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Classic Marshmallow Sweet Potato Casserole on a plate
Andrew Fowler

Classic Marshmallow Sweet Potato Casserole

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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs whole sweet potatoes scrubbed
  • 5 tbsp unsalted butter
  • 1/2 cup half-and-half
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 tsp fine salt
  • 1/4 tsp ground nutmeg
  • 2 1/2 cups miniature marshmallows
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat oven to 400°F. Pierce potatoes; roast on a lined sheet 50 to 60 minutes until fully soft. Split and scoop flesh; reduce oven to 350°F.
  2. Melt 5 tablespoons butter in a small light-colored saucepan over medium. Cook 3 to 5 minutes, swirling, until solids turn golden brown. Immediately pour into a heatproof bowl.
  3. Mash flesh with brown butter, half-and-half, sugar, vanilla, salt, and nutmeg. Cool until warm, not hot; beat in eggs.
  4. Grease a 2-quart dish with teaspoon butter; spread filling. Bake 25 to 30 minutes until center reaches 160°F.
  5. Scatter marshmallows evenly; bake 5 minutes more until puffed and golden, watching closely. Rest 10 minutes.