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Sweet Potato Casserole in a glass baking dish, covered with marshmallows.
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4.91 from 10 votes

Sweet Potato Casserole Marshmallow Recipe

These Sweet Potatoes with marshmallows are my favorite version of the slightly sweet classic holiday side dish. They're filled with warmed mashed potatoes, brown sugar, cinnamon and nutmeg and topped with ooey gooey mini marshmallows.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 480kcal
Author: The Carefree Kitchen

Ingredients

  • 4 pounds sweet potatoes peeled and cut into 1" pieces
  • 1 cup butter
  • 1 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 cups mini marshmallows (divided)
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F.
  • Wash and peel the sweet potatoes, cut into 1" pieces and add to a large pot. Fill the pot with water to cover the potatoes and bring to a boil. Continue to boil for 15-20 minutes, or until they are fork-tender.
  • When the sweet potatoes have finished cooking, put them back into the cooking pot and use a potato masher to mash the sweet potatoes until they are smooth.
  • In a medium-sized saucepan over medium heat, melt the butter, then add the brown sugar, cinnamon and nutmeg. Bring to boil and boil for 30 seconds, then reduce the heat slightly, add 1½ cups of the marshmallows and continue to cook and stir until the marshmallows are melted.
  • Pour the butter and marshmallow mixture into the sweet potatoes and stir until combined. Spread this sweet potato mixture into a 9 x 13" baking dish and top evenly with the remaining 1½ cups mini marshmallows.
  • Bake in a preheated oven for 15 minutes, or until the tops of the marshmallows are golden brown. Remove from the oven and let cool slightly before serving. Enjoy!

Notes

  • Storing Leftovers - Cover with an airtight lid or plastic wrap and store in the fridge for 4-5 days.
  • Make-Ahead - prepare the recipe without adding the mini marshmallows on top. Cover the baking dish with plastic and store in the fridge overnight, then bake as directed the following day.
  • To Reheat- Place on a microwave-safe dish and heat for 1-minute increments or until the potatoes are heated throughout.

Nutrition

Calories: 480kcal | Carbohydrates: 64g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 177mg | Potassium: 462mg | Fiber: 3g | Sugar: 46g | Vitamin A: 13477IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 1mg