Sweet Potato Casserole

Sweet potato casseroles are a tradition in most homes. Serve up this sweet potato casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.

  • Prep:
  • Total Time:
  • Servings: 8
Sweet Potato Casserole

Source: Everyday Food, November 2008


  • 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
  • Coarse salt and ground pepper
  • 1/2 cup whole milk
  • 4 tablespoons butter
  • 1/2 teaspoon ground nutmeg
  • 2 cups mini marshmallows or chopped regular marshmallows


  1. Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.

  2. Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)

  3. Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.


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