Ingredients
- 3 lbs sweet potatoes, peeled and diced
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 375°F (190°C).
- Chop sweet potatoes and boil until fork-tender (15-20 minutes). Drain and mash in a large bowl.
- Add butter, brown sugar, cinnamon, vanilla extract, and salt to the mashed sweet potatoes. Mix well.
- Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly.
- Top with a single layer of miniature marshmallows.
- Bake for 20-25 minutes, or until marshmallows are golden brown and melted.
- Let cool for 5-10 minutes before serving.
Notes
- For an even crispier marshmallow topping, broil the casserole for 1-2 minutes at the end of baking. Keep a close eye on it to avoid burning.
- You can make the casserole ahead of time by assembling it up to 2 days before baking. Cover and refrigerate until ready. Let it come to room temperature before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
- Prep Time: 20 MIN
- Cook Time: 20-25 MIN
- Category: Side dish
- Method: Baking
- Cuisine: American
Keywords: sweet potato casserole, marshmallows, Thanksgiving, Christmas, casserole, holiday side dish