Classic Sweet Potato Casserole Recipe

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Classic Sweet Potato Casserole Recipe – cinnamon and cloves spiced sweet potato casserole with gooey, toasted marshmallow topping. A classic holiday dinner side dish!

A classic sweet potato casserole with toasted marshmallow topping is a must side dish for our holiday dinners. I know my kids always look forward to it because let’s be honest, the toasted marshmallow topping is quite irresistible. I make it even more delicious by adding cinnamon and cloves to the sweet potato mixture and adding an extra layer of brown sugar just before the marshmallows.

This Classic Sweet Potato Casserole with marshmallow topping is a must side dish for the holiday dinners. It’s easy and can be made ahead of time, which is great when you are making it for the holiday dinner. If you are looking for another great sweet potato casserole version, you will love my Best Sweet Potato Casserole recipe with pecan and brown sugar topping. The toasted nuts may not be gooey like the marshmallows but they are equally delicious!

HOW TO MAKE CLASSIC SWEET POTATO CASSEROLE?

Start by cooking the potatoes until soft. Drain well. Place in a large mixing bowl. Add brown sugar, spices, salt, butter, and eggs and whip the mixture with a hand mixer or mash with potato masher. Butter a 2-quart casserole dish and spread the sweet potato mixture in the dish. Top with mini marshmallows and bake in preheated oven for 12 to 15 minutes or until the marshmallows are golden and toasted. Let the casserole cool for 10 minutes before serving.

HOW TO COOK SWEET POTATOES FOR CASSEROLE?

The most common way to cook sweet potatoes for a casserole is to peel them, chop them and cook on a stovetop in a pot. Since I had my Instant Pot, I let it do the work and I have the stovetop free to make gravy or the cranberry sauce. You can also cook sweet potatoes baked style, scoop the flesh and mash for the casserole.

TIPS FOR MAKING THE BEST SWEET POTATO CASSEROLE:

• After your potatoes are cooked till soft, it is important to drain them well. Best to do it over a colander and let as much water drip out as possible. It will prevent it from collecting at the bottom of your casserole.
• Add cinnamon and cloves for added flavor, perfect for the holidays.
• To make it ahead, cool potatoes after cooking, mix with remaining ingredients and spread the mixture in a buttered casserole dish. Do not top with marshmallows just yet. Wait to do that just before baking. If you chill the casserole in the fridge, let it sit for 30 minutes in a room temperature before baking. If you take it from a cold fridge to a hot oven, the dish may shatter.

CAN I MAKE SWEET POTATO CASSEROLE AHEAD OF TIME?

Cook potatoes till soft, cool completely, then mix with remaining ingredients. Spread mixture in buttered dish and cover the dish with saran wrap. Store in the fridge. Wait to top it with marshmallows (or pecan brown sugar topping) just before baking, for best results. After you take the casserole out of the fridge, let it sit in a room temperature for 30 minutes. If you take it from a cold fridge to a hot oven, the dish may shatter.

MORE SWEET POTATO RECIPES:

The Best and Easy Sweet Potato Casserole with pecan and  brown sugar topping

Instant Pot Mashed Sweet Potatoes

Baked Sweet Potato Fries

MORE THANKSGIVING SIDE DISHES:

Green Bean Casserole from scratch OR cooked in Slow Cooker

Garlic Parmesan Roasted Brussels Sprouts

Instant Pot Mashed Potatoes

Homemade Cranberry Sauce

Slow Cooker Sausage Stuffing

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Classic Sweet Potato Casserole

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Cinnamon and cloves spiced sweet potato casserole with gooey, toasted marshmallow topping. A classic holiday dinner side dish!

Course: Side Dish

Cuisine: American

Keyword: sweet potato casserole

Servings: 5 people

Calories: 452 kcal

Author: Anna

Ingredients

• 2.5 lbs sweet potatoes
• 2 large eggs
• 1/2 cup packed brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 2 cups mini marshmallows

US Customary - Metric

Instructions

1. Start by peeling and chopping sweet potatoes. Place in a pot and cover with water. Bring to boil over medium heat and cook until potatoes are soft. Drain well (see note).
2. Preheat oven to 375 degrees F. Butter a 2-quart casserole dish and set aside.
3. Place cooked potatoes in large mixing bowl. Add brown sugar, butter, spices, salt, vanilla and eggs and mash with potato masher or whip with hand mixer.
4. Spread the mixture in prepared casserole dish. Top with 1/4 cup of brown sugar, sprinkling it evenly over the top.
5. Layer marshmallows in a single layer on top.
6. Bake casserole for 12 to 15 minutes OR until the marshmallows are golden and toasted and the sides are bubbling. I always place it under the broiler for just 2 minutes to toast the topping just a bit more. You have to watch it carefully so it won't burn.
7. Cool casserole for at least 10 minutes before serving.

Recipe Video

Recipe Notes

To make ahead: Cook potatoes till soft, cool completely, then mix with remaining ingredients. Spread mixture in buttered dish and cover the dish with saran wrap. Store in the fridge. Wait to top it with marshmallows (or pecan brown sugar topping) just before baking, for best results. After you take the casserole out of the fridge, let it sit in a room temperature for 30 minutes. If you take it from a cold fridge to a hot oven, the dish may shatter.

Drain cooked potatoes well, to prevent the water from collecting at the bottom of the casserole.

Nutrition Facts

Classic Sweet Potato Casserole

Amount Per Serving

Calories 452 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 77mg 26%

Sodium 408mg 17%

Potassium 832mg 24%

Total Carbohydrates 94g 31%

Dietary Fiber 6g 24%

Sugars 53g

Protein 6g 12%

Vitamin A 648.2%

Vitamin C 6.6%

Calcium 10.5%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.