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Sweet Potato Casserole

5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 6


  • Baking Pan 9"x13"x2"


  • 3 lbs sweet potatoes (around 5 large) peeled and cut into chunks
  • ½ cup light brown sugar
  • ½ cup softened butter
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 large eggs
  • 2 cups miniature marshmallow


  • In a pot: bring the water to a boil. Add chopped sweet potatoes. Cook for 20-25 minutes or until tender. Drain the potatoes.
  • Preheat the oven to 375°F (190°C).
  • In a large bowl, combine cooked potatoes, heavy cream, brown sugar, vanilla extract, cinnamon, salt, butter and eggs together; mix well.
  • Spray cooking olive oil or butter to the baking pan. Transfer the sweet potato mixture to the pan.
  • Spread 2 cups of miniature marshmallows on top of the sweet potato mixture.
  • Bake (uncovered) for 25 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don't want to burn them).
  • Note: This can be prepared a day or so ahead, do not bake, then cover and refrigerate. When ready to bake: let the dish sit at room temperature for ~1 hour and top with marshmallows and cook as directed above.

Serve and Enjoy!

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