 oz) mini marshmallows

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 instant-read thermometer

Method
 

Make the casserole
  1. Heat the oven to 400°F.
  2. Scrub and dry the sweet potatoes, prick each several times with a fork, and set them on a rimmed baking sheet.
  3. Bake for 50-65 minutes, until a knife slides easily into the thickest potato.
  4. Cool for 20 minutes, then reduce the oven temperature to 350°F.
  5. Grease a 9x13-inch baking dish with nonstick cooking spray.
  6. Peel the sweet potatoes, transfer the flesh to a large bowl, and mash until mostly smooth.
  7. Add the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt; stir until evenly combined.
  8. Spread the mixture in the prepared dish and bake at 350°F for 25-30 minutes, until the center registers 160°F on an instant-read thermometer.
Add the topping
  1. Scatter the marshmallows evenly over the casserole and bake for 5-8 minutes, until puffed and golden brown.
  2. Rest the casserole for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potatoes while they are still warm. Refrigerate leftovers for 3-4 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter and milk.