Sweet Potato Marshmallow Casserole: A Holiday Favorite!

Sweet Potato Casserole With Marshmallows is more than just a side dish; it’s a cherished symbol of comfort and celebration, especially as the autumn leaves begin to fall and holidays approach. Imagine the golden-orange hue of perfectly cooked sweet potatoes, blended into a creamy, spiced base, crowned with a cloud of toasted, golden-brown marshmallows. This iconic dish brings a smile to every face lucky enough to gather around a festive table, promising a taste of warmth and tradition.

Tracing its roots back to early American culinary traditions, sweet potato casseroles became a staple, particularly in the Southern United States. While the humble sweet potato has long been a versatile ingredient, the addition of the sugary, gooey marshmallow topping truly elevated this casserole into the legendary status it holds today, solidifying its place as a Thanksgiving and Christmas must-have. It’s a fascinating evolution from a simple vegetable side to a truly decadent experience that now defines holiday tables across the nation.

People absolutely adore this dish for its exquisite blend of flavors and textures. The natural sweetness of the sweet potatoes, enhanced by hints of cinnamon and nutmeg, creates a warm, inviting foundation. This rich, earthy sweetness is then perfectly complemented by the airy, caramelized marshmallows, offering a delightful contrast that dances on the palate. Whether you enjoy it for its nostalgic comfort, its irresistibly creamy texture, or the sheer joy of that first spoonful of toasted marshmallow goodness, a well-made Sweet Potato Casserole With Marshmallows is simply unforgettable. It’s truly a dish that captures the essence of home and happiness, making every meal feel like a special occasion.

this Recipe

Ingredients:

• 3 pounds Sweet Potatoes: I usually opt for the vibrant orange-fleshed varieties like Beauregard or Jewel for their natural sweetness and beautiful color. Look for firm, unblemished potatoes.
• ½ cup Unsalted Butter: Divided. We’ll use ¼ cup (4 tablespoons) melted for the sweet potato base, and another ¼ cup (4 tablespoons) softened or melted, depending on what we’re doing, for richness. I always prefer unsalted so I can control the salt content precisely.
• ½ cup Granulated Sugar: This provides a foundational sweetness that complements the natural sugars of the sweet potatoes.
• ¼ cup Light Brown Sugar: Packed. The molasses notes in brown sugar add a lovely depth and warmth to our casserole, enhancing that cozy, autumnal flavor profile.
• ½ cup Heavy Cream or Whole Milk: For an incredibly creamy and luscious texture, heavy cream is my top choice, but whole milk works beautifully for a slightly lighter touch.
• 2 Large Eggs: Lightly beaten. Eggs act as a binder, helping the casserole set and achieve that perfect sliceable, yet tender, consistency.
• 2 teaspoons Pure Vanilla Extract: A good quality vanilla extract is non-negotiable here; it really elevates all the other flavors.
• 1 teaspoon Ground Cinnamon: The quintessential spice for sweet potato casserole, bringing warmth and aromatic comfort.
• ½ teaspoon Ground Nutmeg: Freshly grated nutmeg is truly superior if you have it, offering a more vibrant and nuanced flavor compared to pre-ground.
• ½ teaspoon Salt: Don’t skip the salt! It balances the sweetness and brings out all the incredible flavors in the dish.
• 10 ounces Mini Marshmallows: Or large marshmallows, cut into halves. This is the iconic topping for our Sweet Potato Casserole With Marshmallows, transforming it into a bubbly, golden-brown dream.
• Optional: 1 tablespoon Orange Zest: For a bright, citrusy lift that beautifully complements the sweet potatoes. Highly recommended if you love that hint of freshness!

For the Optional Pecan Streusel Topping:

While the marshmallows are classic, a layer of crunchy streusel underneath adds an incredible textural contrast and nutty flavor that truly takes this Sweet Potato Casserole With Marshmallows to the next level.

• ½ cup All-Purpose Flour: The base for our crumbly topping.
• ¼ cup Light Brown Sugar: Packed. Again, for that lovely molasses flavor and golden color.
• ½ cup Chopped Pecans: Toasted lightly beforehand for maximum flavor, if you have the time! They add a delightful crunch and nutty aroma.
• ¼ cup Cold Unsalted Butter: Cut into small cubes. Cold butter is key for achieving that perfect crumbly streusel texture.
• ½ teaspoon Ground Cinnamon: To tie the streusel flavor into the sweet potato base.
• ⅛ teaspoon Salt: Just a pinch to enhance the other flavors in the topping.

