Side Dish: United States – Sweet Potato Casserole with Marshmallows

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 lb (1.4 kg) sweet potatoes (about 4 medium)
1 / 3 cup (70 g) brown sugar
4 tbsp (60 g) unsalted butter, softened
1 / 4 cup (60 ml) milk
1 large egg, lightly beaten
1 tsp (5 ml) vanilla extract
1 / 2 tsp (2.5 ml) ground cinnamon
Pinch of salt
2 cups (140 g) mini marshmallows

Show original ingredient measurements

3 lb (1.4 kg) sweet potatoes (about 4 medium)
1 / 3 cup (70 g) brown sugar
4 tbsp (60 g) unsalted butter, softened
1 / 4 cup (60 ml) milk
1 large egg, lightly beaten
1 tsp (5 ml) vanilla extract
1 / 2 tsp ground cinnamon
Pinch of salt
2 cups (140 g) mini marshmallows

Instructions

1. Preheat oven to 375°F (190°C). Bake or boil sweet potatoes until very tender; peel and mash until smooth.  
2. Stir brown sugar, butter, milk, egg, vanilla, cinnamon, and salt into the mashed sweet potatoes until well combined.  
3. Spread the mixture into a greased 9x13-inch baking dish and smooth the top.  
4. Bake uncovered for 20 minutes to set. Remove from oven and sprinkle marshmallows evenly over the top.  
5. Return to oven and bake 5–7 minutes more, or broil briefly until marshmallows are golden brown. Serve immediately.