Dinner

Sweet Potato Casserole with Marshmallows

Name: Sweet Potato Casserole with Marshmallows
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 4 large sweet potatoes; 4 tbsp unsalted butter; ½ cup brown sugar; ½ cup whole milk; 1 tsp vanilla extract; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; 1 large egg; Pinch of salt; 2 cups mini marshmallows

Servings: 8 Total Time: 55 mins Difficulty: Beginner

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Introduction

Sweet Potato Casserole with Marshmallows is a classic holiday dish that beautifully blends comfort food and dessert into one irresistible side. The natural sweetness of creamy mashed sweet potatoes is enhanced with warm spices, a touch of butter and sugar, then crowned with gooey, golden-brown marshmallows. This casserole is a staple at Thanksgiving and Christmas dinners, but it’s so delicious you’ll want to enjoy it all year round.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of sweet and savory. The velvety mashed sweet potatoes pair wonderfully with the caramelized marshmallow topping, creating layers of flavor and texture in every bite. It feels indulgent, yet it’s made from wholesome, nutrient-rich sweet potatoes.

Another reason I adore this dish is its crowd-pleasing nature. Both kids and adults light up when they see the marshmallow topping bubbling and golden on the table. It’s nostalgic, comforting, and festive—a dish that creates lasting food memories.

Why It’s a Must-Try Dish

A holiday classic that’s always the star of the table.
Combines comfort and indulgence in one dish.
Easy to prepare in advance, making it perfect for gatherings.
Loved by kids and adults alike.
Adds a beautiful, golden touch to any feast.

Preparation & Cooking Time

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 8–10 servings
Calories: ~280–320 per serving

Cuisine & Course

Cuisine: American
Course: Side Dish / Holiday Special

Ingredients

For the Sweet Potato Base

4 large sweet potatoes (about 3 pounds), peeled and cubed
4 tbsp unsalted butter (melted)
½ cup brown sugar (light or dark)
½ cup whole milk (or heavy cream for extra richness)
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 large egg (beaten)
Pinch of salt

For the Topping

2 cups mini marshmallows

Simple Cooking Directions

Boil sweet potatoes until tender.
Mash with butter, sugar, milk, vanilla, spices, and egg.
Spread into a casserole dish.
Top with marshmallows.
Bake until golden and bubbly.

Step-by-Step Recipe Preparation

Step 1: Cook the Sweet Potatoes

Place cubed sweet potatoes in a large pot of salted water.
Bring to a boil and cook for 15–20 minutes until tender.
Drain well.

Step 2: Mash & Mix

Mash the sweet potatoes until smooth.
Stir in melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, beaten egg, and salt.
Mix until creamy and well blended.

Step 3: Assemble the Casserole

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Spread the sweet potato mixture evenly into the dish.

Step 4: Add the Topping

Sprinkle mini marshmallows evenly over the top.

Step 5: Bake

Bake uncovered for 20–25 minutes, until marshmallows are puffed and golden brown.

How to Serve

Serve warm, straight from the oven.
Perfect alongside roast turkey, ham, or other holiday favorites.
Can also be enjoyed as a sweet side or even a dessert.

Additional Recipe Tips

Make sure sweet potatoes are drained well before mashing to avoid watery casserole.
Use an immersion blender for an extra smooth texture.
Add a pinch of ground ginger or allspice for more warmth.
Toast marshmallows under the broiler for 1–2 minutes if you want a more caramelized top.

Variations

Nutty Topping: Replace marshmallows with a pecan streusel (butter, flour, sugar, and pecans).
Half & Half: Use marshmallows on one side and pecan topping on the other for variety.
Dairy-Free/Vegan: Use coconut milk and vegan butter; top with vegan marshmallows.
Less Sweet Version: Reduce the sugar or skip the marshmallows and use toasted pecans instead.

Freezing & Storage

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing (Unbaked): Assemble the casserole (without marshmallows), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add marshmallows, and bake.
Freezing (Baked): You can freeze leftovers, but marshmallows may not retain their texture. Best to add marshmallows fresh after thawing.

Special Equipment Needed

Large pot for boiling potatoes
Potato masher or immersion blender
Mixing bowls
9×13-inch casserole dish
Oven

Conclusion

Sweet Potato Casserole with Marshmallows is a holiday classic that combines rich flavor, creamy texture, and nostalgic sweetness. It’s comforting, indulgent, and guaranteed to be the star of your festive table. Whether you stick with the gooey marshmallow topping or try a nutty variation, this dish is a must-have side that brings warmth and joy to every celebration.

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