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Marshmallow Caramel Sweet Potato Casserole

Marshmallow caramel sweet potato casserole pairs a smooth, lightly sweetened filling with homemade deep-amber caramel and a puffed, golden marshmallow topping. The casserole is baked in a 9x13-inch dish and finished with a 10-minute rest before serving.
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Prep Time 20 minutes
Cook Time 1 hour 38 minutes
Cooling and resting 38 minutes
Total Time 2 hours 36 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato casserole
  • 4 lb sweet potatoes medium, scrubbed
  • 1 cooking spray nonstick
  • 4 tbsp unsalted butter melted
  • 0.33 cup brown sugar packed light
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 2 eggs large, lightly beaten
For the caramel marshmallow topping
  • 0.5 cup heavy cream
  • 0.75 cup granulated sugar
  • 2 tbsp water
  • 5 cup marshmallows mini

Equipment

  • 1 rimmed half-sheet pan
  • 1 9x13-inch baking dish

Method
 

Prepare the sweet potatoes
  1. Heat the oven to 400°F and arrange the sweet potatoes on a rimmed half-sheet pan.
  2. Bake for 50-65 minutes, until a knife slides easily into the center of the largest potato.
  3. Let the potatoes cool until easy to handle, about 15-20 minutes.
  4. Reduce the oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray.
  5. Peel the potatoes into a large bowl.
Prepare the filling
  1. Mash the potatoes, then mix in the melted unsalted butter, packed light brown sugar, whole milk, vanilla extract, and kosher salt.
  2. Let the mixture cool for 10 minutes, then stir in the lightly beaten eggs.
  3. Spread the filling evenly in the prepared dish.
Bake the casserole
  1. Bake at 350°F for 30-35 minutes, until the center is set and reaches 160°F.
Make the caramel
  1. While the casserole bakes, warm the heavy cream in a microwave-safe measuring cup for 30-45 seconds, until warm but not boiling.
  2. Combine the granulated sugar and water in a small, heavy-bottomed saucepan and bring to a boil over medium heat.
  3. Cook without stirring for 6-9 minutes, gently swirling the pan as needed, until the syrup is deep amber.
  4. Remove the pan from the heat and slowly whisk in the warm cream.
  5. Return it to low heat and whisk for 1-2 minutes, until smooth.
Finish the casserole
  1. Pour the warm caramel evenly over the hot casserole.
  2. Scatter the mini marshmallows over the top.
  3. Bake for 5-8 minutes, until the marshmallows are puffed and golden.
  4. Rest for 10 minutes before serving.

Notes

For the deepest caramel flavor, cook the syrup until it is deep amber without stirring. Refrigerate leftovers for 3-4 days; freezing is possible, though the marshmallow topping may change texture. For a dairy-free version, use plant-based butter, milk, and cream and dairy-free marshmallows.