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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows bakes into a smooth, cinnamon-scented filling topped with puffed, lightly golden marshmallows. Boil and mash the sweet potatoes, then finish the casserole in a 9x13-inch baking dish.
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Prep Time 20 minutes
Cook Time 47 minutes
Resting 10 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 4 tbsp unsalted butter
  • 0.5 cup milk
  • 0.5 cup light brown sugar packed
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 eggs large, lightly beaten
For the topping
  • 1 package (10 oz) mini marshmallows

Equipment

  • 1 9x13-inch baking dish
  • 1 5-quart saucepan

Method
 

Make the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a 5-quart saucepan and cover with water.
  4. Bring to a boil over high heat.
  5. Reduce the heat and simmer for 15 to 20 minutes, until very tender when pierced with a fork.
  6. Drain the sweet potatoes well and return them to the saucepan.
  7. Mash the sweet potatoes with the butter until smooth.
  8. Let the potatoes cool for 5 minutes.
  9. Stir in the milk, brown sugar, salt, cinnamon, and vanilla.
  10. Mix in the eggs until combined.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared dish.
  2. Bake for 20 to 25 minutes, until the center reaches 160°F.
  3. Scatter the marshmallows evenly over the casserole.
  4. Bake for 5 to 8 minutes, until puffed and lightly golden.
  5. Rest the casserole for 10 minutes before serving.

Notes

For the smoothest filling, mash the potatoes while they are hot. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a dairy-free variation, use dairy-free butter and unsweetened plant milk.