Sweet potato casserole with marshmallows is a timeless dish that brings comfort and festive warmth to any holiday table. This creamy, spiced sweet potato base is topped with gooey marshmallows, crunchy pecans, and a sprinkle of brown sugar for an irresistible combination of flavors. Whether served as a side dish or a dessert, it’s sure to be a crowd-pleaser. Here’s a simple and delicious recipe that will have everyone reaching for seconds!
Ingredients:
For the Sweet Potato Base:
4 large sweet potatoes (about 3 pounds)
½ cup unsalted butter, melted
½ cup granulated sugar
⅓ cup milk
2 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
For the Topping:
1 cup mini marshmallows
½ cup chopped pecans (optional)
⅓ cup brown sugar
2 tablespoons unsalted butter, melted
Instructions:
Prepare the Sweet Potatoes:
Begin by preheating your oven to 350°F (175°C). Peel and cut the sweet potatoes into chunks, then boil them in a large pot of water for about 15-20 minutes or until they are fork-tender. Drain the water and mash the sweet potatoes until smooth.
Make the Sweet Potato Base:
In a large mixing bowl, combine the mashed sweet potatoes with melted butter, granulated sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir the mixture until everything is well incorporated. Transfer this creamy sweet potato mixture into a greased 9×13-inch baking dish and spread it out evenly.
Prepare the Topping:
In a small bowl, combine brown sugar, melted butter, and chopped pecans (if using). Sprinkle this mixture evenly over the sweet potato base. Top with a generous layer of mini marshmallows.
Bake the Casserole:
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the marshmallows are golden brown and the sweet potato filling is hot throughout.
Serve:
Once out of the oven, allow the casserole to cool for 5-10 minutes before serving. This will give the marshmallows time to set slightly. Serve warm and enjoy!
Serving Tips:
Perfect Pairings: Sweet potato casserole with marshmallows is a versatile side dish that pairs wonderfully with roasted turkey, ham, or glazed chicken. It’s also a great accompaniment to other classic holiday sides like green bean casserole, stuffing, or mashed potatoes.
Garnish Ideas: For an extra touch of flavor and texture, try garnishing your casserole with additional chopped pecans, a sprinkle of cinnamon, or a drizzle of maple syrup just before serving.
Serve Warm: This casserole is best enjoyed warm, allowing the marshmallows to retain their gooey texture. Serve it as a side or a dessert to complement your meal.
Storage Tips:
Storing Leftovers: If you have any leftover casserole, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
Freezing: Sweet potato casserole can be frozen for later enjoyment. After baking, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 3 months. To reheat, allow it to thaw in the refrigerator overnight, then bake it at 350°F (175°C) for 20-25 minutes or until heated through. You can also add fresh marshmallows and pecans before reheating for a fresh finish.
Reheating Tips: When reheating, the marshmallows on top may lose their texture, so consider adding fresh mini marshmallows for the final few minutes of baking to get that golden, gooey finish. You can also microwave individual servings for a quicker option, but the texture may differ slightly.
Related Recipes:
FAQs:
Can I make sweet potato casserole with marshmallows ahead of time?
Yes! You can prepare the sweet potato base and the topping (without the marshmallows) a day ahead. Simply store the assembled casserole (covered) in the refrigerator. When you’re ready to bake, add the marshmallows on top and bake as directed. If baking from the fridge, you may need to increase the baking time by a few minutes.
Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes for fresh ones. Be sure to drain and mash them well before combining with the other ingredients. Keep in mind that canned sweet potatoes may be slightly sweeter, so you may want to adjust the amount of sugar in the recipe to suit your taste.
Can I make this casserole without marshmallows?
Absolutely! If you’re not a fan of marshmallows, you can omit them and stick with the pecan and brown sugar topping for a more nutty and caramelized flavor. You can also add a crumble topping made from crushed graham crackers or oats for added texture.
How do I store leftovers?
To store leftover sweet potato casserole, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months by wrapping it well and reheating it when ready to serve. Add fresh marshmallows before baking again for that perfect golden finish.
Conclusion:
This sweet potato casserole with marshmallows is a must-try recipe that’s easy to prepare and absolutely delicious. With its blend of creamy sweetness and crispy toppings, it’s sure to become a beloved favorite at your holiday table!
📖 Recipe:
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Sweet Potato Casserole with Marshmallows
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Sweet Potato Casserole with Marshmallows is a creamy and flavorful side dish perfect for holiday meals. Featuring a spiced sweet potato base topped with gooey marshmallows and crunchy pecans, this dish combines savory, sweet, and nutty flavors for a crowd-pleasing treat. Whether served at Thanksgiving, Christmas, or any special gathering, this recipe is sure to be a family favorite!
Ingredients
For the Sweet Potato Base:
4 large sweet potatoes (about 3 pounds)
½ cup unsalted butter, melted
½ cup granulated sugar
⅓ cup milk
2 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
For the Topping:
1 cup mini marshmallows
½ cup chopped pecans (optional)
⅓ cup brown sugar
2 tablespoons unsalted butter, melted
Instructions
- Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C). Peel and cut the sweet potatoes into chunks. Boil them in a large pot of water for 15-20 minutes or until tender. Drain and mash the sweet potatoes until smooth. - Make the Sweet Potato Base:
In a large bowl, combine the mashed sweet potatoes with melted butter, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir until well combined. Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly. - Prepare the Topping:
In a small bowl, combine brown sugar, melted butter, and chopped pecans (if using). Sprinkle this mixture over the sweet potato base. Top with mini marshmallows. - Bake the Casserole:
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 for 5-10 minutes before serving.
Notes
You can prepare the casserole ahead of time and refrigerate it (without the marshmallows). Add marshmallows before baking.
For a nut-free version, skip the pecans.
This casserole can be frozen for up to 3 months. Thaw overnight and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: Approximately 290 kcal per serving
