Classic Sweet Potato Casserole

Sweet potato casserole in a square baking dish with a portion missing in the corner where a metal spoon is.

4.55 from 11 votes

Classic Sweet Potato Casserole

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.

Prep Time1 10

Cook Time20

Total Time1 30

Course: Side

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

6 cups mashed sweet potatoes about 4 large sweet potatoes
½ cup coconut sugar or brown sugar
¼ cup unsalted butter softened
1 teaspoon sea salt
½ teaspoon vanilla
2 cups miniature marshmallows

Instructions

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

Boil sweet potatoes: 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.
To store: Let the casserole cool completely, then cover with plastic wrap or aluminum foil and place in the fridge for 3-4 days. To reheat, simply place the baking dish back into the oven at 350°F for about 10-15 minutes, or until warmed through.
To freeze: Bake the casserole according to the directions without the mini marshmallows on top, then let it cool completely, cover with foil and freeze for up to 3 months. When you're ready to enjoy, let the casserole thaw in the fridge overnight then top it with marshmallows and reheat in the oven until marshmallows are golden and the casserole is warm.

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