Easy Sweet Potato Casserole with Marshmallows
This easy sweet potato casserole with marshmallows is a classic holiday side dish with a creamy, spiced sweet potato base, a buttery brown sugar crumble, and a toasted marshmallow topping. It comes together in about an hour and is always one of the first things gone from the table.
Ingredients
- 4 cups Sweet Potatoes cubed + peeled
- 2 Eggs
- ½ cups Granulated sugar
- ½ cup Milk
- 4 tablespoon butter softened
- ½ teaspoon vanilla
For the topping
- ½ cup brown sugar
- ⅓ cup flour
- 3 tablespoon butter softened
- 3 cups Marshmallows mini
Instructions
- Peel and cut sweet potatoes into 1-inch cubes. Preheat oven to 325 degrees Fahrenheit and grease a 9x13-inch casserole dish.
- Add sweet potato cubes to a large saucepan, cover with water, and cook over medium-high heat for 12 to 15 minutes until tender. Drain and mash until smooth.
- Transfer mashed sweet potatoes to a large mixing bowl. Add eggs one at a time, mixing after each addition.
- Mix in granulated sugar, milk, butter, and vanilla until smooth and well combined. Pour into the prepared casserole dish.
- In a small bowl, combine brown sugar and flour. Cut in softened butter with a fork until small clumps form. Sprinkle evenly over the sweet potato layer.
- Bake for 30 minutes until the topping is set and lightly golden.
- Switch oven to broil. Spread mini marshmallows in a single layer over the top. Broil for 1 to 2 minutes until lightly toasted, watching closely.
- Remove from oven and let rest for 5 minutes before serving.
Notes
**Storage**
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325 degrees or in the microwave. To freeze, assemble without the marshmallow topping and freeze for up to 2 months. Thaw overnight in the fridge before baking and topping. **Recipe Tips**
* Cook sweet potatoes until fully tender before mashing to avoid lumps in the filling.
* Use softened butter in both the filling and the crumble — cold butter will not incorporate properly.
* Let the casserole rest for 5 minutes after baking before scooping.
* Assemble through the crumble topping the night before and refrigerate — add marshmallows right before baking.
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325 degrees or in the microwave. To freeze, assemble without the marshmallow topping and freeze for up to 2 months. Thaw overnight in the fridge before baking and topping. **Recipe Tips**
* Cook sweet potatoes until fully tender before mashing to avoid lumps in the filling.
* Use softened butter in both the filling and the crumble — cold butter will not incorporate properly.
* Let the casserole rest for 5 minutes after baking before scooping.
* Assemble through the crumble topping the night before and refrigerate — add marshmallows right before baking.
Nutrition
Calories: 253kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 109mgPotassium: 194mgFiber: 1gSugar: 30gVitamin A: 6550IUVitamin C: 1mgCalcium: 41mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.