Sweet Potato Casserole with Marshmallows

Introduction

Sweet Potato Casserole with Marshmallows is a classic holiday side dish that combines creamy, buttery sweet potatoes with a golden, gooey marshmallow topping. This dish balances sweet and savory flavors perfectly: the natural sweetness of roasted sweet potatoes is enhanced with brown sugar, butter, and a touch of cinnamon and nutmeg, while the marshmallows add a fun, melty topping that caramelizes in the oven.

Perfect for Thanksgiving, Christmas, or any family gathering, this casserole is a comforting, nostalgic dish that everyone loves. Its vibrant orange color and sweet aroma make it an irresistible addition to the holiday table.

Why I Love This Recipe

I love this recipe because it captures the essence of cozy holidays. It’s creamy, sweet, and lightly spiced, yet easy enough to make any time you want a comforting side dish. The marshmallow topping adds that nostalgic childhood charm, making it both delicious and visually appealing.

It’s also versatile—you can add nuts, spices, or even a crunchy topping for extra texture. The combination of flavors, textures, and colors is what makes this dish a perennial favorite in my household.

Why This is a Must-Try Dish

This dish is a must-try because:

• It’s a holiday classic that’s guaranteed to delight.
• The creamy sweet potato base paired with caramelized marshmallows is irresistible.
• It’s crowd-pleasing for family dinners, potlucks, or festive gatherings.
• Simple ingredients, yet impressive flavor and presentation.

Preparation & Cooking Time

• Preparation Time: 15–20 minutes
• Cooking Time: 25–30 minutes
• Total Time: ~45–50 minutes

Servings & Nutrition

• Servings: 8–10
• Calories per Serving: ~350 kcal
• Course: Side Dish
• Cuisine: American / Holiday

Ingredients

For the Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

For the Topping:

• 2 cups mini marshmallows
• Optional: ½ cup chopped pecans or walnuts for crunch
• Optional: 2 tbsp brown sugar for extra caramelization

Step-by-Step Preparation Method

Step 1: Prepare the Sweet Potatoes

1. Preheat oven to 350°F (175°C).
2. Peel and cut sweet potatoes into chunks. Boil in water for 15–20 minutes until tender, or roast at 400°F (200°C) for 25–30 minutes.
3. Drain and mash sweet potatoes in a large bowl until smooth.

Step 2: Make the Sweet Potato Mixture

4. Add softened butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes.
5. Mix until creamy and fully combined.

Step 3: Assemble the Casserole

6. Grease a 9×13-inch baking dish.
7. Spread the sweet potato mixture evenly in the dish.
8. Sprinkle the optional chopped nuts on top if using.
9. Top evenly with mini marshmallows.

Step 4: Bake

10. Bake at 350°F (175°C) for 25–30 minutes until marshmallows are golden brown and slightly crispy.
11. Optional: For extra browning, broil for 1–2 minutes, watching carefully to prevent burning.

How to Serve

• Serve warm as a holiday side dish alongside roasted turkey, ham, or chicken.
• Pair with green beans, stuffing, or cranberry sauce for a complete festive meal.
• Scoop generously with a spoon, making sure to get both marshmallow topping and creamy sweet potatoes.

Recipe Tips

• Use freshly cooked sweet potatoes rather than canned for the best flavor.
• Mash potatoes until very smooth to avoid lumps.
• For extra flavor, add a teaspoon of orange zest or a pinch of ginger.
• If marshmallows start browning too quickly, cover loosely with foil.
• Let the casserole rest for 5–10 minutes after baking to help set.

Variations

• Crunchy Pecan Topping: Mix ½ cup chopped pecans with 2 tbsp brown sugar and sprinkle over marshmallows before baking.
• Maple Twist: Replace brown sugar with ¼ cup maple syrup for a rich maple flavor.
• Spiced Version: Add ¼ tsp ground cloves or allspice to sweet potato mixture.
• Vegan Option: Use coconut oil instead of butter, plant-based milk instead of eggs, and vegan marshmallows.
• Savory-Sweet: Add a pinch of cayenne or smoked paprika for a subtle kick.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for 3–4 days.
• Freezing: Freeze unbaked sweet potato mixture in a freezer-safe dish for up to 2 months. Bake from frozen, adding extra 10–15 minutes to cooking time.
• Reheating: Reheat in the oven at 325°F (160°C) until warmed through.

Special Equipment Needed

• 9×13-inch baking dish
• Large mixing bowl
• Potato masher or electric mixer
• Spoon or spatula

FAQ

Q1: Can I make this ahead of time?
Yes, assemble the casserole a day before baking and store in the fridge. Bake just before serving.

Q2: Can I use canned sweet potatoes?
Yes, but fresh potatoes yield better flavor and texture.

Q3: How do I prevent marshmallows from burning?
If marshmallows brown too fast, cover loosely with foil or broil for only the last 1–2 minutes.

Q4: Can I make this gluten-free?
Yes, this recipe is naturally gluten-free.

Q5: Can I add other toppings?
Yes, toasted coconut, crushed graham crackers, or streusel topping are excellent alternatives.

Conclusion

Sweet Potato Casserole with Marshmallows is a holiday classic that never fails to delight. Its creamy, buttery sweet potato base, perfectly spiced, topped with golden, gooey marshmallows, makes it an unforgettable side dish.

It’s easy to prepare, visually appealing, and a guaranteed crowd-pleaser, perfect for Thanksgiving, Christmas, or any festive family meal. With optional variations, it’s also versatile enough to suit your taste preferences while still maintaining its nostalgic charm.