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Sweet potato casserole with toasted marshmallows in a baking dish with one scoop served

Sweet Potato Casserole

Mashed sweet potatoes with butter, evaporated milk and cinnamon, baked under a layer of toasted mini marshmallows.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 3 tablespoons butter plus more for the dish
  • ½ cup evaporated milk
  • 2 tablespoons brown sugar optional
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups mini marshmallows

Method
 

  1. Preheat the oven to 375°F. Butter a 2-quart or 9x13-inch baking dish.
  2. Put the sweet potatoes in a large pot, cover with water and bring to a boil. Cook for 15–20 minutes, until very tender. Drain well.
  3. Mash the sweet potatoes with the butter, evaporated milk, brown sugar, cinnamon and salt until smooth.
  4. Spread the mixture in the baking dish and top with the marshmallows.
  5. Bake for 12–15 minutes, until the marshmallows are puffed and golden.

Notes

  • Add ½ cup of chopped pecans under or over the marshmallows for crunch.
  • For a less sweet version, skip the sugar and use the pecan topping.
  • A teaspoon of vanilla or a pinch of nutmeg adds extra flavor.