Sweet Potato Casserole Marshmallows

Sweet potato casserole with gooey marshmallows is the dish my family looks forward to most at every holiday meal The creamy base and golden topping evoke comfort and nostalgia and nothing beats the aroma as it bakes

I first brought this to Thanksgiving as a newlywed and it won over my husband’s skeptical uncle who now insists I make it each year

Ingredients

• Sweet potatoes peeled and cubed: Choose firm potatoes without soft spots for the best flavor
• Unsalted butter melted: The richness ties together the creamy filling Use real butter for deeper flavor
• Brown sugar: Brings sweetness and a subtle molasses note Press it tight in the measuring cup to keep measurements accurate
• Cinnamon and nutmeg: Warm spices bring the cozy holiday vibe Use fresh spices for the best scent
• Salt: Just a small amount balances the sweetness and wakes up the flavors
• Vanilla extract: Rounds out the taste with a gentle aromatic note
• Eggs: Help bind everything together Choose large eggs for best texture
• Milk or cream: Makes the casserole extra creamy Whole milk or cream gives a lush mouthfeel
• Mini marshmallows: The signature topping that bakes up puffy and golden Fresh marshmallows melt evenly and toast beautifully

Instructions

Prepare the Sweet Potatoes:

Peel and cube your sweet potatoes cutting into even pieces for even cooking Boil them in a large pot of water until fork tender which usually takes about twenty minutes Drain well to avoid watery casserole and mash until smooth

Mix the Filling:

In a large bowl combine hot mashed sweet potatoes with melted butter brown sugar cinnamon nutmeg salt vanilla extract eggs and milk or cream Mix with a hand mixer or potato masher until the mixture is completely smooth and glossy Scrape the bowl and mix again to ensure there are no lumps

Assemble the Casserole:

Grease a nine by thirteen inch baking dish well to prevent sticking Pour in your sweet potato mixture and smooth the top with a spatula making sure it is level from corner to corner

Add the Marshmallow Topping:

Scatter mini marshmallows evenly over the top Avoid piling them too high in one spot so they toast evenly Try to cover every patch of sweet potato for the most crowd pleasing bite

Bake to Golden Perfection:

Bake in your preheated three hundred fifty degree oven for twenty five to thirty minutes The marshmallows should be golden brown and gently puffed Watch closely the last few minutes so the topping does not burn

Serve Warm:

Let the casserole rest a few minutes before serving so the filling sets slightly This makes scooping easier and keeps your servings picture perfect

Brown sugar is my magic ingredient Its flavor reminds me of fall festivals and my grandmother’s baking When I mash the hot potatoes and brown sugar together the kitchen always fills with that caramel aroma that signals the holidays are here

Storage Tips

Leftovers stay fresh in the fridge for up to four days Reheat uncovered at three hundred fifty degrees to keep the marshmallows soft and the filling creamy If freezing assemble the casserole without marshmallows wrap tightly and freeze up to two months Add marshmallows before baking

Ingredient Substitutions

Replace brown sugar with coconut sugar or maple syrup for a subtle twist Try coconut milk for a dairy free creamy base If you are out of eggs use flaxseed meal and water whisked together for similar binding

Serving Suggestions

Serve this casserole as a side with roasted turkey chicken or ham For a brunch touch offer it alongside savory egg dishes Add toasted pecans or walnuts for a crunch or sprinkle with a pinch of flaky salt right before serving to balance the sweetness

Cultural and Holiday Connection

Sweet potato casserole with marshmallows is a staple in many American homes for Thanksgiving and Christmas It blends Southern traditions with modern family favorites Stories of different family variations abound from swapping in candied pecans to using a decadent praline topping

Seasonal Adaptations

Use local sweet potatoes when available for maximum flavor Try a pinch of ginger or orange zest in the fall For winter gatherings roast the potatoes for a deeper caramelized flavor

There is no better feeling than serving a pan of sweet potato casserole at the holidays It is simple to make but always brings smiles to the table

Recipe FAQs

→ Can this dish be made ahead of time?

Yes, assemble the sweet potato base in advance and refrigerate for up to two days. Add marshmallows before baking.

→ How do you get a perfectly golden marshmallow topping?

Bake uncovered until the marshmallows puff and turn golden brown, watching closely during the last minutes.

→ Can I use yams instead of sweet potatoes?

True sweet potatoes provide the creamiest texture, but yams can add an earthier flavor if you prefer.

→ What mix-ins work well for added texture?

Chopped pecans or walnuts under the marshmallows create a nutty crunch. Shredded coconut is another tasty addition.

→ Is it possible to make this dairy-free?

Substitute dairy-free butter and a plant-based milk to create a similar creamy consistency and flavor.