Classic Sweet Potato Casserole with Marshmallow Topping
Add Preferred SourceSweet Potato Casserole is a classic comfort side that belongs on holiday tables and cozy family dinners alike. Creamy, lightly spiced sweet potatoes bake into a smooth, rich base, then get finished with a layer of toasted marshmallows for that familiar sweet topping everyone expects.
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This is a classic Sweet Potato Casserole, and for those of you who love marshmallows on top, it hits all the right notes. It comes together with simple ingredients, and the flavors are warm, balanced, and nostalgic. The sweet potatoes bake up soft and fluffy, the spices add just enough warmth, and the marshmallows melt into a golden, gooey topping that makes this dish disappear fast.
It’s perfect for holidays, but it’s also easy enough to make any time you want a comforting side dish. Serve it alongside roasted meats, holiday favorites, or even as a sweet-savory addition to a weeknight dinner.
Ingredients
- Sweet potatoes – You’ll need about 2 pounds of sweet potatoes.
- Unsalted butter – You can use salted butter, just don’t add more to the recipe until you check it for seasoning.
- Milk – I cook with whole milk for the best richness.
- Brown sugar – Or a little less if you don’t like it too sweet.
- Egg – Extra large egg is also fine.
- Cinnamon – Use fresh cinnamon! Freshly ground spices make all the difference.
- Spices: salt, allspice and nutmeg
- Vanilla extract – You can use artificial vanilla, I won’t tell.
- Mini marshmallows – Use the plain marshmallows, not the fruity ones.
How to Make Sweet Potato Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C). Spray a 2-quart casserole dish with non-stick spray and set it aside.
Place the peeled and diced sweet potatoes into a large stock pot and cover them with water. Bring to a boil over high heat, then cook for about 15 minutes, or until the potatoes are fork-tender. Drain well and transfer the potatoes to the bowl of a stand mixer.
Mix on low speed for about 2 minutes, stopping to scrape down the sides, until the sweet potatoes are mostly smooth and mashed. Add the butter while the potatoes are still warm and mix until fully incorporated.
Add the milk, the brown sugar, the egg, the vanilla, the cinnamon, the allspice, the salt, and the nutmeg. Continue mixing until smooth and well combined, scraping down the sides as needed.
Transfer the sweet potato mixture into the prepared casserole dish and spread it into an even layer. Bake for 40 minutes, until heated through and set.
Remove the dish from the oven and sprinkle the mini marshmallows evenly over the top.
Return the casserole to the oven and bake for an additional 5 minutes, or until the marshmallows are lightly toasted and beginning to melt. Let the casserole cool slightly before serving.
Chef Jenn’s Tips
- Cut the sweet potatoes into similar-sized pieces so they cook evenly.
- Add the butter while the potatoes are hot to help it melt smoothly.
- Watch the marshmallows closely at the end; they toast quickly.
Serving Ideas
Serve this casserole alongside roasted turkey, ham, lamb or chicken. It also pairs well with green beans, stuffing, or a crisp salad to balance the sweetness.
Storage
Cover and store the sweet potato casserole in an airtight container in the refrigerator for up to 3 days, reheating gently before serving.
Classic Sweet Potato Casserole with Marshmallow Topping
Ingredients
- 4 large sweet potatoes peeled and diced
- ½ cup unsalted butter softened
- 1 cup milk
- ½ cup brown sugar
- 1 large egg
- 2 tablespoons cinnamon
- ½ teaspoon salt
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1½ cups mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Spray a 2-quart casserole dish with non-stick spray.
- Boil the diced sweet potatoes in water for about 15 minutes or until tender; drain well.
- Mash the sweet potatoes in a stand mixer until smooth.
- Mix in the butter, then add the milk, brown sugar, egg, vanilla, cinnamon, allspice, salt, and nutmeg.
- Transfer to the casserole dish and bake for 40 minutes.
- Top with marshmallows and bake 5 minutes more, until lightly toasted.
- Cool slightly, then serve.
Notes
Chef Jenn’s Tips
- Cut the sweet potatoes into similar-sized pieces so they cook evenly.
- Add the butter while the potatoes are hot to help it melt smoothly.
- Watch the marshmallows closely at the end; they toast quickly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
