Easy Sweet Potato Casserole Recipe

I’m sharing my Best Sweet Potato Casserole, a homemade fall side crowned with marshmallows and a small secret step that keeps the filling perfectly smooth without being overly sweet.

I never thought a simple mash of sweet potatoes could steal a holiday show, but this one does. It’s the Best Sweet Potato Casserole your relatives will argue about.

There’s something a little cheeky about the way golden sweet potatoes meet a pillow of mini marshmallows on top, you expect sweetness but then it flips your idea of a side dish. I’ve made this for a few Thanksgivings and every time someone asks for the recipe like it’s a secret family heirloom.

Try it and see, you might end up on duty to bring it every year.

Ingredients

• Sweet potatoes bring fiber and vitamin A, starchy sweetness, not too sugary.
• Butter adds richness and fat, makes texture silky, adds savory depth.
• Brown sugar gives molassesy sweetness and moisture, can taste caramel like.
• Eggs bind ingredients and add protein, they help it hold shape.
• Cinnamon warms flavor with aromatic spice, small amount goes long way.
• Nutmeg is nutty and a bit sweet, use sparingly or it overpowers.
• Marshmallows top it with gooey sweet cloud, pure sugar, no nutrients.
• Milk lightens batter, adds creaminess and a touch of protein and calcium.
• Vanilla enhances sweetness with floral depth, makes flavors meld together.

Ingredient Quantities

• 3 lb sweet potatoes (about 4 large) peeled and mashed
• 1/2 cup unsalted butter melted
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs lightly beaten
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 3 cups mini marshmallows for topping

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. Peel the sweet potatoes and cut into chunks. Put them in a large pot of cold water, bring to a boil and cook until fork tender, about 15–20 minutes (or roast whole at 400°F for 45–60 minutes if you like more caramelized flavor).

3. Drain potatoes well, then mash until smooth (a potato ricer or hand masher works best). While still warm, stir in the 1/2 cup melted unsalted butter so it absorbs evenly.

4. Add the 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 2 lightly beaten eggs, 1/4 cup milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/2 tsp salt. Mix until combined but dont overbeat or it can get gluey.

5. Taste the filling and adjust sweetness or spices if needed, then spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.

6. Bake uncovered for 25–30 minutes, until the edges are set and the center is hot.

7. Remove from oven and immediately sprinkle 3 cups mini marshmallows evenly over the top.

8. Return to the oven and either bake another 5–7 minutes at 350°F until marshmallows puff, or put under the broiler for 30–90 seconds until golden brown. Watch it closely because marshmallows burn fast.

9. Let the casserole rest about 10 minutes so the topping firms up, then serve warm. Enjoy, and if you like, sprinkle a little extra cinnamon on top but dont overdo it.

Equipment Needed

1. 9 by 13 inch baking dish, greased
2. Oven (youll preheat to 350°F 175°C)
3. Large pot for boiling the sweet potatoes
4. Colander or strainer to drain them well
5. Potato masher or ricer for a smooth mash
6. Large mixing bowl to combine everything
7. Measuring cups and spoons for accuracy
8. Rubber spatula or spoon to spread the filling evenly
9. Vegetable peeler and a chef knife for prepping the potatoes

FAQ

Easy Sweet Potato Casserole Recipe Substitutions and Variations

• Sweet potatoes: swap for equal weight roasted butternut squash, or 32 oz canned sweet potatoes (drain well). Texture and sweetness will be a little different but measurements stay the same.
• Unsalted butter: use equal amount melted coconut oil or light olive oil, or use salted butter and cut the recipe salt to 1/4 tsp so it doesn’t get too salty.
• Brown sugar: use 1:1 coconut sugar, or 1/3 to 1/2 cup maple syrup or honey and reduce the milk by 1 to 2 tbsp since those are liquid sweeteners; flavor shifts a bit but it’s good.
• Mini marshmallows topping: replace with a pecan-brown sugar streusel (about 1 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup melted butter, 1/2 cup flour mixed and sprinkled on top), or spread marshmallow fluff and broil briefly for a similar gooey top.

Pro Tips

1) Roast the potatoes if you want deeper flavor, but if you boil them start in cold water and don’t overcook. Drain really well, then put them back in the hot pot for a minute to let steam escape so they aren’t watery. A ricer or hand masher = huge difference for silky texture, use it while theyre still warm so the butter soaks in.

2) Don’t overmix. Stir the eggs and milk in gently by hand, dont go crazy with a mixer or it gets gluey. Warm melted butter absorbs better than cold, so add it while the mash is warm.

3) Balance the sweetness. Add a good pinch more salt than you think, even a little orange zest or 1 teaspoon maple syrup or bourbon will make the flavor pop. Taste before you bake, adjusting sugar or spices is easier now than later.

4) Marshmallow finish hacks: put marshmallows on right after the baking step so they stick, then broil for just 30 to 90 seconds and stand there watching or use a kitchen torch for more control. If you want a crunchy topping, sprinkle chopped pecans and a little brown sugar and bake 5 minutes before adding marshmallows. Let it rest about 10 minutes to firm up before serving.