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Sweet Potato Casserole

  • Author: Jo-Anna Rooney
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 - 8 servings 1x


This Sweet Potato Casserole is a rich and decadent holiday side dish.  It’s so easy to make and everyone will love it!  You can make it ahead of time too.



  • 3 pounds sweet potatoes (I used 2 large sweet potatoes)
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 1/41/2 tsp ground nutmeg
  • 1/4 tsp salt
  • fresh ground pepper to taste
  • ~ 40 large marshmallows or 2 cups mini marshmallows


Cooking the sweet potatoes:

You can either Roast or Boil the Sweet Potatoes:

Option #1:  Roasting the Sweet Potatoes

  1. Preheat your oven to 375 degrees.
  2. Clean the sweet potato skins.
  3. Poke them with a fork.
  4. Wrap the sweet potatoes in tin foil.
  5. Bake for 1 1/2 hours, or until the sweet potatoes are soft.
  6. Scrape the roasted sweet potato flesh from the skin.

Option #2: Boiling the Sweet Potatoes

  1. Place the chopped & peeled sweet potatoes into a large saucepan, and cover with water by 1 inch.
  2. Bring to a boil, then reduce to a simmer, and cook until the sweet potatoes are tender, about 15 to 20 minutes.

Making the sweet potato casserole filling:

  1. Using a potato masher, mash the sweet potatoes until smooth (see tips above).
  2. Place the cooked sweet potatoes into a skillet/pan. Heat the potatoes over medium heat, stirring, until any liquid has evaporated, about 2 minutes.
  3. Remove the pan from the heat and add the milk, butter, nutmeg and salt and pepper.
  4. Mix well.
  5. Transfer the sweet potato mixture to a baking dish.

Baking the casserole.

  1. Preheat your oven to 375 degrees.
  2. Cover the top of the sweet potatoes with a layer of marshmallows.
  3. Bake until the casserole is warmed through and marshmallows are lightly browned, about 15 to 20 minutes.
  4. Serve right away.

  • Category: Side Dish

Keywords: sweet potato casserole