Old Fashioned Sweet Potato Casserole with Marshmallows
A cozy, classic side dish: mashed sweet potatoes baked under a blanket of toasted marshmallows. This Old Fashioned Sweet Potato Casserole with Marshmallows is sweet, comforting, and simple to make—perfect for holiday dinners or any time you want a little nostalgia on the table.
Ingredients
- 2 lb sweet potatoes (about 3 medium)
- 1/3 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 cups mini marshmallows
- Optional 1/2 cup chopped pecans or walnuts for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish or similar-sized casserole dish.
- Wash the sweet potatoes. Prick them a few times with a fork and bake whole on a foil-lined baking sheet for 45–60 minutes, until very tender. Alternatively, peel and cut into chunks, then boil until tender, about 15–20 minutes; drain well.
- When the sweet potatoes are cool enough to handle, peel them if you baked them whole. Place the flesh in a large bowl and mash until smooth.
- Stir in melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or spices to your liking. The mixture should be creamy but still holding shape.
- Transfer the sweet potato mixture to the prepared baking dish and smooth the top with a spatula.
- Sprinkle the chopped nuts evenly over the top, if using. Then spread the mini marshmallows in an even layer over the potatoes.
- Bake in the preheated oven for 15–20 minutes, until the marshmallows are puffed and lightly browned. For a deeper golden top, you can broil for 30–60 seconds—watch carefully so they don’t burn.
- Remove from the oven and let sit for a few minutes before serving. The marshmallows will settle into a soft, toasty topping.