Yield: 10 servings
Easy Sweet Potato Casserole with Marshmallows
This impressive, but easy sweet potato casserole with marshmallows is a favorite family recipe that is easy to make with just a few simple ingredients. It’s so good you will want a second helping!
Ingredients
- 2.5 lbs sweet potatoes, peeled and diced, or baked and peels removed
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 (16 oz) bag large marshmallows, or mini marshmallows
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Instructions
- Preheat oven to 350°F. Spray a 9x13 casserole dish with non stick spray and set aside.
- In a large stock pot, add sweet potatoes and cover with water. Cover pot with lid, bring to a boil and cook until fork tender, about 15 minutes.
- Drain potatoes and transfer back to pot. Add butter, sweetened condensed milk, cinnamon, nutmeg and salt. Mash away until nice and smooth.
- Transfer the sweet potato mixture into the prepared baking dish and smooth out the top into an even layer.
- Line the top of the casserole with marshmallows and bake until marshmallows are lightly toasted, about 15 to 20 minutes.
Video
Notes
Make Ahead: Prepare casserole up to 48 hours in advance, but hold off on adding the marshmallows. Instead, wrap casserole tightly with foil and store in the fridge. When ready to serve, let casserole rest on the counter for at least 30 minutes, or up to an hour. Pop it into the oven with the foil on and cook for 20 minutes. Remove foil, add the marshmallows, and return to the oven until marshmallows are toasted.
Store Leftovers: Store leftovers for up to 5 days in the refrigerator by tightly wrapping the casserole dish in plastic wrap or place in an airtight container.
Reheat: When you reheat it, the marshmallows will likely evaporate a little. It will still taste delicious, but will look a little different. To reheat, replace plastic wrap with foil and bake in 350°F oven until warm. Or microwave individual servings in a microwave safe dish.
Baked vs Boiled: Either option works, but baked sweet potatoes tend to be more moist than boiled and then mashed sweet potatoes. Baked sweet potatoes also happen to be easier to prepare since you don’t have to peel the potatoes.
Sweetener: If you choose not to use sweetened condensed milk, feel free to use dark brown sugar, light brown sugar or maple syrup with a hearty splash of half and half or heavy cream.
Lighter Texture: Whip an egg to the sweet potato casserole which creates an airy, fluffy bite.
Fresh Unavailable? Though I recommend baking or boiling fresh sweet potatoes, you could use drained, canned sweet potatoes if need be. They will be sweeter, so sweeten slowly and taste as you go.
Watch Closely: Keep an eye on the dish to ensure that the marshmallow topping browns but doesn’t burn. IF it burns, scrape off the burned layer completely including any charred bits and apply a new, fresh layer of marshmallows, and toast again.
Nutrition
Serving: 1 serving, Calories: 456kcal, Carbohydrates: 82g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 39mg, Sodium: 267mg, Potassium: 538mg, Fiber: 4g, Sugar: 53g, Vitamin A: 16492IU, Vitamin C: 4mg, Calcium: 159mg, Iron: 1mg