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Easy Sweet Potato Casserole

A cozy and delicious sweet potato casserole topped with gooey marshmallows, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Filling
  • 4 large large sweet potatoes, peeled and cut into large pieces Sweet potatoes add natural sweetness.
  • 1 cup light brown sugar Adds a touch of caramel flavor.
  • ½ cup butter, melted Brings richness and creaminess.
  • 1 teaspoon vanilla extract Enhances the sweet notes.
  • ½ teaspoon cinnamon Adds warmth and cozy aroma.
  • ½ teaspoon salt Balances the sweetness.
  • ¼ teaspoon nutmeg Adds unexpected depth.
For the Marshmallow Layer
  • 10 oz mini marshmallows Creates an irresistible topping.

Method
 

Preparation
  1. Peel and cut the sweet potatoes into large chunks. Place them in a large saucepan and cover them with water.
  2. Bring the water to a boil and let the sweet potatoes bubble until tender, about 15-20 minutes.
  3. Drain the sweet potatoes and return them to the saucepan. Mash until ultra-smooth and creamy.
  4. Mix in melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg until combined.
  5. Prepare a 9x13 inch baking dish with cooking oil.
  6. Spread the sweet potato filling evenly in the baking dish.
  7. Top with an even layer of mini marshmallows.
Baking
  1. Bake in a preheated oven at 350°F (175°C) for 25-35 minutes until the marshmallows are golden brown.

Notes

Prepare the sweet potato filling up to two days in advance. Leftovers can be stored in the fridge for up to 4 days and can be frozen before baking.