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Delicious sweet potato casserole topped with marshmallows, perfect for holidays.

Sweet Potato Casserole with Marshmallows Easy

A delightful dish combining creamy sweet potatoes and sweet marshmallows, perfect for holidays or everyday meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 3-4 large sweet potatoes, peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
For the Topping
  • 2 cups mini marshmallows

Method
 

Preparation
  1. Place the cubed sweet potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat.
  2. Cook the potatoes for 15 to 20 minutes, or until they are very soft when pierced with a fork.
  3. Drain the potatoes well and return them to the pot or place them in a large mixing bowl.
  4. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little butter or oil.
  5. Add the melted butter, milk, brown sugar, vanilla extract, and salt to the cooked sweet potatoes.
  6. Use a potato masher or an electric hand mixer to blend everything together until the mixture is smooth and creamy.
  7. Spread the sweet potato mixture evenly into the prepared baking dish.
  8. Sprinkle the mini marshmallows evenly over the top of the potatoes.
Baking
  1. Bake for 15 to 20 minutes. Watch closely at the end to ensure the marshmallows are golden brown and toasted but not burnt.
  2. Remove from the oven and let it sit for 5 minutes before serving.

Notes

For the best texture and flavor, serve warm. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
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