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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows pairs creamy, cinnamon-sweet mashed potatoes with a puffed, lightly browned topping. Roast the sweet potatoes until tender, bake the casserole, then finish it under the marshmallows.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Cooling and resting time 30 minutes
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 326
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato casserole
  • 4 lb sweet potatoes medium, scrubbed
  • 1 nonstick cooking spray for coating
  • 0.5 cup unsalted butter melted
  • 0.5 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the marshmallow topping
  • 3 cup marshmallows mini

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Preheat the oven to 400°F.
  2. Arrange the sweet potatoes on a foil-lined rimmed baking sheet and roast for 50 to 65 minutes, until a knife slides easily into the centers.
  3. Let the sweet potatoes cool until they are easy to handle, about 20 minutes.
  4. Peel the sweet potatoes, transfer the flesh to a large bowl, and mash.
  5. Reduce the oven temperature to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  6. Stir the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt into the mashed sweet potatoes until combined.
  7. Spread the mixture in the prepared dish.
  8. Bake for 25 to 30 minutes, until the center registers at least 160°F on an instant-read thermometer.
Finish with marshmallows
  1. Scatter the marshmallows evenly over the casserole.
  2. Bake for 8 to 12 minutes, until puffed and lightly browned.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potato flesh thoroughly before mixing in the other ingredients. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and milk.