Sweet Potato Casserole with Marshmallows
This classic Thanksgiving side dish features tender, roasted mashed sweet potatoes enhanced with warm cinnamon, brown sugar, and vanilla. Topped with a generous layer of fluffy mini marshmallows, this casserole offers a perfect balance of earthy sweetness and a decadent, toasted crunch. Roasting the potatoes ensures a velvety, rich texture that anchors any holiday spread, making this an essential and comforting favorite for family gatherings and festive tables alike.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 8 servings 1x
- Category: lunch
- Method: Roasting and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 lbs sweet potatoes, peeled and cubed
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/4 cup whole milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 cups mini marshmallows
Instructions
Preheat your oven to 400°F (200°C).
Arrange sweet potato cubes on a baking sheet lined with parchment paper and roast for 30 minutes until tender.
Transfer roasted potatoes to a large bowl and mash until smooth.
Stir in the melted butter, brown sugar, milk, vanilla, and cinnamon until well combined.
Spread the potato mixture into a baking dish.
Top evenly with mini marshmallows.
Bake at 350°F for an additional 15 minutes or until the marshmallows are golden brown.
Notes
Use a potato ricer for an extra smooth, lump-free texture. Ensure marshmallows are fresh to achieve the best melt. You can prepare the sweet potato base ahead of time and store in the refrigerator, adding the marshmallows just before the final bake.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 32g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg