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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows is baked until creamy underneath and puffed and golden on top. Roasting the sweet potatoes first brings out their sweetness, while a short rest helps the casserole set before serving.
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Prep Time 20 minutes
Cook Time 1 hour 34 minutes
resting 10 minutes
Total Time 2 hours 4 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 457
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 lb sweet potatoes
  • 0.5 cup unsalted butter divided (1 teaspoon for greasing; remainder melted)
  • 0.33 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the topping
  • 1 bag (10 oz) mini marshmallows

Equipment

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

Method
 

Roast the sweet potatoes
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Pierce the sweet potatoes several times with a fork.
  4. Place the sweet potatoes on the baking sheet and roast for 50-65 minutes, until fork-tender.
Make the filling
  1. Let the potatoes cool until easy to handle.
  2. Peel the potatoes and transfer the flesh to a large bowl.
  3. Reduce the oven to 350°F.
  4. Grease a 9x13-inch baking dish with 1 teaspoon of the butter.
  5. Melt the remaining butter.
  6. Mash the potatoes and stir in the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt until evenly combined.
Bake and top the casserole
  1. Spread the filling in the prepared dish.
  2. Bake uncovered for 25-30 minutes, until the center reaches 160°F.
  3. Scatter the marshmallows evenly over the top.
  4. Bake for 8-10 minutes, until puffed and golden.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For an even, fluffy filling, mash the sweet potatoes thoroughly before stirring in the other ingredients. Refrigerate leftovers for up to 4 days; freeze for up to 2 months and thaw overnight in the refrigerator. For a dairy-free version, use plant-based butter and unsweetened plant milk.