Classic Sweet Potato Casserole with Marshmallow Topping
A simple and delicious sweet potato casserole recipe, perfect for holiday gatherings and family dinners. This version features a creamy sweet potato base topped with melted marshmallows.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 (10.5 ounce) bag marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Boil or steam the sweet potato cubes until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes until smooth.
- Add the softened butter, granulated sugar, milk, vanilla extract, and salt to the mashed sweet potatoes. Mix until well combined and creamy.
- Pour the sweet potato mixture into a 9×13 inch baking dish.
- Spread the marshmallows evenly over the top of the sweet potato mixture.
- Bake for 25-30 minutes, or until the marshmallows are puffed and golden brown.
- Let stand for a few minutes before serving.
Notes
- For a pecan streusel topping, combine 1 cup chopped pecans, 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/4 cup melted butter. Sprinkle over the sweet potato mixture before baking.
- You can prepare this casserole a day in advance. Cover and refrigerate. Add marshmallows just before baking and increase baking time slightly if needed.
- For a dairy-free or vegan option, use plant-based butter and milk alternatives. Ensure your marshmallows are vegan.
- To make this gluten-free, ensure all ingredients are certified gluten-free.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 55g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg