This classic sweet potato casserole is topped with mini marshmallows and made with only 6 ingredients. It's creamy, delicious and the perfect side dish for Thanksgiving.
Heat oven to 400°F. Pierce sweet potatoes with a fork several times. Place sweet potatoes on baking sheet. Roast 1 hour or until tender. Let cool and remove skin from the sweet potatoes and discard.
Place flesh into large bowl, mash with a fork or potato masher and measure 6 cups. Save any extra for another use. Reduce oven temperature to 375° F.
Add sugar, softened butter, salt and vanilla to the sweet potatoes. Stir to combine. You can use a hand mixer or stand mixer for this if you'd like.
Transfer sweet potato mixture to a 9 x 9-inch baking dish coated with cooking spray. Use a spoon to make sure the mixture is evenly distributed. Top with marshmallows.
Bake for 20-25 minutes or until marshmallows are golden. Serve warm.
Notes
You can also boil the sweet potatoes if you prefer. To do so, peel and cube sweet potatoes. Place in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15 minutes, depending on size. Drain potatoes, mash and measure 6 cups for the recipe.
If you're like me and love pecans, you can sprinkle 1/4 cup pecans on top of the sweet potato mixture with the marshmallows.