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Sweet Potato Casserole with Marshmallows

Sweet potato casserole with marshmallows combines smooth, cinnamon-scented sweet potatoes with a puffed, golden topping. Bake it in a 9x13-inch dish for a classic American side with a soft center and toasted marshmallows.
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Prep Time 20 minutes
Cook Time 57 minutes
resting 10 minutes
Total Time 1 hour 27 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 0.5 cup unsalted butter divided
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.33 cup light brown sugar packed
  • 0.33 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
For the marshmallow topping
  • 1 package (10 oz) mini marshmallows

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish with 1 tablespoon of the butter and reserve the remaining 7 tablespoons.
  2. Put the sweet potatoes in a large pot and cover with cold water by 1 inch.
  3. Bring the water to a boil over high heat, then reduce the heat and simmer for 12 to 15 minutes, until fork-tender.
  4. Drain the sweet potatoes, return them to the pot, and let them cool for 5 minutes.
  5. Mash the sweet potatoes with the remaining butter, brown sugar, milk, vanilla, salt, and cinnamon until smooth.
  6. Stir in the beaten eggs until evenly combined, then spread the mixture in the prepared baking dish.
Bake and top the casserole
  1. Bake for 25 to 30 minutes, until the center reaches 160°F and is set.
  2. Scatter the marshmallows evenly over the casserole and bake for 8 to 12 minutes, until puffed and golden.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For an even, golden topping, scatter the mini marshmallows in a uniform layer. Refrigerate leftovers for 3 to 4 days; freeze yes, preferably before adding the marshmallow topping. For a dairy-free variation, use dairy-free butter and unsweetened plant milk.