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A white dish filled with sweet potato casserole, topped with toasted marshmallows.
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5 / 3 votes

Classic Sweet Potato Casserole

This classic sweet potato casserole recipe is made with marshmallows, half-and-half, butter, eggs, spices, and sugar. Just like grandma's.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Sides
Cuisine: American
Servings: 10 to 12 servings
Calories: 511

Ingredients

  • 5 pounds sweet potatoes, peeled (about 4 sweet potatoes) or five 16-ounce (454-g) cans unseasoned mashed sweet potatoes
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup half-and-half
  • 1 stick unsalted butter, at room temperature, plus more for the baking dish
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground sea salt or kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs, lightly beaten
  • 4 cups mini marshmallows
US - Metric

Instructions

  • Preheat the oven to 375°F (191°C). Lightly butter a 13-by-9-inch or 3-quart casserole dish.
  • If using canned mashed sweet potatoes, dump them in a bowl.
    If using whole sweet potatoes, cut them into 1-inch cubes, place them in a large pot, add enough cold water to cover, and bring to a boil. Simmer for 15 minutes, until very tender. Drain the potatoes in a colander and let them cool slightly. Turn the sweet potatoes into a large bowl and mash until smooth with the back of a spoon, a hand mixer, or a food processor.
  • Add both sugars, the half-and-half, butter, vanilla, salt, cinnamon, ginger, and nutmeg to the mashed sweet potatoes and stir well to combine. Taste and adjust the seasonings as desired. Add the eggs and mix well. Spoon the sweet potato mixture into the prepared casserole dish.
  • Cover with aluminum foil and bake until heated through, 30 to 40 minutes.
  • Remove the casserole from the oven and gently stir the mixture to ensure it's warmed evenly throughout, about 20 minutes. Sprinkle the marshmallows over the top and return it to the oven, uncovered, until the marshmallows are golden brown, up to 15 minutes. Serve immediately.

Notes

  1. Make in advance--Assemble the casserole through step 3, then cover with foil and store it in the fridge for up to 24 hours. You may need to add a few minutes to the baking time if cooking directly from the fridge.
  2. Scale the recipe--To halve this casserole, reduce all the ingredients by half and cook in an 8-by-8-inch baking dish.
  3. Dietary--This recipe is suitable for a gluten-free diet.
  4. Storage--Leftovers will keep in the fridge in a sealed container for up to 4 days.

Nutrition

Serving: 1portion | Calories: 511kcal | Carbohydrates: 95g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 647mg | Fiber: 7g | Sugar: 53g