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Classic Sweet Potato Casserole With Marshmallow Topping

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings

Ingredients

For the Filling

  • 3 pounds sweet potatoes about 4 medium, roasted whole
  • 4 tablespoons unsalted butter melted
  • ½ cup light brown sugar packed
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 tablespoon orange juice optional

For the Topping

  • 3 cups mini marshmallows

Instructions

Roast the Sweet Potatoes

  • Heat the oven to 400F. Prick the whole sweet potatoes a few times and roast them on a foil lined sheet pan for 50 to 60 minutes, until the skins wrinkle and a knife slides into the thickest part with no resistance. Do not boil them, boiled potatoes make a watery casserole.
  • Cool until you can handle them, then split each potato and scoop the flesh into a large bowl. Discard the skins.

Make the Filling

  • Mash the warm flesh with the melted butter, leaving a little texture rather than beating it to a puree.
  • Stir in the brown sugar, vanilla, cinnamon, nutmeg, salt and orange juice until smooth. Let the mixture cool for 5 minutes, then beat in the eggs.
  • Butter a 9x13 baking dish and spread the filling in an even layer, filling the dish about three quarters full so the marshmallows have room to expand.

Bake and Top

  • Lower the oven to 350F and bake the filling alone for 25 to 30 minutes, until it is hot through and the center no longer jiggles when you nudge the dish.
  • Cover the surface with the mini marshmallows in an even layer out to the edges. Return the dish to the oven for 8 to 10 minutes, until puffed and golden. For a darker top, broil for 60 to 90 seconds instead and do not leave the oven while it broils.
  • Rest the casserole for 10 minutes before serving so the filling firms up.

Notes

  • Roast, never boil: boiling adds water to a vegetable that is already about three quarters water and the baked casserole weeps at the edges.
  • Marshmallows go on late: added at the start they melt into the filling and go flat and dark. Bake the filling first, top second.
  • Canned sweet potatoes: use two 29 ounce cans, drained well and left in a colander for 10 minutes, and cut the brown sugar to ⅓ cup.
  • Make ahead: refrigerate the assembled filling up to 2 days, untopped. Never store it with marshmallows on it.
  • The other camp: for a brown sugar pecan streusel top instead, skip the marshmallows entirely. You can also do half of each in one dish.