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Sweet Potato Casserole

A comforting Sweet Potato Casserole topped with golden marshmallows, perfect for holidays and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups mashed sweet potatoes
  • 1/2 cup brown sugar
  • 1/4 cup milk use whole milk for extra creaminess
  • 1/2 cup butter, melted use unsalted butter for better control of salt
  • 2 pieces eggs room temperature eggs blend more smoothly
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 cups mini marshmallows buy good-quality marshmallows for a creamier toast

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a medium baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, eggs, vanilla extract, and cinnamon. Mix until smooth.
  3. Taste and add a pinch more cinnamon if desired.
  4. Spread the sweet potato mixture into the prepared baking dish, smoothing the top.
Baking
  1. Bake in the preheated oven for 25 minutes.
  2. Remove from the oven and sprinkle the mini marshmallows evenly on top.
  3. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and puffed.
Serving
  1. Serve warm as a Thanksgiving side dish or at any gathering.

Notes

Mash sweet potatoes the day before and chill to save time. If the mixture is too loose, fold in extra mashed sweet potato or flour. For a nutty kick, sprinkle chopped pecans mixed with brown sugar before adding marshmallows.