If there’s one dish that captures the cozy comfort of the holidays, it’s sweet potato casserole with a blanket of golden, toasted marshmallows on top. Creamy, lightly spiced sweet potatoes meet buttery sweetness in every spoonful — a nostalgic favorite that brings dessert right to the dinner table.

This classic casserole is simple to make and naturally gluten-free. The trick is baking the sweet potatoes until they’re tender and caramelized, then mashing them with warm spices and a touch of vanilla before topping with fluffy marshmallows that toast to perfection in the oven.

Serve it as a Thanksgiving side or a weekend comfort dish that feels like a hug in every bite.

Recipe: Sweet Potato Casserole with Marshmallows

Ingredients

• 4 large sweet potatoes (about 3 lbs / 1.4 kg), peeled and cubed
• 4 tablespoons butter (or dairy-free butter)
• 1/3 cup brown sugar
• 1/4 cup milk or non-dairy milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups mini marshmallows

Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil or steam the sweet potatoes for about 15 minutes, until soft. Drain and mash in a large bowl.
3. Add butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
4. Spread the mixture evenly into a lightly greased 9×13-inch (23×33 cm) baking dish.
5. Top with mini marshmallows in an even layer.
6. Bake for 20–25 minutes, or until the marshmallows are golden and the filling is hot.
7. Let rest for 5–10 minutes before serving.

Serving Tip:
For extra crunch, sprinkle chopped pecans between the sweet potatoes and marshmallows before baking.