Sweet Potato Casserole with Marshmallows
This creamy and spiced sweet potato casserole is a classic holiday side dish that combines velvety mashed sweet potatoes with warm cinnamon, nutmeg, and maple syrup, all topped with golden, gooey mini marshmallows. Perfect for Thanksgiving, Christmas, or any cozy family dinner, this recipe strikes the ideal balance of sweet and savory flavors. Simple to prepare, crowd-pleasing, and irresistibly comforting, it’s the ultimate make-ahead dish that will have guests going back for seconds.
Ingredients
- 3 lbs Sweet Potatoes peeled and cut into cubes
- 1 cup Whole Milk
- 1 stick Salted Butter
- ¼ cup Brown Sugar loosely packed
- ½ teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Clove
- ¼ cup Maple Syrup
- ½ teaspoon Vanilla Extract
- 1 bag Mini Marshmallows
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Add the cubed sweet potatoes to a large pot and cover with cold water. Season generously with salt and bring to a boil.
- Reduce the heat to a simmer and cook the potatoes for about 10 minutes, until fork tender.
- Drain the potatoes and return them to the pot. Mash until smooth with no large lumps.
- Stir in the milk, butter, brown sugar, salt, cinnamon, nutmeg, clove, maple syrup, and vanilla until fully incorporated.
- Pour the mixture into a large oven-safe baking dish and smooth the top.
- Top evenly with mini marshmallows. Bake for 20–25 minutes until the marshmallows are golden brown and the casserole is bubbling.
- Let the casserole rest for 5 minutes before serving.
Notes
- Season the boiling water with salt for extra flavor.
- If marshmallows brown too quickly, cover loosely with foil while finishing the bake.
- Prepare the sweet potato base up to 2 days in advance and refrigerate; add marshmallows just before baking.