Homemade Sweet Potato Casserole
This Sweet Potato Casserole is the crown jewel of our holiday table, striking that perfect balance between a savory side dish and an indulgent dessert. When you pull this out of the oven, the marshmallows are perfectly golden and slightly melty, creating a gooey canopy over a velvety, butter-rich sweet potato base.
Ingredients
The Base
- 4 lbs Sweet potatoes peeled and cubed
- ½ cup Unsalted butter softened
- ½ cup Whole milk
- ¼ cup Brown sugar packed
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Salt
The Topping
- 3 cups Miniature marshmallows
Instructions
- Boil: Place cubed sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15–18 minutes until tender. Drain well.
- Mash: In a large bowl, mash the potatoes with butter, milk, brown sugar, vanilla, cinnamon, and salt. Use a hand mixer for a smoother texture.
- Transfer: Spread the mixture evenly into a greased 9x13 inch baking dish.
- Bake: Bake at 375°F for 20 minutes.
- Top: Remove from oven and spread marshmallows over the top. Return to the oven for 5–7 minutes, or until the marshmallows are puffed and golden brown.
- Serve: Let rest for 5 minutes before serving to allow the base to set.