Sweet Potato Marshmallow Casserole (Print Format)
Creamy sweet potatoes with cinnamon, brown sugar, and gooey marshmallow topping. Perfect side for any holiday meal.
# Ingredients:
→ Sweet Potato Casserole Base
01 -
3 lbs Sweet Potatoes, peeled and cubed
02 -
1 cup Whole Milk
03 -
1 stick Salted Butter
04 -
¼ cup Brown Sugar, loosely packed
05 -
½ teaspoon Kosher Salt
06 -
1 teaspoon Ground Cinnamon
07 -
¼ teaspoon Ground Nutmeg
08 -
¼ teaspoon Ground Clove
09 -
¼ cup Maple Syrup
10 -
½ teaspoon Vanilla Extract
→ Topping
11 -
1 bag Mini Marshmallows
# Steps:
01 -
Set the oven to 375°F (190°C).
02 -
Place the cubed sweet potatoes in a large pot and cover with cold water. Season water generously with salt and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until fork tender.
03 -
Drain the sweet potatoes and return them to the pot. Mash until smooth, ensuring no large lumps remain. Mix in the milk, butter, brown sugar, salt, cinnamon, nutmeg, clove, maple syrup, and vanilla until fully incorporated.
04 -
Pour the seasoned sweet potato mixture into a large oven-safe baking dish. Smooth out the top evenly.
05 -
Spread the mini marshmallows evenly over the sweet potato mixture.
06 -
Bake in the preheated oven for 20–25 minutes, until the marshmallows are golden brown and the casserole is bubbling.
07 -
Remove the casserole from the oven and allow it to rest for 5 minutes before serving.
# Tips:
01 -
This dish is a great make-ahead option for holidays or gatherings.
02 -
To prevent sticking, use parchment paper under the marshmallows.