Sweet Potato Casserole
A sweet, cozy side dish featuring mashed sweet potatoes topped with gooey mini marshmallows and optionally crunchy pecans, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 3 cups sweet potatoes, cooked and mashed (about 2–3 medium potatoes) Use any orange- or purple-fleshed sweet potato.
- 1/2 cup granulated sugar Adjust according to the sweetness of the sweet potatoes.
- 1/2 cup milk Use whole milk or substitute with almond/oat milk for dairy-free.
- 1/4 cup butter, melted Can be replaced with a plant-based spread for dairy-free option.
- 2 large eggs, beaten Replace with 1/4 cup applesauce per egg for vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- 1 cup mini marshmallows
- 1/2 cup chopped pecans (optional) Mix with a little melted butter and brown sugar for a streusel topping.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole pan.
- In a large bowl, combine 3 cups of mashed sweet potatoes, 1/2 cup sugar, 1/2 cup milk, 1/4 cup melted butter, 2 beaten eggs, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon if using. Stir until smooth and evenly mixed.
- Spread the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
Baking
- Bake in the preheated oven for about 25 minutes, until the center is set and the edges start to pull slightly away from the dish.
- Remove from the oven and evenly sprinkle 1 cup mini marshmallows over the top. Add 1/2 cup chopped pecans if desired.
- Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and slightly puffed. Watch closely in the last few minutes to avoid burning.
- Let rest for 5 minutes, then serve warm.
Notes
For make-ahead option, prepare the mashed mixture and refrigerate up to 24 hours. Bake and add marshmallows just before serving. Store leftovers tightly covered in the fridge for up to 3–4 days. You can freeze without marshmallows for up to 2 months.