Instructions:

1. Preparing the Sweet Potatoes

1. Wash and Cook the Sweet Potatoes:

   
   First things first, let’s get those sweet potatoes ready! I like to start by thoroughly scrubbing the 3 pounds of sweet potatoes under cool running water. Don’t worry about peeling them just yet; it’s much easier after they’re cooked. You have a couple of options for cooking:

   • Boiling Method (my go-to for speed): Place the clean sweet potatoes in a large pot and cover them with cold water by about an inch. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until they are fork-tender. This usually takes about 20-30 minutes, depending on the size of your potatoes. Keep an eye on them; you want them soft enough to mash easily, but not waterlogged.
   • Baking Method (for deeper flavor): If you have more time, baking the sweet potatoes can concentrate their sugars and yield an even richer flavor. Preheat your oven to 400°F (200°C). Prick each sweet potato several times with a fork, then place them directly on a baking sheet. Bake for 45-60 minutes, or until they are very tender when squeezed.

   Once cooked, carefully drain the boiled potatoes or remove the baked ones from the oven. Let them cool down for a few minutes until they are comfortable enough to handle.

2. Peel and Mash the Sweet Potatoes:

   
   Now for the fun part! Once the sweet potatoes are cool enough, the skins should slip off quite easily. You can use your hands or a small paring knife to remove them. Discard the skins. Place the peeled sweet potatoes into a large mixing bowl. Using a potato masher, a large fork, or even a sturdy whisk, mash the sweet potatoes until they are mostly smooth. I personally love a few small lumps for texture, but if you prefer a perfectly silky casserole, you can push them through a ricer or use an electric mixer on low speed. Aim for a smooth but not watery consistency.

3. Combine with Wet Ingredients and Spices:

   
   To the mashed sweet potatoes, add the ¼ cup of melted unsalted butter, ½ cup of granulated sugar, ¼ cup of packed light brown sugar, ½ cup of heavy cream (or whole milk), the 2 lightly beaten large eggs, 2 teaspoons of pure vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. If you’re using it, now is the time to add that delightful 1 tablespoon of orange zest for an extra bright note!

4. Achieve a Smooth, Creamy Base:

   
   Using a sturdy spoon or an electric mixer on low speed, mix all the ingredients thoroughly until everything is well combined and the mixture is smooth and creamy. Make sure there are no streaks of unmixed spices or sugar. This step is crucial for an even flavor throughout your Sweet Potato Casserole With Marshmallows. Taste a small spoonful and adjust sweetness or spices if you feel it needs a little something extra. Sometimes I add another pinch of nutmeg if I’m feeling extra festive! This base is already tasting incredible, isn’t it?

2. Preparing the Optional Pecan Streusel Topping

If you’re skipping the streusel, you can jump straight to assembling! But trust me, this topping adds an amazing layer of texture and flavor.

1. Combine Dry Ingredients:

   
   In a medium bowl, whisk together the ½ cup of all-purpose flour, ¼ cup of packed light brown sugar, ½ teaspoon of ground cinnamon, and ⅛ teaspoon of salt. Make sure there are no clumps of brown sugar and that all the dry ingredients are evenly distributed.

2. Cut in Cold Butter:

   
   Add the ¼ cup of cold unsalted butter, cut into small cubes, to the dry ingredients. Using your fingertips, a pastry blender, or two knives, “cut” the butter into the flour mixture until it resembles coarse crumbs. You want some pieces of butter to remain visible, ranging in size from small peas to tiny pebbles. The cold butter is essential here; it creates pockets of steam during baking, leading to a wonderfully crumbly and crisp topping. If the butter gets too warm, the topping can become greasy or dense.

3. Mix in Pecans:

   
   Finally, gently fold in the ½ cup of chopped pecans. If you’ve toasted them beforehand, you’ll already notice that incredible nutty aroma! Distribute them evenly throughout the streusel mixture. Set this aside; it’s ready to go.

3. Assembling the Sweet Potato Casserole

1. Prepare Baking Dish:

   
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. A 2.5 to 3-quart casserole dish will also work beautifully. This ensures our Sweet Potato Casserole With Marshmallows doesn’t stick and makes serving a breeze.

2. Spread Sweet Potato Mixture:

   
   Spoon the prepared sweet potato mixture evenly into the bottom of your greased baking dish. Use the back of your spoon or a spatula to smooth the top. This creates a beautiful, even base for our toppings.

3. Sprinkle Streusel Topping (if using):

   
   If you’ve made the optional pecan streusel topping, now is the time to sprinkle it generously and evenly over the sweet potato mixture. Don’t press it down too firmly; you want it to remain light and crumbly. This layer will bake up into a delightful crunchy crust. If you’re opting for a purely marshmallow top, you’ll simply omit this step.

