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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows is baked until the sweet potato filling is set, then topped with mini marshmallows until puffed and golden. A 9x13-inch baking dish makes this classic American side easy to serve.
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Prep Time 20 minutes
Cook Time 1 hour 29 minutes
Total Time 1 hour 49 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 343
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 4 sweet potatoes large, about 3 pounds, scrubbed and dried
  • 0.5 cup unsalted butter melted
  • 0.33 cup light brown sugar packed
  • 0.5 cup whole milk
  • 2 eggs large, beaten
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 0.25 tsp ground cinnamon
For the topping
  • 1 package (10 oz) mini marshmallows

Equipment

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

Method
 

Bake the sweet potatoes
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Prick the sweet potatoes all over with a fork, place them on the baking sheet, and bake for 45–60 minutes, until a knife slides easily into the centers.
  3. Let the sweet potatoes cool until easy to handle, then peel them and place the flesh in a large bowl.
Make the filling
  1. Reduce the oven temperature to 350°F and grease a 9x13-inch baking dish.
  2. Mash the sweet potatoes until mostly smooth.
  3. Stir in the melted butter, brown sugar, milk, eggs, vanilla, salt, and cinnamon until evenly combined.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared baking dish.
  2. Bake for 25–30 minutes, until the center is set and reaches 160°F.
  3. Scatter the marshmallows evenly over the top and bake for 8–10 minutes, until puffed and golden.

Notes

For an especially smooth filling, mash the sweet potatoes thoroughly before stirring in the remaining filling ingredients. Refrigerate leftovers for up to 4 days; freezer storage is suitable for up to 2 months. For a dairy-free version, use dairy-free butter and milk.