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Sweet Potato Casserole with Marshmallows

Buttery mashed sweet potatoes with brown sugar, vanilla and warm spice, baked under a layer of toasted marshmallows. Make the marshmallows yourself for a soft, vanilla top.

⏱ 1 hr 20 min (20 min prep, 1 hr cooking) 🍽 Serves 10 Β· about β…” cup make aheadkid friendly gluten free

Part of our Thanksgiving dinner: menu, timeline and shopping list β†’

πŸ“… Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 10 servings
  • 3 lb Sweet potatoes, peeled and cut in 2-inch chunks
  • 4 tbsp Butter, unsalted, plus more for the dish
  • ΒΌ cup Brown sugar
  • Β½ cup Whole milk, warm
  • 1 tsp Vanilla extract
  • Β½ tsp Ground cinnamon
  • ΒΌ tsp Ground nutmeg
  • Β½ tsp Table salt
  • 4 cup Marshmallows, mini marshmallows, or homemade cut in ΒΎ-inch cubes

Make it yourself

Make the butter yourself β†’ Out of brown sugar? Make it β†’ Make the marshmallows yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, potato masher or hand mixer, 2-quart baking dish.

  1. Cover the sweet potatoes with cold water in the pot, bring to a boil and simmer until very tender, 15 to 20 minutes. Drain well.
  2. Mash with the butter, brown sugar, milk, vanilla, cinnamon, nutmeg and salt until smooth. Taste; add a little more sugar if your sweet potatoes aren’t very sweet.
  3. Heat the oven to 350Β°F and butter the baking dish. Spread the sweet potatoes in it and bake 20 minutes, until hot.
  4. Scatter the marshmallows over the top in a single snug layer and bake 8 to 12 minutes more, watching closely, until puffed and golden. (Or brown them under the broiler for 1 to 2 minutes, standing right there.)
Make aheadMake the mashed sweet potatoes up to 2 days ahead and refrigerate them in the dish. Bake 30 to 35 minutes from cold before adding the marshmallows.
β†Ί LeftoversRefrigerate within 2 hours; use within 3 to 4 days. The marshmallows soften but still taste good.
πŸ§’ With kidsA favorite job: kids can mash and lay out the marshmallows in rows. A grown-up handles the oven and broiler.
Dairy-free swapUse plant butter and oat or soy milk.
Pecan topping swapFor the pecan streusel version, see our sweet potato casserole with pecan topping.
Vegetarian swapMost marshmallows contain gelatin. Use marshmallows labeled gelatin-free for a vegetarian dish.

Goes well with

πŸ¦ƒ Classic Roast Turkey

Good to know

Cooking Fats Compared Salted vs. unsalted butter Ceylon vs. Cassia Cinnamon Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe, written for our Thanksgiving dinner; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.