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Sweet Potato Casserole with Marshmallows

This sweet potato casserole with marshmallows is gooey and delicious! It's a family favorite for holidays that you can bake ahead and reheat.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3560.5 kcal

Equipment

  • 1 Large Saucepan For boiling sweet potatoes
  • 1 Potato masher or fork To mash tender sweet potatoes
  • 1 Large Mixing Bowl For combining ingredients
  • 1 Electric Mixer For smooth blending
  • 1 9x13 inch Baking Dish For assembly and baking

Ingredients
  

Main

  • 5 sweet potatoes peeled and sliced
  • ½ cup packed brown sugar
  • ¼ cup butter or margarine
  • 3 tablespoons orange juice
  • 1 pinch ground cinnamon
  • 1 10.5 ounce package miniature marshmallows

Instructions
 

  • Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C). ALLRECIPES / DIANA CHISTRUGA
  • Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain, and mash. ALLRECIPES / DIANA CHISTRUGA
  • Place mashed sweet potatoes in a large bowl. Add brown sugar, butter, orange juice, and cinnamon; mix with an electric mixer until blended. ALLRECIPES / DIANA CHISTRUGA
  • Spread evenly into a 9x13-inch baking dish. Sprinkle marshmallows over top. ALLRECIPES / DIANA CHISTRUGA
  • Bake in the preheated oven until casserole is heated through and marshmallows are puffed and golden brown, 25 to 30 minutes. ALLRECIPES / DIANA CHISTRUGA
  • Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA

Notes

For a deeper, more caramelized flavor, consider roasting the sweet potatoes instead of boiling them. Halve them, roast cut-side down until tender, then scoop out the flesh. Adjust the amount of brown sugar and cinnamon to your desired sweetness and spice level. A pinch of nutmeg or a dash of vanilla extract can also enhance the aroma. When baking, keep a close eye on the marshmallows; they can go from golden to burnt very quickly. If the marshmallows are browning too fast, you can tent the casserole loosely with foil. This casserole can be assembled a day ahead, refrigerated, and baked before serving. Ensure it reaches room temperature before baking for even heating.