# Sweet Potato Casserole with Marshmallows

Smooth and buttery sweet potato filling topped with caramelized toasted marshmallows.

- Servings: 8 servings
- Prep time: 30 min
- Cook time: 30 min
- Total time: 60 min
- Cuisine: American
- Category: Side
- Difficulty: easy
- Language: en

## Ingredients

- 3 to 4 pounds sweet potato, peeled and cubed
- 1/2 cup milk
- 1/2 cup brown sugar
- 4 tablespoons salted butter
- 2 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 10 ounces mini marshmallows

## Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish or a 3-quart casserole dish.
2. Fill a 5-quart pot 2/3rds full with water and bring to a boil over high heat.
3. Add the peeled and cubed sweet potatoes to the boiling water, return to a boil, then reduce heat to low and simmer until tender.
4. Drain the sweet potatoes and transfer them to a large mixing bowl.
5. Add the milk, brown sugar, butter, eggs, salt, and vanilla extract. Use a hand mixer to blend until smooth and creamy.
6. Transfer the sweet potato mixture to the prepared baking dish and spread evenly.
7. Sprinkle the mini marshmallows evenly over the top.
8. Bake until the marshmallows are toasted and golden brown.

## Equipment

- hand mixer
- 5-quart pot
- 9x13 pan or 3-quart casserole dish
- potato masher
- kitchen scissors

## Tips

- If you want to add an additional layer of flavor, bake the sweet potatoes in the oven at 400 degrees for 1 hour instead of boiling.
- Use whole, 2%, or 1% milk.
- You can replace brown sugar with granulated sugar, though it will lack the molasses flavor.
- If you only have large marshmallows, cut them up with kitchen scissors; spray the scissors with nonstick cooking spray to prevent sticking.
- If you do not have a hand mixer, use a potato masher, ricer, or food mill.
- For make-ahead instructions: prepare the casserole but do not add the marshmallows. Cover with plastic wrap and refrigerate until ready to bake. Add marshmallows right before baking.
- Leftovers can be refrigerated for up to 4 days.
- Reheat individual portions in the microwave or a large portion in the oven at 350 degrees until warmed through.
- If using canned sweet potatoes, skip the chopping and boiling steps, drain thoroughly, and mix with other ingredients.
- For egg substitutions, you can leave them out for a softer filling or use a flax egg.
- You can add pecans on top with the marshmallows before baking.

## Source

- Original video: https://thestayathomechef.com/marshmallow-sweet-potato-casserole/?utm_source=whisk&utm_medium=webapp&utm_campaign=sweet_potato_casserole_with_marshmallows
- Recipe page: https://www.cliprecipe.com/recipe/75fc3207-236d-45d3-a9e4-3b469ba36233
- Extracted: 2026-11-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt