There are some casseroles that simply belong to fall, and this sweet potato donovan casserole has that church-basement-potluck magic about it. With just four ingredients, it comes together in the plain, practical way so many Midwestern favorites do, yet it bakes up rich, soft, and sweet enough to make folks hover near the table before supper is even called. It is the sort of dish a grandmother would trust year after year, because it feeds a crowd, travels well, and tastes like comfort from another time.
Serve this casserole alongside baked ham, roast turkey, pork loin, or even a simple weeknight chicken supper. It is especially nice with savory dishes that need a little sweetness on the plate, and for holiday tables I like to pair it with green beans, a crisp salad, or buttery dinner rolls to round everything out without much fuss.
4-Ingredient Sweet Potato Donovan Casserole
Servings: 8
Ingredients
2 large cans sweet potatoes, drained
1/2 cup brown sugar
1/2 cup melted butter
2 cups mini marshmallows
Directions
1. Preheat your oven to 350°F and lightly butter a medium casserole dish.
2. In a large mixing bowl, mash the drained sweet potatoes until mostly smooth, then stir in the brown sugar and melted butter until well combined.
3. Spread the sweet potato mixture evenly into the prepared casserole dish.
4. Scatter the mini marshmallows evenly across the top.
5. Bake for 20 to 25 minutes, until the casserole is hot and the marshmallows are puffed and golden on top. Let it stand a few minutes before serving.
Variations & Tips
For a smoother casserole: If you like a silkier texture, use a hand mixer instead of a masher. That gives the filling a lighter, almost whipped feel that is lovely on a holiday table.
For a deeper flavor: A pinch of cinnamon or a small splash of vanilla is not part of the original four-ingredient version, but either one can add a little extra warmth if you have company coming and want to dress it up just a touch.
For make-ahead ease: Mix and spread the sweet potato base into the dish a day ahead, cover, and refrigerate. Add the marshmallows just before baking so the top stays fresh and pretty.
For careful baking: Keep an eye on the casserole in the last few minutes, because marshmallows can go from golden to too dark in a hurry. If your oven runs hot, tent it loosely with foil once the top is browned.