Sweet Potato Casserole with Marshmallows

Nothing says holiday comfort like the smell of sweet potato casserole baking in the oven. That moment when the marshmallows puff up and turn golden brown? Pure magic! After making this classic side dish for twenty-something Thanksgivings (and countless family potlucks), I can tell you – it’s the recipe people beg me to bring every year.

The beauty of this dish lies in its simplicity. Just a handful of pantry staples transform into something extraordinary. Sweet, creamy potatoes topped with that irresistible toasted marshmallow crown create the perfect contrast of textures. Whether you’re feeding a crowd or just craving some nostalgic comfort food, this casserole delivers every time. Trust me – it disappears faster than the pumpkin pie!

Why You’ll Love This Sweet Potato Casserole with Marshmallows

This recipe has been my go-to for years, and here’s why it’ll become yours too:

• Effortless to make – Just boil, mash, mix, and bake. No fancy techniques needed!
• Always a crowd-pleaser – Kids and adults alike go wild for that gooey marshmallow topping.
• Perfect texture contrast – Creamy sweet potatoes meet crispy, caramelized marshmallows in every bite.
• Holiday magic – That golden-brown finish makes your table look (and smell) like celebration central.

Ingredients for Sweet Potato Casserole with Marshmallows

Gathering these simple ingredients is half the battle – and trust me, every one plays a crucial role in creating that perfect balance of flavors and textures we all crave. Here’s what you’ll need:

• 3 pounds sweet potatoes, peeled and cubed (about 4 medium potatoes – and yes, peeling them first makes all the difference!)
• 1/2 cup unsalted butter, melted (I always use real butter – margarine just doesn’t give the same rich flavor)
• 1/2 cup packed brown sugar (dark brown sugar adds the best caramel notes, but light works too)
• 2 large eggs (room temperature blends smoother – I leave them out while prepping the potatoes)
• 1 teaspoon vanilla extract (pure vanilla adds warmth that artificial just can’t match)
• 1/2 teaspoon salt (don’t skip this – it makes all the other flavors pop)
• 2 cups mini marshmallows (the small ones melt more evenly than regular sized)

See? Nothing fancy or hard to find – just good, honest ingredients that come together to create something magical. Now let’s get cooking!

Equipment You’ll Need

You probably already have everything for this sweet potato casserole in your kitchen! Here’s what I grab:

• A trusty 9×13 inch baking dish (glass or ceramic works best)
• Potato masher (or fork if you’re feeling energetic!)
• Large mixing bowl for combining everything
• Oven thermometer if your oven runs hot (those marshmallows burn fast!)

That’s it – no fancy gadgets needed. Just good old-fashioned tools that make holiday cooking a breeze.

How to Make Sweet Potato Casserole with Marshmallows

Okay, let’s get to the fun part – transforming these simple ingredients into holiday magic! I’ve made this casserole so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect.

Preparing the Sweet Potato Base

First things first – preheat that oven to 350°F (175°C). While it’s heating up, toss your cubed sweet potatoes into a large pot of salted boiling water. They’ll need about 15 minutes to become fork-tender – you want them soft enough to mash easily, but not mushy.

Drain those beauties well (a little steam-drying helps prevent a watery casserole), then mash them until smooth. I like leaving just a few small lumps for texture. Now the fun begins – stir in that melted butter, brown sugar, eggs, vanilla, and salt. Mix just until combined – overworking it after adding the eggs can make the texture gummy rather than light and creamy.

Baking and Adding Marshmallows

Spread your sweet potato mixture evenly into your greased baking dish – I use the back of a spoon to make it nice and smooth. Pop it in the oven (middle rack position is best for even cooking) for about 25 minutes. You’ll know it’s ready when you see little golden-brown bubbles forming around the edges.

Now for the grand finale! Sprinkle those mini marshmallows evenly over the top – I like to get good coverage but leave some sweet potato peeking through. Return it to the oven for just 5 more minutes until the marshmallows puff up and turn golden. Watch closely – they go from perfect to burnt in seconds! If you want extra toasty marshmallows, switch to broil for the last minute (but don’t walk away!).

The hardest part? Waiting a few minutes before digging in so you don’t burn your tongue on that molten marshmallow goodness!

Expert Tips for Perfect Sweet Potato Casserole with Marshmallows

After years of perfecting this recipe (and a few marshmallow disasters along the way), I’ve picked up some tricks that’ll take your casserole from good to “can I get your recipe?” status. Here’s what I’ve learned:

Plan ahead for maximum flavor: If you’ve got time, make the sweet potato base the night before and let it chill in the fridge overnight. The flavors meld beautifully, and the texture firms up perfectly for that marshmallow topping. Just bring it to room temp before baking – about 30 minutes on the counter does the trick.

Room temperature eggs are non-negotiable for me. Cold eggs can make the mixture separate or turn grainy. I set mine out when I start peeling potatoes – by the time I’m ready to mix, they’re perfect.

Broiling is your secret weapon for that picture-perfect golden topping. After the initial bake, switch to broil on high for just 1-2 minutes. Stand guard at the oven door though – those marshmallows transform from pale to perfect to burnt in what feels like seconds!

Pat those potatoes dry after draining. A little extra moisture won’t ruin your casserole, but blotting them with a clean towel helps prevent a soggy bottom layer. Your future crispy-marshmallow-loving self will thank you.

