Classic Sweet Potato Casserole with Marshmallows

This Sweet Potato Casserole with Marshmallows is a holiday must-have! It offers a delightful blend of creamy, sweet potatoes and a decadent, gooey topping. This classic side dish brings warmth and comfort to any festive table. With its inviting aroma and irresistible flavor, this recipe is surprisingly easy to make. Get ready to enjoy a truly beloved holiday favorite that everyone will adore.

Why You’ll Love This Sweet Potato Casserole

• Rich & Creamy: Enjoy the velvety smooth texture of perfectly mashed sweet potatoes. Each bite melts in your mouth!
• Filled with Fall Flavors: Warm spices like cinnamon and nutmeg infuse the casserole with cozy autumn goodness.
• Quick & Easy: This recipe uses simple ingredients and steps, making it perfect for busy holiday preparations.
• Crowd-Pleasing Side: Sweet potato casserole is a guaranteed hit. It’s a favorite among family and friends.
• Kid-Friendly Sweetness: The toasted marshmallow topping makes this dish incredibly appealing to children and adults alike.

Ingredients

Gather these simple ingredients to create your irresistible Sweet Potato Casserole with Marshmallows. This recipe relies on pantry staples, making it convenient and easy to whip up. You will love how quickly these components transform into a show-stopping dish.

• 1 29-oz can sweet potatoes, drained
• 2/3 cup brown sugar, packed
• 2 tbsp salted butter, melted
• 1 large egg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp pure vanilla extract
• About 3 cups mini marshmallows

Notes & Substitutions

• Sweet Potatoes: Canned sweet potatoes make this recipe super quick and easy. If using fresh, bake or boil about 3 medium sweet potatoes until very tender, then peel and mash.
• Sugar: Adjust the amount of brown sugar to your taste. For a less sweet casserole, reduce it to 1/2 cup. You can also use granulated sugar, but brown sugar adds a lovely caramel note.
• Butter: If you only have unsalted butter, just add a tiny pinch of salt (about 1/8 teaspoon) to the sweet potato mixture for balanced flavor.
• Spices: Feel free to add a dash of ground ginger or allspice for extra warmth. Pumpkin pie spice is also a great alternative for a well-rounded flavor.
• Marshmallows: Mini marshmallows are ideal as they melt and brown evenly. Larger marshmallows work too, but may take a little longer to melt and create a thicker layer.

Equipment

You only need a few basic kitchen tools to make this delightful casserole.

• Large mixing bowl
• Potato masher or large fork
• 8×8 inch baking dish
• Measuring cups and spoons

Instructions

Let’s make this incredible Sweet Potato Casserole with Marshmallows! Follow these easy steps for a perfect holiday side. Making this classic dish is simple and yields delicious results every time.

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish with butter or non-stick spray. This prevents sticking and makes for easy cleanup.
2. Mash Sweet Potatoes: Open and thoroughly drain the canned sweet potatoes. Place the drained sweet potatoes into a large mixing bowl. Use a potato masher or a large fork to mash them until they are smooth with no large lumps.
3. Combine Ingredients: Add the packed brown sugar, melted salted butter, large egg, ground cinnamon, ground nutmeg, and pure vanilla extract to the mashed sweet potatoes.
4. Mix Thoroughly: Stir all the ingredients together until they are well combined and the mixture is smooth. Ensure no streaks of unincorporated ingredients remain. This creates a uniform and flavorful sweet potato base.
5. Transfer to Dish: Spoon the sweet potato mixture evenly into your prepared 8×8 inch baking dish. Spread it out with the back of a spoon or a spatula to create an even layer.
6. Initial Bake: Place the baking dish in the preheated oven and bake for 18-20 minutes. This allows the sweet potato base to set and warm through.
7. Add Marshmallows: Carefully remove the casserole from the oven. Evenly sprinkle about 3 cups of mini marshmallows over the entire surface of the warm sweet potato mixture.
8. Final Bake & Brown: Return the casserole to the oven. Continue baking for another 5-10 minutes, or until the marshmallows are puffed, melted, and golden brown on top. Keep a close eye on them to prevent burning.
9. Alternatively, Broil: For a quicker browning and crispier topping, place the casserole under the broiler for 1-2 minutes after the initial bake. Watch it constantly, as marshmallows can burn very quickly under high heat.
10. Serve Warm: Let the casserole cool for a few minutes before serving. Enjoy your homemade Sweet Potato Casserole with Marshmallows!

