This sweet potato casserole is creamy, cozy, and topped with a golden layer of toasted mini marshmallows. It's a classic comforting side dish that works especially well for holiday meals.
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 to 20 minutes. Drain well.
Transfer the sweet potatoes to a large bowl and mash until smooth.
Stir in the melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, and salt until well combined.
Spread the sweet potato mixture evenly into the prepared baking dish.
Bake for 20 minutes.
Remove the casserole from the oven and top evenly with mini marshmallows.
Return to the oven and bake for 8 to 10 minutes, or until the marshmallows are puffed and lightly golden.
Let the casserole cool for 5 to 10 minutes before serving.
Notes
For extra flavor, you can add a pinch of nutmeg or top with chopped pecans before baking. If you prefer a less sweet casserole, reduce the brown sugar slightly.