Easy Sweet Potato Casserole with Marshmallows
Creamy sweet potato casserole topped with golden, gooey marshmallows and optional pecans. A comforting holiday side dish that's simple to prepare and perfect for Thanksgiving, Christmas, and family dinners.
Servings: 8
Calories: 290kcal
Ingredients
- Sweet Potato Filling
- 3 pounds sweet potatoes peeled and cut into chunks
- ¼ cup unsalted butter melted
- ⅓ cup brown sugar
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- Topping
- 2 cups mini marshmallows
- ½ cup chopped pecans optional
Instructions
- Cook the sweet potatoes: Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well.
- Mash: Transfer the sweet potatoes to a large bowl and mash until mostly smooth.
- Make the filling: Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy and well combined.
- Fill the dish: Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly into it.
- Add toppings: Sprinkle with chopped pecans, if using, then spread the mini marshmallows evenly over the top.
- Bake: Bake at 375°F (190°C) for 25–30 minutes, or until heated through and the marshmallows are puffed and golden.
- Rest and serve: Let the casserole rest for 5–10 minutes before serving.
Notes
- Drain the cooked sweet potatoes thoroughly to prevent a watery casserole.
- Sweet potatoes vary in natural sweetness, so adjust the brown sugar to taste.
- Watch the marshmallows closely during the final minutes of baking because they can brown quickly.
- Add pecans for a delicious crunchy contrast.
- For a healthier version, reduce the brown sugar and butter and use your preferred milk.
Nutrition
- Calories: 290 kcal
- Carbohydrates: 43 g
- Protein: 5 g
- Fat: 12 g
- Saturated Fat: 5 g
- Sugar: 20 g
- Fiber: 5 g
- Sodium: 300 mg