Sweet Potato Casserole with Marshmallows
Sweet Potato Casserole with Marshmallows is the ultimate holiday side dish. This dish combines creamy mashed sweet potatoes with a hint of warm spices, all topped with a golden layer of gooey marshmallows. It’s a nostalgic favorite that brings cozy sweetness to the Thanksgiving table, making it a beloved crowd-pleaser for all ages.
Every Thanksgiving, our family eagerly anticipates the sweet potato casserole as much as the turkey itself! My husband and kids light up when they see those toasted marshmallows on top, knowing they’re about to enjoy a side dish that’s more like dessert. This casserole has become a Thanksgiving must-have in our household, always guaranteed to bring a smile to everyone’s face.
Why You’ll Love Sweet Potato Casserole with Marshmallows
•Classic Comfort Food: Sweet and creamy, it’s the perfect side to balance out savory dishes.
•Holiday Favorite: A Thanksgiving staple everyone expects (and loves) on the table.
•Easy to Prepare: Simple ingredients and straightforward steps make it a breeze to make.
•Kid-Friendly: The marshmallow topping makes it as fun as it is delicious!
Ingredients Notes for Sweet Potato Casserole with Marshmallows
•Sweet Potatoes: Naturally sweet and creamy, they’re the heart of this dish.
•Brown Sugar & Maple Syrup: Adds sweetness and depth, enhancing the natural flavors of the potatoes.
•Butter: Adds richness and a smooth, creamy texture.
•Warm Spices: Cinnamon and nutmeg bring warmth and holiday flavor.
•Marshmallows: The crowning touch for that gooey, toasted topping everyone loves.
Recipe Steps
1. Prepare the Sweet Potatoes
•Preheat oven to 350°F (175°C).
•Peel and cut 4 large sweet potatoes into chunks. Boil in a large pot of water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2. Mash the Sweet Potatoes
•In a large mixing bowl, mash the sweet potatoes until smooth.
•Stir in 1/2 cup brown sugar, 1/4 cup maple syrup, 1/4 cup melted butter, 1/2 tsp cinnamon, and 1/4 tsp nutmeg.
•Add a pinch of salt and mix until all ingredients are well combined.
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3. Assemble the Casserole
•Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish.
4. Add the Marshmallow Topping
•Sprinkle 2 cups mini marshmallows over the top of the sweet potatoes.
5. Bake the Casserole
•Bake for 20-25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
6. Serve
•Let cool for a few minutes before serving, allowing the marshmallows to set slightly.
Storage Options
•Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
•Freeze: Prepare without the marshmallows and freeze for up to 1 month. When ready to bake, add marshmallows and bake from frozen, adjusting baking time as needed.
Variations & Substitutions
•Pecan Topping: Add a pecan streusel topping along with the marshmallows for a nutty crunch.
•Dairy-Free Option: Substitute plant-based butter for a vegan-friendly version.
•Extra Spice: Add a dash of ground ginger for a hint of warmth.
Frequently Asked Questions
•Can I make this ahead of time?
Yes, prepare the mashed sweet potato base and refrigerate up to 2 days. Add marshmallows just before baking.
•What if I don’t want it too sweet?
Adjust the sugar and maple syrup to taste or try topping with only pecans for a less sweet version.
•Can I add other toppings?
Try chopped pecans or a drizzle of honey alongside the marshmallows for added texture and flavor.
Enjoy the warm, comforting taste of Sweet Potato Casserole with Marshmallows, bringing joy and nostalgia to your holiday feast!
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Sweet Potato Casserole with Marshmallows
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Sweet Potato Filling:
- 4 cups mashed sweet potatoes about 4-5 medium sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup milk
- 2 large eggs beaten
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter softened
- 1/2 cup chopped pecans optional
- 2 cups mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the Sweet Potato Filling: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, milk, beaten eggs, melted butter, vanilla extract, and salt. Mix until smooth and well combined.
- Spread the Filling: Pour the sweet potato mixture into the prepared baking dish and spread it out evenly.
- Make the Topping: In a separate bowl, combine the brown sugar, flour, and softened butter. Mix with a fork until it forms a crumbly texture. Stir in the chopped pecans, if using.
- Add Topping and Marshmallows: Sprinkle the brown sugar mixture evenly over the sweet potato filling. Then, top with an even layer of mini marshmallows.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and the filling is heated through.
- Serve: Let the casserole cool slightly before serving.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
It is made from fresh, raw Sweet Potato That I boil.