• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook2eatwell
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Cuban Recipes
    • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Side Dishes

    Sweet Potato Casserole

    Published: Sep 4, 2021 by Elizabeth · Leave a Comment

    • Share
    Jump to Recipe - Print Recipe
    Sweet potato casserole pin

    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.

    An image of the sweet potato casserole in a white dish set on a white table with a beige linen and serving spoon.

    Sweet potato casserole with marshmallows is a holiday staple, one we look forward to for sure. But when you are having a small gathering it may seem like too much to make all the favorites. With this sweet potato casserole recipe, you will satisfy the craving without having a ton of leftovers.

    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
    The ingredients for the dish prepped and arranged in glass bowls and set on a white table. Each ingredient has a small label with its name.

    You will also need:

    • Small casserole dish (7½ x 5½ inch dish works well)
    • Masher, sturdy whisk or large fork
    • Colander/strainer

    Recipe tips

    • Peel the sweet potatoes, cut them into quarters then cut each quarter into 1-2 inch pieces. Cut them roughly the same size so that they cook at the same rate.
    • Drain the sweet potatoes 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 of sweet potato. This is a small batch sweet potato casserole so 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.

    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)

    Cut sweet potatoes in a pot with water.

    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. Lower the heat a little if the water starts splashing but keep it boiling.

    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 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 and stirring until everything is combined and the sweet potatoes are smooth.

    Two images showing the cooked sweet potatoes in a pot and after they are mashed with a whisk.

    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.

    Two images of the mashed sweet potato in a casserole dish and the second image has the marshmallows on top.

    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.

    A spoonful of the sweet potatoes with marshmallows held up over the casserole.

    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.

    A close up image of the baked casserole with golden browned marshmallows on top.

    You may also like these holiday side dishes:

    • Loaded Sweet Potato
    • Sausage Stuffing
    • Creamed Spinach
    • Green Beans with Bacon
    • Green Bean Casserole
    • Mashed Potatoes
    An image of the sweet potato casserole in a white dish set on a white table with a beige linen and serving spoon.
    Print Recipe
    5 from 1 vote

    Sweet Potato Casserole

    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.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: American
    Keyword: casseroles, sweet potatoes
    Servings: 4
    Calories: 285kcal
    Author: Elizabeth

    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.

    Nutrition

    Calories: 285kcal | Carbohydrates: 56g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 600mg | Potassium: 595mg | Fiber: 5g | Sugar: 24g | Vitamin A: 24320IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Side Dishes

    • Potato Egg Salad
    • Mango Salsa
    • Marinated Tomatoes
    • Easy Coleslaw
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    aboutus

    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

    More about me →

    Popular

    • Beef Barley Soup
    • Salisbury Steak
    • Easy Chili Mac
    • Mini Chicken Pot Pies

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cook2eatwell