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Sweet potato casserole with a golden toasted mini marshmallow top in a white baking dish, one corner served out to show the creamy orange filling

Sweet Potatoes with Marshmallows

Creamy mashed sweet potatoes with brown sugar, butter and a little cinnamon, baked in a 9x13 and topped with mini marshmallows for the last 5 to 10 minutes so they toast golden instead of burning.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 312 kcal

Ingredients
  

  • 3 pounds sweet potatoes about 5 medium; peeled and cubed
  • 1/2 cup milk whole or 2%
  • 1/2 cup brown sugar packed, light or dark
  • 4 tablespoons salted butter softened
  • 2 eggs large
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 10 ounces mini marshmallows one bag; use minis, not large

Instructions
 

  • Preheat the oven to 350F. Grease a 9x13-inch baking dish.
  • Put the cubed sweet potatoes in a large pot of boiling water. Return to a boil, lower the heat and simmer 15 to 20 minutes, until a fork slides in easily. Do not overcook. Drain well and let them sit a few minutes so they stop steaming and cool a little.
  • Move the drained potatoes to a large bowl. Add the milk, brown sugar, butter, vanilla, cinnamon and salt. Mash with a potato masher for some texture, or beat with a hand mixer until smooth. Once the mash is no longer hot (barely warm), beat in the eggs.
  • Spread the mixture evenly in the dish. Bake, uncovered, for 20 minutes. Do not add the marshmallows yet.
  • Take the dish out and cover the top completely with the mini marshmallows, leaving no gaps. Return to the oven for 5 to 10 minutes, until the marshmallows are puffed and golden. Watch them the whole time; minis brown fast.
  • Serve right away while the marshmallows are toasted. They soften and sink into the potatoes as the dish sits.

Notes

Make ahead: do everything through step 4 (baked or unbaked), cool, cover and refrigerate up to 2 days without the marshmallows. On serving day take it out 30 minutes ahead, bake at 350F for 20 to 30 minutes until hot in the middle, then top with marshmallows and bake 5 to 10 minutes. Leftovers: USDA FSIS says refrigerate within 2 hours, eat within 3 to 4 days, and reheat to 165F; keep them in a covered container. Freeze the filling without marshmallows up to 3 months; thaw overnight in the fridge, reheat, then add the marshmallows. This filling has eggs and milk; bake until the center reaches 160F (USDA FSIS figure for egg dishes).

Nutrition

Serving: 1servingCalories: 312kcalCarbohydrates: 62gProtein: 4.4gFat: 6.1gSodium: 237mgFiber: 4.2gSugar: 33.3g
Keyword make ahead sweet potato casserole, marshmallow sweet potato casserole, sweet potato casserole with marshmallows, sweet potatoes with marshmallows, Thanksgiving sweet potatoes