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Easy Sweet Potato Casserole with Marshmallows

A creamy, comforting sweet potato casserole topped with toasted marshmallows — perfect for holidays or cozy dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Sweet Potato Base
  • 4 cups sweet potatoes, cooked and mashed about 3 large sweet potatoes
  • 0.5 cup unsalted butter melted
  • 0.5 cup brown sugar packed
  • 0.25 cup milk
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp salt
Marshmallow Topping
  • 2 cups mini marshmallows

Equipment

  • Mixing bowls
  • Baking dish
  • Pot for boiling
  • Hand mixer or potato masher

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Peel and cube sweet potatoes. Boil until fork-tender, about 15–20 minutes. Drain well.
  3. Mash sweet potatoes until smooth in a large bowl.
  4. Mix in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until creamy.
  5. Spread sweet potato mixture evenly in the prepared baking dish.
  6. Bake for 25–30 minutes until heated through and slightly set.
  7. Remove from oven and sprinkle mini marshmallows evenly over the top.
  8. Turn oven to broil. Broil 1–3 minutes until marshmallows are golden brown and puffed, watching carefully.
  9. Let cool 5 minutes, then serve warm.

Notes

For a crunchy topping, mix pecans, brown sugar, flour, and butter and sprinkle before baking. Add marshmallows at the end.