BEST MARSHMALLOW SWEET POTATO CASSEROLE

Imagine scooping up a spoonful of creamy, melt-in-your-mouth sweet potato, perfectly balanced by the sugary sweetness of toasted marshmallows – a symphony of textures and flavors that dance on your tongue. This Marshmallow Sweet Potato Casserole isn’t just a side dish; it’s a holiday tradition reimagined, a comforting classic elevated to new heights, and I promise, you’re going to absolutely nail it!

Why You’ll Love This Casserole

Okay, friend, let’s be real. Sweet potato casserole is a holiday staple, but it can be… well, a little boring sometimes. That’s why I’m SO excited about this recipe! It’s not your grandma’s clunky, overly sweet version (sorry, Grandma!). Here’s why you’ll be obsessed:

• It’s perfectly balanced: We’re talking creamy sweet potatoes with just the right amount of sweetness, plus a hint of warmth from spices.
• Marshmallow magic: The toasted marshmallow topping is the star. It’s gooey, golden brown, and adds the perfect textural contrast.
• Easy to make: Don’t let the “casserole” intimidate you. This recipe is surprisingly simple and straightforward.
• Make-ahead friendly: Holiday stress is real. You can prep most of this casserole ahead of time, saving you precious minutes on the big day.
• Crowd-pleaser: Seriously, everyone loves this. Even the picky eaters will be reaching for seconds.

Ingredients

Alright, let’s gather our troops! Here’s everything you’ll need to create this masterpiece. I’ve included notes and substitutions to help you customize it to your liking.

For the Sweet Potato Layer:

• 4 lbs Sweet Potatoes: Peeled and cubed. About 6 medium sweet potatoes.
• ½ cup Unsalted Butter: Melted. You can use salted butter, just reduce the amount of salt you add later.
• ½ cup Milk: I prefer whole milk for extra richness, but any milk will work.
• ½ cup Brown Sugar: Packed. Light or dark brown sugar is fine, dark will give it a richer molasses flavor.
• 1 tsp Vanilla Extract: Adds a lovely warm note.
• ½ tsp Ground Cinnamon: Feel free to add a little more if you love cinnamon!
• ¼ tsp Ground Nutmeg: A classic holiday spice that complements sweet potatoes perfectly.
• ¼ tsp Salt: Enhances the sweetness and balances the flavors.

For the Marshmallow Topping:

• 1 (10 oz) bag Mini Marshmallows: Regular or flavored marshmallows work!
• 1 tbsp Butter: Melted (optional, but helps the marshmallows brown evenly).

Equipment You’ll Need

Don’t worry, you probably already have everything you need!

• Large pot
• Potato masher (or electric mixer)
• 9×13 inch baking dish
• Mixing bowls
• Measuring cups and spoons

Step-by-Step Instructions

Okay, here’s where the magic happens! Follow these instructions carefully, and you’ll be golden. Don’t worry, I’ll be with you every step of the way.

Preparing the Sweet Potatoes:

1. Boil the Sweet Potatoes: Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
2. Drain the Sweet Potatoes: Drain the sweet potatoes well in a colander. This is important to prevent a watery casserole.
3. Mash the Sweet Potatoes: Return the drained sweet potatoes to the pot. Add the melted butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mash with a potato masher or use an electric mixer until smooth and creamy.

Assembling the Casserole:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish.
3. Add Sweet Potato Mixture: Pour the sweet potato mixture into the prepared baking dish and spread evenly.
4. Add Marshmallows: Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture. Drizzle with melted butter (optional).

Baking the Casserole:

1. Bake: Bake in the preheated oven for 20-25 minutes, or until the marshmallows are golden brown and puffed. Keep a close eye on it, as marshmallows can burn quickly!
2. Cool Slightly: Let the casserole cool for a few minutes before serving. This will prevent the marshmallows from being scorching hot.

Tips for the BEST Marshmallow Sweet Potato Casserole

I’ve learned a few tricks along the way to make this casserole truly exceptional.

• Don’t overcook the sweet potatoes: Overcooked sweet potatoes will be mushy and can make the casserole watery.
• Drain the sweet potatoes thoroughly: Again, this is crucial for preventing a watery casserole.
• Don’t skip the spices: The cinnamon and nutmeg add warmth and depth of flavor that you don’t want to miss.
• Watch the marshmallows closely: They can go from golden brown to burnt in a matter of seconds.
• For extra flavor, try roasting the sweet potatoes! Roasting brings out their natural sweetness and adds a slightly caramelized flavor. Just roast at 400°F (200°C) until tender, then mash as directed.
• Add a pecan crumble topping! If you want to add a little crunch, sprinkle a pecan crumble topping over the sweet potato mixture before adding the marshmallows.
• Spice it up! Add a pinch of cayenne pepper to the sweet potato mixture for a little kick.
• If you like a little more “bite” to your casserole, consider making Maple Walnut Sweet Potatoes

Variations & Substitutions

Want to put your own spin on this classic? Here are a few ideas:

• Different Marshmallows: Experiment with different flavors of marshmallows, like toasted coconut or peppermint.
• Nut Topping: Add chopped pecans, walnuts, or almonds to the marshmallow topping for extra crunch.
• Coconut Flakes: Sprinkle toasted coconut flakes over the marshmallows for a tropical twist.
• Dairy-Free: Use plant-based butter and milk alternatives to make this casserole dairy-free.
• Sugar-Free: Use a sugar substitute like erythritol or stevia to reduce the sugar content.
• For a savory variation, consider Honey Feta Sweet Potato Rounds for a unique flavor profile.

Make-Ahead Instructions

Holiday prep can be a beast! Luckily, this casserole can be made ahead of time.

• Sweet Potato Mixture: Prepare the sweet potato mixture up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to bake, let it come to room temperature for about 30 minutes before adding the marshmallows and baking.
• Assembled Casserole: You can assemble the entire casserole (including the marshmallows) up to 1 day in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and bake as directed, adding an extra 5-10 minutes to the baking time if needed.

Serving Suggestions

This Marshmallow Sweet Potato Casserole is the perfect side dish for:

• Thanksgiving dinner
• Christmas dinner
• Easter brunch
• Any holiday gathering!
• It also pairs well with roasted chicken, ham, or pork.

Storing Leftovers

Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Frequently Asked Questions

• Can I freeze this casserole? Yes, you can freeze it! Wrap the casserole tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Can I use canned sweet potatoes? While fresh sweet potatoes are best, you can use canned sweet potatoes in a pinch. Just make sure to drain them well before mashing.
• My marshmallows are burning! What do I do? If the marshmallows are browning too quickly, tent the casserole with aluminum foil.
• My casserole is watery! What did I do wrong? You probably didn’t drain the sweet potatoes well enough. Make sure to drain them thoroughly next time!
• If you love the flavors of cinnamon and honey, you might also enjoy Cinnamon Honey Roasted Sweet Potatoes!

Final Thoughts

There you have it! My go-to Marshmallow Sweet Potato Casserole recipe. It’s guaranteed to be a hit at your next holiday gathering. Don’t be afraid to experiment and make it your own. And remember, cooking should be fun! So relax, put on some music, and enjoy the process. You’ve got this! This recipe is truly the best version of Sweet Potato Casserole Recipe and will become your go-to for years to come! If you love the casserole texture, but want to try something with a more distinct flavor, try Ruth’s Chris Sweet Potato Casserole. And lastly, if you love sweet potatoes as a side, but prefer a different form, try Garlic Parmesan Sweet Potato Wedges!