4. Baking the Casserole

1. Initial Bake:

   
   Place the baking dish in your preheated oven. Bake for 25-30 minutes for a casserole with the streusel topping, or 20-25 minutes if you’re going marshmallow-only initially. You want the sweet potato mixture to be heated through and slightly bubbly around the edges, and the streusel (if using) to be lightly golden and fragrant. This initial bake ensures the casserole is warm and cooked through before we add the final, iconic marshmallow layer.

2. Add Marshmallows:

   
   Carefully remove the casserole from the oven. Now for the star of the show: generously scatter the 10 ounces of mini marshmallows (or halved large marshmallows) evenly over the top of the hot casserole. I like to cover every inch, ensuring a perfect gooey, toasted crust.

3. Final Bake Until Golden:

   
   Return the casserole to the oven and continue baking for another 8-12 minutes, or until the marshmallows are puffed up, beautifully golden brown, and slightly toasted. Keep a very close eye on them during this stage! Marshmallows can go from perfectly golden to burnt in a matter of seconds. If your oven has a broiler, you can briefly use it for 1-2 minutes to achieve a beautifully toasted topping, but watch it constantly as they brown incredibly fast under the broiler. Once they reach your desired level of golden perfection, remove the Sweet Potato Casserole With Marshmallows from the oven.

5. Serving Your Sweet Potato Casserole With Marshmallows

1. Rest the Casserole:

   
   This step is important! Let the casserole rest on a wire rack for at least 10-15 minutes before serving. This allows the sweet potato mixture to set up a bit more, and the marshmallow topping to cool slightly so it’s not scalding hot and overly sticky. It also makes serving much easier and cleaner. The aromas filling your kitchen right now are absolutely heavenly, aren’t they?

2. Serve Warm:

   
   Your glorious Sweet Potato Casserole With Marshmallows is now ready to be enjoyed! Serve it warm, straight from the dish. The contrasting textures of the creamy sweet potato base, the optional crunchy streusel, and the gooey, toasted marshmallows create an absolutely irresistible experience. It’s truly a celebration in a dish, perfect for holidays or any occasion where you crave comfort and sweetness. Enjoy every single delicious bite!

Conclusion:

Well, my friends, we’ve reached the delicious crescendo of our culinary journey, and I genuinely hope you’re feeling as inspired as I am to whip up this incredible dish. This isn’t just any side dish; it’s a showstopper, a conversation starter, and quite frankly, a hug in a bowl. What makes this recipe an absolute must-try, in my humble opinion, is its unparalleled ability to blend comfort with elegance. The creamy, naturally sweet potatoes, mashed to perfection and seasoned with just the right touch of warmth, create a base that is both earthy and subtly luxurious. Then, of course, we crown it with that iconic, golden-brown marshmallow topping – a caramelized cloud of sugary bliss that provides a delightful textural contrast and an irresistible sweetness. It’s a dish that evokes nostalgia, bringing back memories of festive gatherings and joyous celebrations, yet it’s equally perfect for creating new traditions.

I genuinely believe that once you experience the harmony of flavors and textures in this dish, you’ll understand why it’s so beloved. It’s incredibly versatile, capable of standing proudly alongside the grandest holiday roast or elevating a simple weeknight meal. The effort-to-reward ratio here is simply phenomenal; with relatively straightforward steps, you achieve a dish that tastes like it came from a gourmet kitchen. This recipe promises not just a meal, but an experience, delivering warmth, sweetness, and a touch of magic to your table. The blend of sweet and savory elements, perfectly balanced, ensures that every single spoonful is a delight, never cloyingly sweet, but always satisfyingly rich. It’s truly a dish that speaks to the soul, comforting and utterly delicious.

Now, let’s talk about how you can make this masterpiece even more uniquely yours or fit perfectly into any dining occasion. While it’s famously the star alongside a roasted turkey or glazed ham during Thanksgiving or Christmas, don’t limit its potential! Imagine serving it with a succulent pork loin, alongside crispy roasted chicken, or even as a surprisingly delightful component of a sophisticated brunch spread. Its vibrant color and comforting aroma make it a welcome addition to any plate.

But the fun doesn’t stop there! Let’s explore some delightful variations:

• Nutty Crunch:

  For an extra layer of texture and a nutty flavor profile, consider mixing in some finely chopped pecans or walnuts into the sweet potato base, or sprinkle them over the top before adding the marshmallows. Toasted nuts work wonders, adding a deeper, more aromatic crunch. A pecan streusel topping, made with brown sugar, butter, and flour, can also replace or complement the marshmallows for a less sweet, more crumbly finish.

