Easy Sweet Potato Casserole Recipe
This Easy Sweet Potato Casserole is the ultimate holiday side dish, delivering a perfect balance of creamy, spiced filling and a golden, gooey marshmallow topping. After years of testing, I’ve streamlined the process to create a foolproof recipe that’s both decadent and simple to prepare, ensuring you get that iconic flavor without the fuss.
PrintEasy Sweet Potato Casserole
Ingredients
Scale
- For the sweet potato filling:
- 4 large sweet potatoes (peeled and cut into large pieces)
- 1 cup light brown sugar
- ½ cup butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- For the marshmallow layer:
- 10 oz mini marshmallows
Instructions
- Peel the sweet potatoes and cut them into large chunks. Place them in a large saucepan and cover with water.
- Bring the water to a boil and cook the sweet potatoes until they are tender and easily pierced with a fork. They should be soft enough to fall apart easily.
- Drain the sweet potatoes and return them to the saucepan. Use a potato masher to mash them thoroughly.
- Add the rest of the filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix everything together until well combined.
- Grease a 9×13-inch baking dish with cooking spray.
- Spread the sweet potato filling evenly in the prepared baking dish.
- Top with mini marshmallows, spreading them out in an even layer.
- Bake the casserole in a preheated oven at 350 degrees Fahrenheit for 25-35 minutes, or until it is bubbly and the marshmallows are golden brown on top. Watch closely towards the end to achieve the perfect golden brown color without burning.
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