Sweet Potato Casserole with Marshmallows

why make this recipe

Sweet Potato Casserole with Marshmallows is a classic dish that brings warmth and comfort to any meal. It is perfect for holidays, family gatherings, or just a cozy night in. The combination of creamy sweet potatoes, crunchy pecans, and sweet marshmallows creates a dish that is both delicious and visually appealing. This recipe is not only simple to make, but it also highlights the natural sweetness of sweet potatoes, making it a favorite among children and adults alike.

how to make Sweet Potato Casserole with Marshmallows

Ingredients

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 1/2 cup milk
• 1/2 cup melted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped
• 2 cups mini marshmallows

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together mashed sweet potatoes, brown sugar, milk, melted butter, eggs, and vanilla extract until well combined.
3. Pour the mixture into a greased baking dish.
4. In a separate bowl, mix chopped pecans with a tablespoon of brown sugar. Sprinkle the pecan mixture over the sweet potato layer.
5. Bake for 25 minutes.
6. Remove from the oven and top with mini marshmallows.
7. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown.
8. Serve warm.

how to serve Sweet Potato Casserole with Marshmallows

Serve Sweet Potato Casserole warm, straight out of the oven. It pairs well with savory dishes like roasted turkey or ham, making it a great addition to your holiday meal. You can also enjoy it as a comforting side dish on a regular dinner table. For an extra touch, consider adding a dollop of whipped cream on top for serving.

how to store Sweet Potato Casserole with Marshmallows

To store any leftover Sweet Potato Casserole, let it cool down completely. Then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 4-5 days. If you want to store it longer, you can freeze it. Make sure to place the casserole in a freezer-safe container. It can be frozen for about 2-3 months. To reheat, thaw it overnight in the refrigerator and then warm it in the oven.

tips to make Sweet Potato Casserole with Marshmallows

• Make sure to use ripe sweet potatoes for better flavor.
• For creamier mashed sweet potatoes, you can add a bit more milk or butter.
• If you don’t like pecans, you can substitute them with walnuts or even omit them altogether.
• Keep an eye on the marshmallows while they bake to avoid burning them.

variation

For a twist on the traditional recipe, you can add some spices like cinnamon or nutmeg to give it a warm, cozy flavor. Another option is to mix in some crushed ginger cookies or graham cracker crumbs on top for added crunch and taste.

FAQs

1. Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash them before using in the recipe.

2. How can I make this recipe vegan?
To make a vegan version, you can replace the eggs with flaxseed meal mixed with water, use coconut milk for the milk, and substitute vegan butter for regular butter.

3. Is it possible to prepare this dish ahead of time?
Absolutely! You can prepare the sweet potato mixture the night before and store it in the refrigerator. Just add the pecan topping and marshmallows right before baking.

Sweet Potato Casserole with Marshmallows

A comforting and classic side dish, this sweet potato casserole features creamy mashed sweet potatoes topped with a sweet, toasted marshmallow crust.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 8 people

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Sweet Potato Mixture

• 3 lbs Sweet Potatoes peeled and cubed
• 1/2 cup Unsalted Butter melted
• 1/2 cup Brown Sugar
• 1/4 cup Milk or heavy cream
• 1 tsp Vanilla Extract
• 1/2 tsp Salt

Topping

• 4 cups Mini Marshmallows
• 1/2 cup Pecan Halves optional

Equipment

• 9x13 inch Baking Dish
• Large mixing bowl
• Potato masher
• Saucepan (if boiling)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Boil or roast the peeled and cubed sweet potatoes until very tender; drain well if boiling.

Assembly

1. In a large bowl, mash the cooked sweet potatoes until smooth, then stir in melted butter, brown sugar, milk, vanilla extract, and salt.
2. Spread the sweet potato mixture evenly into the prepared baking dish.
3. Arrange the mini marshmallows (and optional pecans) in a single layer over the top of the sweet potato mixture.

Bake and Serve

1. Bake for 25-30 minutes, or until the casserole is heated through and the marshmallows are golden brown and puffed.
2. Serve warm and enjoy this sweet holiday classic.

Notes

For extra flavor, you can add a pinch of cinnamon or nutmeg to the sweet potato mixture. Watch the marshmallows closely during the last few minutes of baking to prevent burning.