Sweet potato casserole is a baked side dish made with mashed sweet potatoes, butter, sugar, eggs, and milk, finished with a layer of marshmallows that toast in the oven. It’s commonly served during the fall and winter months, especially for holiday meals, and is known for its soft texture and lightly sweet flavor. This version keeps the ingredients simple and familiar, focusing on a smooth filling and a classic marshmallow topping.

A Dish Defined by the Finish

In this dish, the final step plays a defining role. The sweet potato base is prepared simply and baked until set, but it’s the marshmallow topping added at the end that determines the final texture and appearance. As the casserole finishes baking, the marshmallows melt and brown, creating a distinct top layer that contrasts with the soft filling underneath. This finishing step is what gives the dish its recognizable look and structure, shaping how it’s served and remembered.

Ingredients

• 2 lb sweet potatoes, peeled and cut into chunks
• 6 tbsp unsalted butter
• ½ cup brown sugar
• ½ cup milk or half-and-half
  • Heavy cream can be used instead for a richer, thicker filling. Use the same amount, or slightly less if you prefer it lighter.
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups mini marshmallows

Instructions

1. Cook the sweet potatoes until tender:
   Place the sweet potatoes in a large pot or Dutch oven, cover with water, and bring to a boil. Cook until very soft and easily pierced with a fork, then drain well.
2. Mash the sweet potatoes until smooth:
   Transfer the hot sweet potatoes to a large bowl and mash until smooth, with no large lumps remaining.
3. Mix in the remaining ingredients:
   Add the butter, brown sugar, milk or half-and-half, eggs, vanilla, cinnamon, and salt. Stir until fully combined and creamy.
4. Transfer to a baking dish:
   Spread the mixture evenly into a greased 9×13-inch baking dish and smooth the top.
5. Bake until the filling is set:
   Bake at 350°F until the center is set and the edges are lightly puffed.
6. Add the marshmallows and finish baking:
   Sprinkle the marshmallows evenly over the top and return to the oven until melted and lightly toasted, watching closely near the end.

Storage

• Store leftovers covered in the refrigerator for up to 4 days.
• Reheat in the oven or microwave; the marshmallows will soften again but will not re-toast fully.

Note

• For a smoother texture, mash the sweet potatoes while they are still hot.
• If the marshmallows begin browning too quickly, loosely tent the dish with foil near the end of baking.
• This casserole can be assembled without the marshmallows and topped just before the final bake.

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