Introduction
Is it a side dish or is it a dessert? Honestly, who cares! This sweet potato casserole is pure holiday nostalgia. I’ve always seen it as the official “it’s okay to eat candy with dinner” dish of Thanksgiving. The creamy, spiced sweet potatoes topped with that gooey, golden-brown cap of toasted marshmallows is a classic for a reason.
Why You’ll Love This Recipe
- Sweet & Creamy: A velvety smooth sweet potato filling with hints of warm spice.
- Gooey Toasted Marshmallow Top: This is the best part! The perfect sweet, crispy, and melted topping.
- A Must-Have Holiday Classic: Thanksgiving just isn’t the same for many people without this dish on the table.
- Incredibly Easy to Assemble: Uses simple ingredients and comes together quickly.
- Perfect for Prepping Ahead: You can make the entire base a day before, then just top with marshmallows and bake.
Ingredients
- 4 lbs sweet potatoes (about 6-7 medium), scrubbed
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup milk or heavy cream
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (10 oz) bag mini marshmallows
Instructions
- Preheat your oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and place them on a foil-lined baking sheet.
- Roast for 45-60 minutes, or until they are very tender and easily pierced. Let them cool slightly, until you can handle them.
- Lower the oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish.
- Once cool enough to handle, split the sweet potatoes and scoop the flesh into a large mixing bowl, discarding the skins.
- Add the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt to the bowl with the sweet potatoes.
- Mash with a potato masher or use an electric hand mixer on low speed until the mixture is smooth and well combined.
- Spread the sweet potato mixture evenly into your prepared 9×13 baking dish.
- Bake: Bake at 350°F for 25-30 minutes, or until the filling is hot and the edges are starting to bubble.
- Remove the casserole from the oven. Sprinkle the mini marshmallows in an even, generous layer all over the top.
- Return to the oven and bake for another 10-15 minutes, or until the marshmallows are puffed, gooey, and a beautiful golden-brown.
Tips
Keep a very close eye on the marshmallows during the last 5 minutes of baking! They can go from perfectly toasted to burnt in less than a minute. If you prefer, you can use canned sweet potato purée (make sure it’s not pie filling) to save time, about 4-5 cups.