Description

Golden-orange sweet potatoes bathed in butter and spices, crowned with a cloud of toasted marshmallows that caramelize into a crackling, sweet crust—this Sweet Potato Casserole with Marshmallows transforms humble root vegetables into the star of any holiday table. This classic Southern comfort dish strikes the perfect balance between savory depth and dessert-like indulgence, making it a non-negotiable presence at Thanksgiving and Christmas feasts across America.

Ingredients

Scale

For the Sweet Potato Base:

4 pounds (1.8 kg) sweet potatoes, peeled and cubed into 1-inch pieces
½ cup (115g) unsalted butter, melted and slightly cooled
½ cup (100g) packed light brown sugar
2 large eggs, room temperature and lightly beaten
⅓ cup (80ml) whole milk or heavy cream
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon kosher salt

For the Marshmallow Topping:

4 cups (200g) mini marshmallows, or 16-20 large marshmallows halved
Optional: 2 tablespoons melted butter for brushing

Instructions

Place cubed sweet potatoes in a large pot and cover with cold water by 2 inches. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for 15-18 minutes until the sweet potatoes are fork-tender and fall apart easily. Drain thoroughly in a colander and let steam-dry for 3 minutes to evaporate excess moisture.
Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch (23x33cm) baking dish. Transfer the drained sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Using an electric mixer on medium speed, beat for 2-3 minutes until completely smooth and fluffy with no visible lumps.
Pour the sweet potato mixture into your prepared baking dish, using a spatula to spread it evenly into all corners. Gently tap the dish on the counter 2-3 times to release any air bubbles. Smooth the top surface. Bake uncovered for 25-30 minutes until the casserole is set around the edges and jiggles only slightly in the center when gently shaken.
Remove the casserole from the oven and let it rest for 10 minutes. Arrange mini marshmallows in an even layer across the entire surface, or place halved large marshmallows cut-side down in neat rows. Pack them closely together for maximum coverage. For extra richness, brush the marshmallows lightly with melted butter.
Switch your oven to the broil setting (high) and position the rack 6-8 inches from the heating element. Return the casserole to the oven and broil for 2-4 minutes, rotating the dish halfway through for even browning. Watch constantly—marshmallows should turn golden brown with some darker caramelized spots. Remove immediately when perfectly toasted. Let rest 5 minutes before serving.

Notes

Drain your boiled sweet potatoes thoroughly and let them steam-dry in the colander for 2-3 minutes before mashing. Excess moisture creates a soupy casserole that won’t set properly.
For ultra-smooth results, use a potato ricer or food mill rather than a hand masher.
Wait until the sweet potato base is completely set and slightly cooled before adding marshmallows to prevent them from melting into the filling.
For perfect caramelization, broil for just 2-3 minutes, watching constantly—marshmallows go from golden to burned in seconds.
To make ahead: Assemble the casserole completely without the marshmallow topping, cover tightly with foil, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes, bake covered at 350°F for 25 minutes to heat through, then add marshmallows and broil.
Store leftovers covered tightly in the refrigerator for up to 4 days. Reheat at 325°F for 20-25 minutes.
Choose starchy sweet potatoes with deep orange flesh for maximum flavor and natural sweetness

Prep Time: 20 minutes
Cook Time: 50 minutes