This small batch sweet potato casserole is perfect for Sunday dinner and small holiday gatherings. In this recipe the sweet potatoes and marshmallows are the stars. The rest of the ingredients are simple, milk, butter, brown sugar, cinnamon, vanilla and salt. That’s it.
Sweet potato casserole with marshmallows is a holiday staple we look forward to. But if you’re having a small gathering it may seem like too much. With this small sweet potato casserole you can satisfy your craving without having a ton of leftovers.
Serve this holiday side dish with other favorites like green bean casserole, creamed spinach and classic mashed potatoes.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- Sweet Potatoes
- Whole Milk, reduced fat will also work
- Butter
- Brown Sugar
- Salt
- Cinnamon
- Vanilla Extract
- Mini Marshmallows
You will also need:
- Small casserole dish (7½ x 5½ inch dish works well)
- Masher, sturdy whisk or large fork
- Colander/strainer
Instructions
Preheat the oven to 350°F
Add the sweet potatoes to a large saucepan or pot and cover completely with water by a couple of inches. Place over high heat and bring the water to a boil (it will take about 5-6 minutes)
Cook for 15-20 minutes until the sweet potatoes are very tender. Drain them well. Use a strainer to get all the water out. Place them back into the pot they were cooked in or in a large bowl.
Mash them with a masher, sturdy whisk, or a large fork to break them up a bit.
Then add the milk, butter, brown sugar, salt, cinnamon, and vanilla. Continue mashing until smooth.
Add the mashed sweet potatoes to a small casserole dish and arrange it so that the top is flat. Use a silicone spatula or the back of a large spoon to smooth it out.
Arrange the marshmallows on top of the sweet potatoes to cover the entire surface. Just place them, do not press down.
Bake the casserole for 15-20 minutes or until the edges are bubbly and the marshmallows are slightly melted and lightly browned on top. Let it set for a few minutes, serve and enjoy.
Recipe tips
- Cut the sweet potatoes roughly the same size so that they cook at the same rate.
- Drain them well to get all the water out. If necessary, add them back to the pot and set it over the still hot burner (not on) to let excess water dry out.
- Use a small casserole dish to get a nice thick layer. If the dish is too large then the layer of sweet potato will be thin, and the marshmallows will not cover the entire surface. We used a 7½ x 5½ inch ovenproof dish.
- Don’t put the marshmallows on top of the sweet potatoes until right before ready to bake.
- Place the casserole dish on a sheet pan just in case it bubbles over.
Make ahead and storing
- To make this casserole ahead of time, make the sweet potato mixture as instructed and arrange it in the dish (without the marshmallows).
- Cover the casserole with a lid or with a couple of layers of plastic wrap, ensure a tight seal. Refrigerate for up to 1 day.
- Remove the dish from the refrigerator about 20 minutes before baking (provided that it is cool in your kitchen). Some casserole dishes do not do well with extreme changes in temperature. Try to get the chill out of the dish before baking.
- Do not place the marshmallows on top until right before you are ready to bake.
- Store leftovers in an airtight container, in the refrigerator for 3-4 days.
Sweet Potato Casserole
Ingredients
- 1½ pound Sweet Potatoes peeled, cut into quarters and each quarter cut into 1-2 inch pieces (about 3 medium-large sweet potatoes)
- 2 tablespoons Whole Milk
- 2 tablespoons Butter
- 2 tablespoons Brown Sugar
- ¾ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Vanilla Extract
- 1 – 1½ cup Mini Marshmallows enough to cover the top completely
Instructions
- You will also need: Small ovenproof casserole dish (7½ x 5½ inch dish works well), Masher, sturdy whisk or large fork, Colander/strainer
- Preheat the oven to 350°F
- Add the sweet potatoes to a large saucepan or pot and cover completely with water by a couple of inches. Place over high heat and bring the water to a boil (it will take about 5-6 minutes)
- Cook for 15-20 minutes until the sweet potatoes are very tender. They should break apart easily when pierced with the tip of a knife or fork.
- Drain the sweet potatoes well. Use a colander/strainer to get all the water out.
- Place them back into the pot they were cooked in or in a large bowl.
- Mash the sweet potatoes with a masher, sturdy whisk or a large fork to break them up a bit. Then add the milk, butter, brown sugar, salt, cinnamon, and vanilla. Continue mashing and stirring until everything is combined and the sweet potatoes are smooth.
- Add the mashed sweet potatoes to a small casserole dish and arrange it so that the top is flat. Use a rubber spatula or the back of a large spoon to smooth it out.
- Arrange the marshmallows on top of the sweet potatoes. Bake for 15-20 minutes or until the edges are bubbly and the marshmallows are slightly melted and lightly browned on top.
- Let the casserole set for a few minutes, serve and enjoy.
Notes
-
- Cut the sweet potatoes roughly the same size so that they cook at the same rate.
-
- Drain them well to get all the water out. If necessary, add them back to the pot and set it over the still hot burner (not on) to let excess water dry out.
-
- Use a small casserole dish to get a nice thick layer. If the dish is too large then the layer of sweet potato will be thin, and the marshmallows will not cover the entire surface. We used a 7½ x 5½ inch ovenproof dish.
-
- Don’t put the marshmallows on top of the sweet potatoes until right before ready to bake.
-
- Place the casserole dish on a sheet pan just in case it bubbles over.
Leave a Reply