Sweet Potato Casserole with Marshmallows
Enjoy the ultimate comfort of Sweet Potato Casserole with Marshmallows — a creamy, sweet, and nostalgic holiday favorite. With buttery mashed sweet potatoes and golden toasted marshmallows, this easy side dish brings warmth, flavor, and tradition to every festive table.
Ingredients
- 4–5 medium sweet potatoes
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter melted
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt to taste
- 2 cups mini marshmallows
- Optional Toppings:
- ½ cup chopped pecans or walnuts
- Drizzle of maple syrup or honey
- Sprinkle of toasted coconut or cinnamon sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish with butter or nonstick spray.
- Boil, steam, or bake the sweet potatoes until tender, then peel and mash until smooth.
- In a large bowl, mix mashed sweet potatoes with sugars, melted butter, milk, vanilla, cinnamon, nutmeg, and salt. Adjust to taste.
- Spread the mixture evenly in the prepared dish.
- Sprinkle mini marshmallows on top and add optional nuts or coconut.
- Bake for 25–30 minutes, until marshmallows are golden brown and slightly puffed.
- Cool slightly before serving warm as a side or dessert.
Notes
- Substitute coconut or almond milk and vegan butter for a dairy-free version.
- Use fresh sweet potatoes for the best flavor.
- Toast marshmallows carefully to avoid burning.
- Can be made ahead—assemble without marshmallows and bake when ready.