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Sweet Potato Casserole

Flavorful, cooked sweet potatoes mashed and blended with a dash of brown sugar, a sprinkling of pumpkin pie spices and a few other on-hand ingredients and finally, topped with a creamy crust of marshmallows.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Servings: 6 servings
Author: Joanie Zisk


  • 4 sweet potatoes
  • 1 egg slightly beaten
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/4 cup brown sugar packed
  • 2 oz butter melted
  • 10 ounce marshmallows


  • Scrub sweet potatoes and place in a large pot. Add enough water to the pot to cover the sweet potatoes. Place the pot on the stove and cook on a medium high heat. When the water starts to boil, reduce heat to medium low and continue cooking until the sweet potatoes are tender when a fork is inserted in the middle, about 15 minutes.
  • Over a sink, pour the sweet potatoes and the water into a colander. Run a little cool water over the sweet potatoes so they are easier to handle. Carefully peel the skins off the sweet potatoes (the skins should peel right off).
  • Place the sweet potatoes back in the pot and using a potato masher or immersion blender, mash the sweet potatoes.
  • Add in the egg, salt, spices, brown sugar and butter. Stir well.
  • Transfer sweet potato mixture into a buttered baking dish. Top with marshmallows.
  • Bake for 30 minutes or until the marshmallows are beginning to brown and are melted.