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Best Easy Marshmallow Sweet Potato Casserole Recipe

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This marshmallow sweet potato casserole is sweet, creamy, and topped with a golden, toasted marshmallow crust. It’s the perfect side dish for Thanksgiving, Friendsgiving, or any holiday gathering, and it comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar (dark or light)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup milk (whole milk or 2%)
  • 3 cups mini marshmallows
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes, until fork-tender.
  3. Drain the sweet potatoes in a colander and let them steam dry for a minute or two. Return to the pot or transfer to a large mixing bowl. Mash with a potato masher or beat with an electric mixer until smooth.
  4. Add the melted butter, brown sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, salt, and milk. Stir until well combined and smooth.
  5. Pour the sweet potato mixture into the prepared baking dish and spread evenly with a rubber spatula.
  6. Bake for 25-30 minutes, until the edges are bubbling and the center is set.
  7. Remove from the oven and arrange the mini marshmallows evenly over the top. If using nuts, sprinkle them over the marshmallows now.
  8. Return to the oven and bake for another 5-8 minutes, until the marshmallows are puffed and golden brown. Watch closely to prevent burning. For extra browning, switch to broil for the last 1-2 minutes.
  9. Let the casserole cool for 5-10 minutes before serving. Serve warm.

Notes

For a dairy-free version, use vegan butter and plant-based milk. For an egg-free version, use a flax egg (2 tablespoons flaxseed meal mixed with 6 tablespoons water). The sweet potato base can be prepared up to 2 days in advance and refrigerated. To freeze, freeze the base without marshmallows for up to 3 months. Watch the marshmallows closely during the final bake to prevent burning.

Nutrition

Keywords: marshmallow sweet potato casserole, sweet potato casserole, Thanksgiving side dish, holiday side dish, easy sweet potato casserole, marshmallow topping

Find it online: https://lolaspoon.com/best-easy-marshmallow-sweet-potato-casserole-recipe/