Mini marshmallows reign supreme for even melting, but if you only have regular sized, just give them a quick chop. The uniform size means no random giant marshmallow mountains or bare spots.

Ingredient Substitutions & Variations

Listen, I’m all about sticking to the classic recipe – but life happens! Here are my tried-and-true swaps when pantry emergencies strike:

Out of brown sugar? Pure maple syrup works beautifully – use 1/3 cup instead of 1/2 cup since it’s sweeter. Want some crunch? Stir 1/2 cup chopped pecans into the potato mixture before baking. Only have large marshmallows? No worries – just chop them into quarters so they melt evenly like minis. (Though I’ll whisper… mini marshmallows really do work best!)

Serving Suggestions for Sweet Potato Casserole with Marshmallows

This sweet potato casserole isn’t just a side dish – it’s the star of the holiday table! I love serving it piping hot right from the oven when those marshmallows are at their puffiest and most golden. The aroma alone will have everyone crowding around the table.

For Thanksgiving perfection, pair it with juicy roast turkey – the sweet potatoes complement the savory meat beautifully. Add some garlic green beans or roasted Brussels sprouts for color contrast, and you’ve got a plate that looks as good as it tastes. Christmas dinner? It’s heavenly alongside honey-glazed ham – the sweet-on-sweet combo is pure holiday magic.

Want to make it extra special? Right before serving, sprinkle with fresh thyme leaves or chopped rosemary. The herbs add a lovely pop of color and just a whisper of earthy flavor that cuts through the sweetness. For a festive touch, I sometimes arrange whole pecans in a pretty pattern on top before adding the marshmallows.

Pro tip: Always serve with a big spoon – people will want generous portions of that marshmallow-topped goodness! And if you’re lucky enough to have leftovers? Cold sweet potato casserole with my morning coffee is my secret post-holiday treat.

Storing and Reheating Leftovers

Let’s be real – leftovers rarely happen with this crowd-pleasing casserole! But if you’re blessed with extra sweet potato goodness, here’s how to keep it tasting fresh:

First, let it cool completely (those marshmallows stay lava-hot longer than you’d think!). Then transfer to an airtight container – I’m partial to glass because plastic can absorb those delicious caramelized marshmallow flavors. It’ll keep beautifully in the fridge for up to 3 days.

When reheating, here’s my secret: cover with foil and warm at 350°F for about 15 minutes. This prevents the marshmallows from burning while the center heats through. Want that freshly-baked look? Remove the foil for the last 2 minutes and crank the broiler – but watch like a hawk!

Microwave reheating? Possible, but tricky – marshmallows turn rubbery fast. If you must, use 50% power in 30-second bursts, stirring gently between each.

Pro tip: The sweet potato base actually tastes even better the next day as flavors meld. I sometimes make extra just to enjoy leftovers!

Sweet Potato Casserole with Marshmallows FAQs

Over years of making this holiday favorite, I’ve fielded every question imaginable! Here are the answers to the ones I get asked most:

Can I use canned sweet potatoes?
Oh honey, I wouldn’t recommend it! Canned sweet potatoes tend to be watery and lack that fresh, vibrant flavor we love. The texture never quite matches real boiled-and-mashed potatoes either. That said – in a true pinch? Drain them very well, pat dry with paper towels, and reduce any added liquids slightly.

How do I prevent a soggy marshmallow topping?
Two words: dry potatoes. After draining, let them steam-dry in the colander for a few minutes, then give them a gentle blot with a clean kitchen towel. Another trick? Make sure your oven’s at the right temp – an oven thermometer helps prevent underbaking the base before adding marshmallows.

Can I make this ahead?
Absolutely! The sweet potato base keeps beautifully refrigerated for up to 2 days (tightly covered). Just bring it to room temp before baking, then add fresh marshmallows right before it goes in the oven. Want to freeze? Skip the eggs in the base – add them when you thaw and bake.

Why did my marshmallows melt completely?
They likely got too hot too fast. Mini marshmallows need just 5 minutes at 350°F – any longer and they’ll disappear into a sticky pool. For perfect puffy tops, I sometimes add marshmallows halfway through baking instead of at the end.

Can I use something besides marshmallows?
Sure! A streusel topping (butter + brown sugar + pecans + flour) makes a delicious alternative. But… I’ll admit nothing beats that nostalgic marshmallow magic!

Nutritional Information

Now, I’m no nutritionist – just a home cook who believes in balance during the holidays! But since folks often ask, here’s the scoop on what you’re getting in each serving of this sweet potato casserole (based on 8 generous portions):

Each creamy, marshmallow-topped serving comes in at about 320 calories – not bad for a holiday treat! The 28g of sugar comes mostly from the natural sweetness of the potatoes and that irresistible brown sugar-marshmallow combo. You’re also getting 4g of fiber from those gorgeous sweet potatoes (see? It’s practically health food!).

The stats break down to 12g fat (that glorious butter doing its thing), 51g carbs (holiday indulgence at its finest), and 4g protein (thank those eggs for helping hold everything together). Sodium stays reasonable at 220mg per serving – just enough salt to make all the flavors pop.

Remember – these numbers are estimates using standard ingredients. Your exact counts might vary based on potato size or how heavy-handed you are with those marshmallows (no judgment here!). If you need precise nutritional info, I recommend plugging your exact ingredients into one of those handy online calculators.

My philosophy? Enjoy a big scoop alongside your holiday meal, savor every gooey bite, and maybe take an extra walk around the block afterward. Balance, right?

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