Marshmallow-Topped Sweet Potato Casserole

4.55 from 11 votes

Roasted sweet potatoes are mashed with butter, sugar and vanilla, then baked beneath mini marshmallows. A simple holiday side with no eggs needed.

Prep Time1 10

Cook Time20

Total Time1 30

Course: Side

Cuisine: American

Diet: Gluten Free

Servings:

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.
6 cups mashed sweet potatoes
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.
½ cup coconut sugar, ¼ cup unsalted butter, 1 teaspoon sea salt, ½ teaspoon vanilla
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.
2 cups miniature marshmallows
Bake for 20-25 minutes or until marshmallows are golden. Serve warm.

Boil sweet potatoes: If you prefer to boil them, peel and cube the potatoes, cover with water and simmer until tender. Drain, mash and use in the recipe.
To store: Let the casserole cool, cover and refrigerate for 3 to 4 days. Reheat at 350°F until warm.
To freeze: Bake without marshmallows, cool, cover tightly and freeze up to 3 months. Thaw overnight in the refrigerator, then follow the make-ahead reheating directions.
Make ahead: Assemble up to 2 days ahead without marshmallows. Cover and refrigerate. In a refrigerator-to-oven-safe dish, heat covered at 375°F until hot throughout, then add marshmallows and bake uncovered until golden.