Sweet Potato Casserole

Grandma will be so proud when you bring this classic Thanksgiving side dish recipe to the table. My easy Sweet Potato Casserole is just sweet enough and requires just 5 minutes of bake time.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings (1 cup each)

Calories 321kcal

Author Meggan Hill

Ingredients

5 pounds sweet potatoes peeled and cut into 1-inch pieces
Salt
1/2 cup butter melted (1 stick)
1 cup milk hot
1 tablespoon brown sugar
10 ounces mini marshmallows

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 450 degrees.
In a Dutch oven or large stockpot, add sweet potatoes and 1 tablespoon salt. Add cold water to cover sweet potatoes by 1 inch.
Bring to boil, reduce heat, and simmer until sweet potatoes are tender and a fork can be easily slipped into the center, about 20 to 25 minutes. Drain well, tossing in colander to remove excess water.
Wipe pot dry. Return sweet potatoes to pot and mash to a uniform consistency. Using a rubber spatula, fold in melted butter until just incorporated.
Stir in hot milk and brown sugar until combined. Season to taste with salt (I like 1/4 teaspoon salt). Spread in the bottom of a 9-inch by 13-inch baking dish.
Spread marshmallows evenly over the sweet potatoes. Bake until the marshmallows are lightly browned and puffy, about 5 minutes. Serve immediately.

Video

Notes

Sweet potatoes: Any color will do, although I prefer classic orange for Sweet Potato Casserole. Seek out varieties like Beauregard, Covington, Garnet, and Jewel, all of which are orange-fleshed and widely-available at supermarkets across America.
Brown sugar: Just 1 tablespoon is enough to lend a hint of candied sweet potato flavor, which I find totally irresistible.
Marshmallows: A full small bag of mini marshmallows should be enough to coat the top of a 9-inch by 13-inch baking dish. For alternative topping ideas, see "Recipe FAQ."

Nutrition