Sweet Potato Casserole

Chef William Beels, Local Taco

Sweet potato casserole is a holiday favorite because it tastes like dessert, but counts as a side. With vanilla, cinnamon and nutmeg, the recipe features all the flavors of fall. Plus, it is topped with marshmallows. Dig in!

Sweet Potato Casserole

*This will make two 9x14 dishes
5 from 1 vote
Course Side Dish
Cuisine American/Southern


  • 8 large sweet potatoes
  • 16 oz butter
  • 1 tbsp vanilla
  • 2 cups brown sugar
  • 1 cup white sugar
  • 10 oz mini marshmallows
  • 2 tbsp cinnamon
  • 2 tsp nutmeg


  • Peel sweet potatoes and cut them into quarter-inch chunks
  • Place sweet potatoes in pot with water, turn on high heat and cook until sweet potatoes are hot
  • Mash sweet potatoes
  • Add all ingredients except for marshmallows into bowl and mix
  • Spread evenly into 9x14 casserole dish leaving 1.5 inches to allow room for marshmallows
  • Add one 10-oz bag of mini marshmallows and layer on top
  • Place in 350-degree oven for 20-25 minutes or until marshmallows are golden brown
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