Sweet Potato Casserole with Marshmallows
Marshmallows and sweet potatoes are a Thanksgiving classic! This sweet potato casserole is a perfect addition to any holiday table.
Servings: 14
Ingredients
- 4 lbs. sweet potatoes (6 to 7 medium)
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups mini marshmallows
Instructions
- Trim, peel, and wash sweet potatoes. Cut into 1-inch chunks. Put into a large pot of water, cover; bring to a boil over high heat. Turn heat down to medium, boil potatoes until they are fork tender, about 10 minutes. Drain well.4 lbs. sweet potatoes
- Preheat oven to 375°F. Lightly grease a 9 x 13 inch baking dish or spray with nonstick spray.
- Transfer the cooked sweet potatoes to a large mixing bowl. Cut butter into small chunks; add to the sweet potatoes. Mash them with a potato masher or an electric mixer until smooth and butter is melted.¼ cup unsalted butter
- Add brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir well to combine.½ cup brown sugar, packed, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- Evenly spread the sweet potato mixture into the prepared baking dish.
- Bake in the preheated oven for 25 minutes, or until the casserole is heated through and the edges are slightly golden brown.
- Remove the casserole from the oven and sprinkle the mini marshmallows evenly over the top. Return the casserole to the oven and bake for an additional 8 to 10 minutes, or until the marshmallows are golden brown and toasted. Serve warm.2 cups mini marshmallows
Video
Notes
- Make ahead: Sweet potatoes can be cooked ahead of time and refrigerated. If using chilled potatoes, melt butter before adding it to the potatoes and mashing. The casserole can also be assembled ahead of time (without marshmallows) and refrigerated or frozen. For best results, thaw overnight in the refrigerator before baking.
- Cooking sweet potatoes: Choose your favorite way to cook sweet potatoes. They can be boiled, baked (remove peel after baking), or pressure cooked. See Instant Pot Sweet Potatoes.
- Recipe retested and revised 11/2024. Previously published as Handheld Sweet Potato Casserole without Nuts.
Nutrition
Serving: 0.5cup | Calories: 150kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 144mg | Potassium: 123mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4048IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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