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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines a creamy, brown-sugar-sweetened sweet potato filling with a golden, puffed marshmallow topping. Bake the potatoes until tender, mash the filling, then finish the casserole in the oven.
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Prep Time 15 minutes
Cook Time 1 hour 38 minutes
Resting 10 minutes
Total Time 2 hours 3 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 0.5 cup unsalted butter divided (1 tablespoon for greasing and 7 tablespoons melted)
  • 4 lb sweet potatoes scrubbed
  • 0.5 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp fine salt
For the marshmallow topping
  • 1 bag (10 oz) miniature marshmallows

Equipment

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

Method
 

Prepare the sweet potato filling
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Prick the sweet potatoes all over with a fork.
  4. Place them on a rimmed baking sheet.
  5. Bake for 50 to 70 minutes, until a knife slides easily into the thickest part.
  6. Let the sweet potatoes cool until they are comfortable to handle.
  7. Peel them and transfer the flesh to a large bowl.
  8. Reduce the oven temperature to 350°F and melt the remaining 7 tablespoons of butter.
  9. Add the melted butter, brown sugar, milk, eggs, vanilla, and salt to the sweet potatoes.
  10. Mash and stir until well combined.
  11. Spread the mixture in the prepared baking dish.
  12. Bake for 25 to 30 minutes, until hot throughout and the center reaches 160°F.
Add the marshmallow topping
  1. Scatter the marshmallows evenly over the casserole.
  2. Bake for 8 to 12 minutes, until puffed and golden; watch closely so they do not burn.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, make sure the sweet potatoes are tender enough for a knife to slide easily into the thickest part. Refrigerate leftovers for 3 to 4 days; freezing is suitable for up to 2 months, though the marshmallow topping may soften. For a dairy-free variation, use plant-based butter and unsweetened oat milk.