Martha’s Sweet Potato Casserole *


This is a really neat recipe.  You get that mashed sweet potato flavor with spices, added sweetness (optional), and beautiful golden marshmallows.  Next time I will half it for my family of three because it makes a lot (I forgot); it serves about 8 people.  The cinnamon and brown sugar are ingredients I added because I thought it’d be better with them.  I used about 3 large sweet potatoes, but weigh them please!  If you need a great masher that’s easy to clean, look here:  OXO Masher.  ENJOY!!!


  • 3 lbs. sweet potatoes, peeled and cut into 1-in. chunks
  • coarse salt
  • 1/2 cup whole milk (I used 2%)
  • 4 tablespoons butter
  • 1/2 teaspoon ground nutmeg**
  • 2 cups mini marshmallows
  • 1/8 tsp. cinnamon (optional)**
  • 1/4 cup brown sugar (optional)

**Known IC irritants, tread carefully! To make this IC safe, omit the cinnamon and be careful with all spices.


  1. Preheat oven to 375°.
  2. Place sweet potatoes in large saucepan or pot, and cover with cold water by 1 inch.  Salt generously.
  3. Bring to a boil, reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15-20 minutes.
  4. Drain, and return to pan.
  5. Heat over medium, stirring, until liquid has evaporated and a thin film covers the bottom of pain – about 2 mintues.
  6. Remove pan from heat, add milk, butter, nutmeg, and optional cinnamon and sugar.
  7. Mash until smooth, season with salt.
  8. Transfer mixture to a 2-qt. baking dish. (To make ahead, refrigerate up to 1 day).
  9. Top casserole with marshmallows, bake until center is warmed through and marshmallows are lightly browned, about 15-20 minutes.
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