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Creamy Sweet Potato Casserole Recipe with Marshmallows

sweet potato casserole - featured image

A creamy, comforting sweet potato casserole topped with golden, gooey marshmallows. Perfect for holiday dinners or cozy family meals.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 cups mini marshmallows

Instructions

  1. Peel and cube the sweet potatoes into even-sized pieces for faster cooking. Place them in a large pot and add enough water to cover. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender.
  2. Preheat your oven to 375°F (190°C).
  3. Drain the sweet potatoes and transfer them to a large mixing bowl. Use a potato masher or hand mixer to mash them until smooth and creamy.
  4. Add the melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined. Then, add the beaten eggs and mix thoroughly.
  5. Grease a 9×13-inch baking dish with butter or cooking spray. Pour the sweet potato mixture into the dish, spreading it evenly with a spatula.
  6. Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture.
  7. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the marshmallows are golden brown and the edges of the casserole are bubbling.
  8. Let the casserole cool for about 5 minutes before serving.

Notes

For a less sweet version, reduce the brown sugar to 1/4 cup or skip the marshmallows. Toasted pecans can be added for extra crunch. Prepare the sweet potato mixture a day ahead and refrigerate, adding marshmallows just before baking.

Nutrition

Keywords: sweet potato casserole, holiday recipe, Thanksgiving side dish, marshmallow topping, creamy sweet potatoes