Sweet Potato Casserole with Marshmallows
Creamy sweet potatoes baked with butter, brown sugar, and warm spices, topped with gooey golden marshmallows — a classic holiday side that everyone loves.
Equipment
- Large pot
- Mixing bowl
- Potato masher
- 9x13-inch baking dish
- Oven mitts (for that golden top reveal 😉)
Ingredients
- 4 large sweet potatoes about 3 lbs, peeled and cubed
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- ¼ cup heavy cream or milk
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 cups mini marshmallows or more to taste
Instructions
Cook Sweet Potatoes:
- Boil sweet potato cubes in a large pot until tender (about 15 minutes). Drain and let cool slightly.
Mash & Mix:
- Mash potatoes in a bowl. Stir in melted butter, brown sugar, cream, vanilla, cinnamon, nutmeg, and salt until smooth.
Assemble:
- Spread mixture evenly into a greased 9x13-inch baking dish.
Top:
- Add mini marshmallows evenly on top.
Bake:
- Bake at 375°F (190°C) for 20–25 minutes, or until marshmallows are puffed and golden brown.
Serve:
- Let rest 10 minutes before serving — warm, gooey, and perfect.
Notes
💡 Quick Tip: For a more caramelized flavor, use dark brown sugar or add a drizzle of maple syrup before baking.
🧊 Storage: Store leftovers in the fridge for up to 4 days. Reheat gently in the oven to keep the marshmallows crisp.
🧊 Storage: Store leftovers in the fridge for up to 4 days. Reheat gently in the oven to keep the marshmallows crisp.