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4.95 from 161 votes

Sweet Potato Casserole Recipe

My Sweet Potato Casserole with marshmallows recipe is a classic Thanksgiving side dish with fresh sweet potatoes, brown sugar and cinnamon.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

Ingredients

  • 3 pounds sweet potatoes peeled and roughly cubed
  • 1 cup brown sugar
  • 3 tablespoons butter melted
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup milk as up to 1 cup for desired consistency
  • 2 cups mini marshmallows
  • Toasted Pecans for garnish optional

Instructions

  • Preheat the oven to 375 degrees F. 
  • Bring a large pot of salted water to a boil. Reduce heat to medium-low and boil sweet potatoes until fork tender; about 20 minutes. Drain.
  • Mash the sweet potatoes with a potato masher until smooth. (Use a hand mixer if you want absolutely smooth with no lumps).
  • Stir in brown sugar, butter, cinnamon and salt until well combined. Add the milk a small amount at a time to reach desired consistency.
  • Spray an 11-inch x 7-inch (medium sized) casserole baking dish with nonstick cooking spray. Spread sweet potatoes evenly in the prepared casserole dish and top with a layer of the marshmallows.
  • Bake for 20-25 minutes or until marshmallows are golden brown.
  • Allow to cool for 5-10 minutes before serving. Garnish with toasted pecans.

Notes

  • If you find the marshmallows are starting to burn, remove the casserole from the oven sooner. You just need the casserole to be hot throughout, so there's no worry about under-cooking anything.
  • To make this ahead of time: Refrigerate the potato mixture in the casserole dish overnight and leave off the marshmallows until you're ready to bake. Add 5-10 minutes to the baking times and add the marshmallows halfway through the baking to avoid burning.
  • Freezing after baking is not recommended. However, you can freeze the prepped sweet potato without the topping. Spread the mashed sweet potato in a casserole dish, or even in a freezer bag, and squeeze out as much air as possible. Lay flat and freeze for up to 3 months.

Nutrition

Calories: 340kcal | Carbohydrates: 73g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 307mg | Potassium: 658mg | Fiber: 5g | Sugar: 43g | Vitamin A: 24325IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg

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