Easy Sweet Potato Casserole

1. 1

   Heat the oven to 350°F.

2. 2

   Place 3 pounds peeled and cut sweet potatoes in a large pot and add enough cold water to cover by about 1 inch. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until fork-tender, 12 to 15 minutes.

   12 min
3. 3

   Drain the potatoes, then return to the pot. Add 1/2 cup packed brown sugar, 1/2 cup whole milk, 6 tablespoons room-temperature unsalted butter, 1 teaspoon vanilla extract, and 3/4 teaspoon kosher salt. Mash with a potato masher until smooth.

4. 4

   Transfer to a 9x13-inch baking dish and spread into an even layer. Arrange 2 1/2 cups miniature marshmallows evenly over the top in a single layer. Bake until the sweet potatoes are heated through and the marshmallows are golden-brown and puffed, 18 to 20 minutes.

   18 min

Recipe Notes

1. 5

   Make ahead: The casserole can be prepared without the marshmallows, covered, and refrigerated for up to 3 days. Let sit at room temperature for 30 minutes before baking. Bake uncovered for 15 minutes, then top with the marshmallows and continue to bake until heated through and the marshmallows are puffed and golden-brown.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

   30 min