Easy Sweet Potato Casserole Recipe

I created what I call the Best Sweet Potato Casserole, layering silky mashed sweet potatoes under a crown of toasted marshmallows and one surprising ingredient that has readers rushing to get the full recipe.

I never thought a side dish could steal the show, but this Easy Sweet Potato Casserole does. I use sweet potatoes and a blanket of mini marshmallows that browns just right, and somehow it becomes the thing everyone fights over.

Ive tested versions that were too fussy or too sweet, and this simpler one somehow feels both grown up and comforting at once. If you like dishes that surprise you at first bite, you might call this the Best Sweet Potato Casserole.

Fair warning: plan for seconds, people will come back for more before you do.

Ingredients

• sweet potatoes are high in fiber and vitamin A, give natural sweetness and creamy texture
• unsalted butter adds richness and fat, makes the mash silky and fuller tasting
• brown sugar brings caramel sweetness and moisture, also boosts caramelized flavor on top
• eggs bind the filling and add protein, making it firm yet smooth when baked
• whole milk adds creaminess and helps texture, a little fat keeps it rich
• cinnamon and nutmeg lend warm spice notes, they brighten sweetness without being sharp
• mini marshmallows top it with gooey sugary crunch, not nutritious but fun

Ingredient Quantities

• 3 pounds sweet potatoes about 4 large
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups mini marshmallows

How to Make this

1. Preheat oven to 400°F. Scrub the sweet potatoes, prick them all over with a fork and place on a rimmed baking sheet; roast 45 to 60 minutes until a knife slides in easily.

2. Turn oven down to 350°F. Let the potatoes cool just enough to handle, then peel (skins slip off) and scoop the flesh into a large bowl.

3. Add the 1/2 cup unsalted butter and 1/2 cup packed light brown sugar to the hot sweet potato flesh and mash until mostly smooth; the heat will melt the butter and dissolve the sugar.

4. Let the mixture cool 3 to 5 minutes so the eggs wont scramble, then whisk the 2 large eggs with 1/3 cup whole milk and 1 teaspoon vanilla extract and stir into the potatoes until combined.

5. Stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt; taste and adjust a bit if needed.

6. Lightly butter a 9×13 or similar baking dish with a little of the butter, spread the potato mixture evenly into the dish and smooth the top.

7. Scatter the 2 cups mini marshmallows evenly over the surface.

8. Bake at 350°F for 20 to 25 minutes until the casserole is heated through and the marshmallows are puffed and golden; if you want extra browning, put under the broiler 30 to 90 seconds but watch it real close so they dont burn.

9. Let the casserole rest about 5 minutes so the marshmallow topping sets a bit, then serve warm.

Equipment Needed

1. oven (preheat to 400°F then lower to 350°F)
2. rimmed baking sheet for roasting the potatoes
3. 9×13-inch baking dish or similar casserole pan
4. large mixing bowl
5. potato masher or electric hand mixer to get them mostly smooth
6. measuring cups and spoons (1/2 cup, 1/3 cup, teaspoons)
7. whisk for the eggs + milk
8. rubber spatula or wooden spoon to stir and smooth the top
9. fork to prick the potatoes and paring knife to help peel if needed
10. oven mitts or thick kitchen towels for handling hot pans

FAQ

Easy Sweet Potato Casserole Recipe Substitutions and Variations

• Unsalted butter: swap with melted coconut oil or vegan butter, use the same amount. Coconut gives a faint tropical note, vegan stick works one to one.
• Packed light brown sugar: use coconut sugar one to one for similar color and depth, or use pure maple syrup at about three quarters the amount and reduce other liquids slightly.
• Large eggs: make flax eggs by mixing one tablespoon ground flaxseed with three tablespoons water per egg, let sit five minutes, or use a quarter cup unsweetened applesauce per egg.
• Mini marshmallows: skip them and top with a pecan streusel instead mix one cup chopped pecans with half cup brown sugar and quarter cup butter, crumble on top before baking for crunch and flavor.

Pro Tips

1) Pick sweet potatoes that are close in size so they cook evenly. If one is huge cut it in half, you dont want some potatoes done and others still firm.

2) For super silky texture push the hot flesh thru a ricer or food mill, its worth the extra step. If you use a mixer or blender go easy, overbeating makes the mash gluey not fluffy.

3) Add marshmallows at the last minute if you can, they stay fluffier that way; if you must brown them under the broiler watch like a hawk, they go from perfect to burnt in seconds.

4) Make ahead friendly: you can assemble up to the point before topping and chill for 24 hours, then bake and finish with marshmallows. To freeze, freeze without marshmallows, thaw overnight in the fridge and heat through before topping.