Sweet Potato Fluff Casserole
This comforting holiday dish features a creamy, buttery sweet potato base flavored with brown sugar and warm spices, finished with a soft, lightly toasted marshmallow topping. It is versatile enough to serve as a rich side dish alongside turkey and ham, or as a sweet dessert.
Equipment
- 9-by-13-inch baking dish
- Baking sheet
- Fork (for piercing potatoes)
- Potato masher or electric mixer
- Large mixing bowl and small bowl
- Measuring cups and spoons
- Rubber spatula
- Oven mitts
Ingredients
- 3 pounds orange-fleshed sweet potatoes
- Unsalted butter
- Brown sugar
- Large eggs
- Vanilla extract
- Kosher salt ground cinnamon, and nutmeg
- Milk or cream
- Mini marshmallows or homemade marshmallow fluff
- Optional: Pecans for added crunch
Instructions
- Heat your oven to 350°F. Butter your 9-by-13-inch baking dish.
- On a baking sheet, bake the sweet potatoes at 400°F until fork-tender (about 45 to 60 minutes).
- Let the potatoes cool enough to handle, remove the skins, and place the flesh into a large bowl.
- Mash the sweet potatoes with the butter, brown sugar, vanilla, salt, cinnamon, nutmeg, milk, and beaten eggs until blended.
- Spread the sweet potato mixture evenly into the prepared baking dish. Add pecans if using, then cover the top in an even layer of mini marshmallows.
- Bake at 350°F for 25 to 30 minutes, until the center is set and the marshmallows turn light brown. (Watch closely so they do not burn).
- Let the casserole rest for 10 minutes before serving.