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Easy Sweet Potato Casserole with Marshmallows

A delightful, creamy casserole featuring sweet potatoes topped with gooey marshmallows and a hint of cinnamon. Perfect for family gatherings and a nostalgic nod to childhood meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium sweet potatoes, peeled and cubed Choose firm sweet potatoes for best results.
  • 1/2 cup milk (dairy or non-dairy) Use your preferred type of milk.
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon Adds warmth and flavor.
  • 1/4 teaspoon nutmeg For additional flavor.
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter
  • 2 cups mini marshmallows For the sweet and gooey topping.
  • 1/2 cup chopped pecans (optional) For added crunch.

Method
 

Preparation
  1. In a large pot, bring water to a boil, then add the cubed sweet potatoes. Cook them until tender, which should take around 15-20 minutes. Drain and let them cool slightly.
  2. In a large mixing bowl, mash the sweet potatoes until smooth using a potato masher or hand mixer.
  3. Add in the milk, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and melted butter. Mix everything together until well combined and creamy.
  4. Pour the sweet potato mixture into a greased 9×13 inch baking dish, spreading it out evenly.
  5. Sprinkle the mini marshmallows over the top of the casserole. If using pecans, add those too.
Baking
  1. Preheat your oven to 350°F (175°C) and bake the casserole for about 25-30 minutes or until the marshmallows are golden brown and gooey.
  2. Let the casserole cool for a few minutes, then serve it warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2 months and reheat in the oven.