Sweet Potato Casserole

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16 servings

This easy Sweet Potato Casserole topped with marshmallows is a traditional side at our family Thanksgiving table. This comforting dish combines mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon.

Ingredients

• 3 pounds sweet potatoes, peeled and cut into cubes
• ½ cup brown sugar, packed
• ⅓ cup butter, softened
• ¼ cup almond milk
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon, or to taste
• ½ teaspoon salt
• 2 cups miniature marshmallows

Instructions

1. Preheat oven to 375°F. Grease a 9 x 13 pan.
2. Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
3. In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, salt, and pepper.
4. Spread the mixture into the prepared pan.
5. Sprinkle with the marshmallows.
6. Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.

Notes

• Light or dark brown sugar can be used.
• If using unsalted butter, add extra salt if needed.
• Make Ahead: This sweet potato casserole can be made up to 48 hours in advance. Prepare and refrigerate before baking, keeping the topping in a separate container. Remove the casserole from the fridge at least 30 minutes before baking, bake for 20 minutes, and stir. Add the topping and cook for 15-20 minutes longer or until heated through and marshmallows are toasty.