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orange mashed sweet potato casserole in a plain baking dish topped with puffy golden miniature marshmallows, with one spooned-out portion exposing the smooth potato layer
Melissa Hart

Sweet Potato Casserole with Marshmallows

The marshmallows belong on an already-hot casserole. Put them on at the beginning and they'll turn dark long before the potatoes warm through. I keep the mash only lightly sweetened because the topping supplies plenty of sugar. A little salt and vanilla make it taste rounded, and the soft orange layer should hold a spoonful without running across the plate.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 4 tbsp unsalted butter
  • 1/2 cup evaporated milk
  • 2 tbsp packed light brown sugar
  • 1 tsp vanilla extract
  • 3/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 2 cups miniature marshmallows
  • 1 tsp unsalted butter for the dish

Method
 

  1. Put the sweet potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then simmer for 15 to 18 minutes until easily pierced; drain well and let steam dry for 3 minutes.
  2. Heat the oven to 350°F and butter a 2-quart baking dish with the measured teaspoon butter.
  3. Mash the hot potatoes with the remaining butter, evaporated milk, brown sugar, vanilla, salt and cinnamon until mostly smooth. Spread evenly in the dish.
  4. Bake for 25 minutes until the center is hot. Scatter the marshmallows in a single loose layer over the surface.
  5. Bake for 5 to 7 minutes more, watching closely, until the marshmallows puff and turn golden. Let stand for 5 minutes before serving.