Pro Tips & Troubleshooting

• Drain Thoroughly: Ensure your canned sweet potatoes are very well drained. Excess liquid can lead to a watery casserole, so press out as much as you can.
• Marshmallow Coverage: Arrange marshmallows in a single, even layer for optimal melting and browning. This ensures a beautiful, golden topping.
• Prevent Burning: Marshmallows can go from perfectly golden to burnt in seconds. Stay near the oven and watch them carefully, especially if using the broiler.
• Perfect Browning: For an extra golden and slightly crisp marshmallow topping, use the broiler for the last minute or two. Again, keep a watchful eye!
• Spice Adjustment: Taste the sweet potato mixture before baking and adjust cinnamon and nutmeg to your liking. Add more if you prefer a stronger spice flavor.
• Don’t Overmix: Mix until just combined to keep the sweet potatoes light and fluffy. Overmixing can sometimes make the mixture gluey.

Serving, Storage & Variations

Serving Suggestions

This delicious Sweet Potato Casserole with Marshmallows is incredibly versatile. It makes a fantastic addition to any holiday spread.

• Holiday Star: Serve it proudly alongside your traditional roast turkey, spiral ham, or prime rib for Thanksgiving or Christmas.
• Savory Companions: Pair this sweet side with savory dishes like green bean casserole, cornbread dressing, or roasted Brussels sprouts.
• Sweet or Side: While typically a side dish, its sweetness means it can almost double as a dessert course, especially after a hearty meal.

Storage & Make-Ahead

• Refrigerate: Store any leftover sweet potato casserole in an airtight container in the refrigerator for up to 4 days.
• Reheat: To reheat, warm individual servings in the microwave or place the entire dish in an oven preheated to 350°F (175°C) until heated through.
• Make-Ahead: Prepare the sweet potato filling up to 1-2 days in advance. Store it covered in the refrigerator.
• Add Marshmallows Fresh: Do not add marshmallows until just before the final baking stage. This ensures they puff and brown beautifully.

Variations

• Pecan Topping: For added crunch, combine 1/2 cup chopped pecans with 2 tablespoons melted butter and 1 tablespoon brown sugar. Sprinkle over the casserole before baking the marshmallows.
• Streusel Crumb Topping: Mix 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup cold butter (cubed), and 1/2 teaspoon cinnamon until crumbly. Sprinkle over the sweet potatoes before the final bake for a different texture.
• Flavor Boosts: Stir in a tablespoon of orange zest for a bright citrus note. For an adult twist, a splash of bourbon (1-2 tablespoons) adds depth and warmth to the sweet potato mixture.

Nutrition Information

Enjoy this delicious Sweet Potato Casserole with Marshmallows while knowing its nutritional breakdown.

Nutritions	Value
Serving Size	1 Serving
Calories	273 calories
Sugar	34.7 g
Sodium	128.9 mg
Fat	4.9 g
Saturated Fat	2.8 g
Trans Fat	0.2 g
Carbohydrates	55.7 g
Fiber	1.6 g
Protein	3.2 g
Cholesterol	41.2 mg

Please note that these nutritional values are estimates based on standard ingredient calculations and may vary depending on specific brands and preparations.

Frequently Asked Questions (FAQ)

• Yams vs. Sweet Potatoes: Canned “yams” in the US are typically a type of moist, orange-fleshed sweet potato. True yams are a distinct, starchier vegetable. According to the Library of Congress, sweet potatoes and yams are botanically unrelated, with sweet potatoes belonging to the morning glory family.
• Fresh Sweet Potatoes: To substitute canned for fresh, boil or bake about 3 medium sweet potatoes until very tender. Peel and mash them thoroughly, then proceed with the recipe for your Sweet Potato Casserole with Marshmallows.
• Make Ahead: Yes, you can prepare the sweet potato base 1-2 days in advance. Store it in the baking dish, covered, in the refrigerator. Add the marshmallows right before the final bake.
• Freezing: You can freeze the baked sweet potato base without the marshmallows for up to 3 months. Thaw overnight in the fridge, then top with fresh marshmallows and bake. Freezing marshmallows usually makes them watery.
• Marshmallow Burning: To avoid burning, watch the casserole closely, especially under the broiler. If they brown too quickly, move the dish to a lower oven rack or turn the oven off and let residual heat finish melting them.

Conclusion

This Sweet Potato Casserole with Marshmallows is more than just a side dish; it’s a cherished holiday tradition. Its creamy texture, warm spices, and gooey, toasted marshmallow topping create an unforgettable flavor experience. Easy to make and universally loved, this recipe is perfect for busy parents and beginners alike. Bring comfort and joy to your next gathering with this irresistible and simple dish. It will truly be a highlight of your holiday meal!