Description

A creamy, cozy Classic Sweet Potato Marshmallow Casserole with silky mashed sweet potatoes, warm spices, crunchy pecans, and a toasty marshmallow topping. Perfect as a holiday side dish or any time you’re craving nostalgic comfort food.

Ingredients

3 pounds sweet potatoes, peeled and cubed

4 tablespoons unsalted butter, softened

1/3 cup packed brown sugar

1/4 cup milk or half-and-half

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon fine sea salt

1 large egg, beaten (optional, for richer texture)

1/2 cup chopped pecans (optional, for crunch)

3 cups mini marshmallows

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Instructions

1. Bring a large pot of salted water to a boil. Add cubed sweet potatoes and cook until very tender, 15–18 minutes. Drain well and return to the pot to steam off excess moisture for 1–2 minutes.

2. Mash potatoes until smooth. Stir in butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt. For extra richness and structure, whisk in the beaten egg once the mixture cools slightly.

3. Preheat oven to 350°F (175°C). Spread the sweet potato mixture into a lightly greased 9×13-inch baking dish. Sprinkle pecans evenly on top, if using.

4. Scatter mini marshmallows over the surface in an even layer.

5. Bake until warmed through and the marshmallows are puffed and golden, 18–22 minutes. If needed, broil for 20–30 seconds to deepen browning—watch closely.

6. Let the casserole rest for 5 minutes so the topping sets slightly, then serve warm.

Notes

For a brighter flavor, add 1 teaspoon orange zest to the mash. Make-ahead: assemble potato layer up to 2 days ahead and refrigerate; add marshmallows just before baking.