Classic Sweet Potato Casserole with Marshmallows
A creamy and comforting sweet potato casserole topped with a gooey marshmallow layer, perfect for Thanksgiving or any special occasion.
Equipment
- Large pot
- Potato masher or electric mixer
- 9x13 inch Baking Dish
Ingredients
Main Ingredients
- 3 lbs Sweet Potatoes peeled and cubed
- 1/2 cup (1 stick) Unsalted Butter melted
- 1 cup Granulated Sugar
- 1/2 cup Packed Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/2 cup Milk whole milk recommended
- 1 cup Miniature Marshmallows
Instructions
Instructions
- Boil sweet potatoes: Place cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until easily pierced with a fork. Drain well.
- Mash sweet potatoes: While hot, transfer to a large bowl and mash until smooth using a potato masher or electric mixer.
- Combine wet ingredients: Add melted butter, granulated sugar, brown sugar, eggs, vanilla, cinnamon, nutmeg, cloves, and milk to the mashed sweet potatoes. Mix thoroughly.
- Pour into baking dish: Pour the sweet potato mixture into a greased 9x13 inch baking dish.
- Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until set and lightly browned.
- Add marshmallows: Remove from oven and immediately top with miniature marshmallows.
- Broil (optional): For a toasted marshmallow topping, broil for 1-2 minutes, watching carefully to prevent burning.
- Cool and serve: Let cool slightly before serving. Enjoy!
Notes
For a richer flavor, use maple syrup in addition to or instead of some of the granulated sugar. You can also add pecans or walnuts to the casserole for added texture and flavor.