• Spice it Up:

  While cinnamon is a classic, don’t shy away from experimenting with other warm spices. A pinch of nutmeg, a whisper of ground ginger, or even a touch of allspice can deepen the flavor profile of the sweet potatoes, adding more complexity and aromatic richness. A tiny dash of cayenne pepper might sound unusual, but it can provide a subtle warmth that beautifully balances the sweetness, creating an intriguing contrast.

• Citrus Zing:

  A little bit of fresh orange zest grated into the sweet potato mixture can brighten the entire dish, adding a lovely, zesty counterpoint to the richness. You could even use a splash of fresh orange juice instead of milk for an even more pronounced citrus note, which pairs wonderfully with sweet potatoes.

• Coconut Twist:

  For a tropical flair, try adding unsweetened shredded coconut to the sweet potato mixture or sprinkling it over the marshmallows before baking. The toasted coconut adds another layer of flavor and texture that is absolutely divine, especially if you’re serving it with a dish like grilled fish or something with a bit of a Caribbean influence.

• Make-Ahead Magic:

  One of the best things about this recipe is how well it adapts to being prepared in advance. You can assemble the entire casserole, sans marshmallows, and refrigerate it for up to two days. When you’re ready to bake, just let it come to room temperature for a bit, then add the marshmallows and bake as directed. This makes it an absolute lifesaver for busy holiday planning!

• Individual Servings:

  For a more elegant presentation, especially if you’re hosting a smaller, more formal dinner, consider baking the casserole in individual ramekins. This allows for perfect portion control and a charming, personalized touch for each guest.

I truly hope this detailed guide helps you not only recreate this classic but also inspires you to put your own creative spin on it. This Sweet Potato Casserole With Marshmallows is more than just a recipe; it’s an invitation to create, share, and savor. So, please, I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this incredible recipe a try. You won’t regret it! And once you’ve experienced its magic, I would absolutely love to hear about it. Did you add a secret ingredient? Did your family rave about it? Share your experiences, your photos, and your clever variations in the comments below. Let’s build a community of enthusiastic home cooks who aren’t afraid to make every meal a little more special. Happy cooking, and bon appétit!

Sweet Potato Marshmallow Casserole: A Holiday Favorite!

Sweet Potato Casserole With Marshmallows is more than just a side dish; it’s a cherished symbol of comfort and celebration, especially as the autumn leaves begin to fall and holidays approach. Imagine the golden-orange hue of perfectly cooked sweet potatoes, blended into a creamy, spiced base, crowned with a cloud of toasted, golden-brown marshmallows. This iconic dish brings a smile to every face lucky enough to gather around a festive table, promising a taste of warmth and tradition.

Prep Time
45 Minutes

Cook Time
40 Minutes

Total Time
40 Minutes

Servings
8-12 servings

Ingredients

• 4 large sweet potatoes, peeled and chopped
• ½ cup unsalted butter, melted (for sweet potato base)
• 1 cup brown sugar (for sweet potato base)
• ½ teaspoon salt (for sweet potato base)
• ½ teaspoon cinnamon (for sweet potato base)
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg
• For optional streusel topping:
• 4 tablespoons unsalted butter, melted
• ⅓ cup brown sugar
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• 1 ¼ cups finely chopped pecan pieces
• 10 oz mini marshmallows

Instructions

1. Step 1
   Cook sweet potatoes (boil for 20-30 min or bake at 400°F/200°C for 45-60 min) until tender. Peel and mash in a large bowl. Add ½ cup melted butter, 1 cup brown sugar, ½ tsp salt, ½ tsp cinnamon, 1 tsp vanilla extract, and ¼ tsp nutmeg. Mix until smooth and creamy.
2. Step 2
   In a medium bowl, combine 2 tbsp all-purpose flour, ⅓ cup brown sugar, ½ tsp salt, 4 tbsp melted butter, and 1 ¼ cups chopped pecans. Mix until crumbly.
3. Step 3
   Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in the dish. If using, sprinkle streusel topping over the sweet potato mixture.
4. Step 4
   Bake for 25-30 minutes (with streusel) or 20-25 minutes (no streusel) until heated through. Remove from oven, scatter 10 oz mini marshmallows evenly over the top. Return to oven and bake for another 8-12 minutes, or until marshmallows are golden brown and puffed. Watch closely to prevent burning.
5. Step 5
   Let casserole rest for 10-15 minutes before serving warm.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.