Sweet Potato Casserole with Marshmallows

Thanksgiving just isn't the same without a classic Sweet Potato Casserole with Marshmallows! This recipe is a crowd-pleaser, perfectly balancing sweet and savory flavors with a fluffy, toasted marshmallow topping. Imagine a creamy, spiced sweet potato base topped with golden-brown marshmallows – it's pure comfort food and a staple for our family gatherings.

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Prep Time 15

Cook Time 20

Total Time 35

Course: Side Dish

Cuisine: American, Thanksgiving

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

4 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
1/2 cup butter melted, unsalted
1/2 cup granulated sugar
2 large eggs lightly beaten
1/4 cup milk
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 cups mini marshmallows

Pecan Crumble Topping (Optional)

1/2 cup chopped pecans optional, for topping
2 tbsp brown sugar optional, for topping
2 tbsp butter melted, optional for topping

Equipment

9x13-inch baking dish,
oven
Large bowl
Mixer or spoon

Method

Preheat your oven to 375°F (190°C). Cook the sweet potatoes until soft by baking, boiling, or microwaving. Peel and mash, ensuring no big lumps remain.
In a large bowl, combine mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
Grease a 9x13 inch baking dish to prevent sticking.
Pour the sweet potato mixture into the baking dish and spread evenly.
Sprinkle mini marshmallows evenly over the mixture. If using, mix pecan crumble topping ingredients and sprinkle over marshmallows.
Bake for 15-20 minutes or until marshmallows are golden brown and puffed. Watch closely to avoid burning.
Allow casserole to cool slightly before serving to help marshmallows set.

Notes

Feel free to customize with a pecan crumble topping for added texture. This recipe also offers vegan, gluten-free, and sugar-free substitutions to suit your needs.