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Easy Sweet Potato Casserole with Marshmallow Topping

A close-up slice of easy sweet potato casserole topped with toasted, fluffy meringue on a white plate.
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Prepare this simple sweet potato casserole, a classic American comfort food perfect for Thanksgiving or Christmas dinners. It uses accessible ingredients and comes together quickly.

Ingredients

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  • 2 cans (15 ounces each) sweet potatoes or yams, drained and rinsed
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup miniature marshmallows (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the drained sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, salt, vanilla extract, and milk.
  3. Use an electric mixer or a potato masher to mix the ingredients until the mixture is smooth and creamy. Do not overmix.
  4. Pour the sweet potato mixture evenly into the prepared baking dish.
  5. Bake for 25 minutes.
  6. Remove the dish from the oven and sprinkle the miniature marshmallows evenly over the top.
  7. Return the casserole to the oven and bake for another 5 to 10 minutes, or until the marshmallows are puffed and golden brown.
  8. Let the casserole cool for 10 minutes before serving.

Notes

  • For a pecan streusel topping instead of marshmallows, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/3 cup melted butter, and 1 cup chopped pecans. Sprinkle over the casserole after the initial 25-minute bake time, then bake until golden.
  • You can prepare the base mixture a day ahead and store it covered in the refrigerator. Add the topping just before baking.
  • If you prefer a less sweet dish, reduce the granulated sugar to 1/4 cup.

Nutrition

Find it online: https://mdlatdmm.com/easy-sweet-potato-casserole/