Sweet Potato Casserole with Marshmallows is the ultimate Thanksgiving side dish that everyone looks forward to. With its rich, creamy sweet potato base and a perfectly golden, gooey marshmallow topping, this dish brings comfort and flavor to any holiday table. It’s incredibly easy to make, a crowd favorite, and can be tailored to suit your family’s taste. Whether you want to add a streusel topping, go nut-free, or make it ahead, this recipe has all the tips you need to make it a success every time.
Table of Contents
Why You’ll Love This Recipe
- Rich and Creamy: The sweet potato filling is perfectly smooth and fluffy, creating a satisfying texture that melts in your mouth.
- Perfectly Sweet: The flavor is balanced, not too sweet, allowing the dish to complement the savory items on your holiday table.
- Easy to Make: The recipe features simple, straightforward steps that make this a stress-free addition to your Thanksgiving meal.
- A Crowd-Pleasing Classic: This sweet potato casserole is the one dish everyone looks for at the table, especially the kids who love the marshmallow topping.
Ingredients Needed
For the sweet potato base
- 3 pounds sweet potatoes, peeled and cut into cubes
Use fresh, firm sweet potatoes for the best texture. Avoid overripe ones to ensure a smooth mash. - ½ cup packed brown sugar
Brown sugar brings a subtle caramel flavor that complements the natural sweetness of the potatoes. - ⅓ cup unsalted butter, softened
Softened butter blends more easily into the potatoes, ensuring a creamy, smooth texture. - ½ teaspoon vanilla extract
Vanilla adds a rich, warm note to the sweet potatoes, elevating the overall flavor. - ¼ teaspoon cinnamon (or to taste)
Cinnamon gives a comforting, seasonal flavor that pairs beautifully with the sweetness of the potatoes. - Salt and black pepper, to taste
A pinch of salt enhances the natural sweetness of the sweet potatoes, while a little pepper adds depth to the flavor.
For the topping
- ¾ cup chopped pecans, divided
Pecans add a delicious crunch and nutty flavor, but feel free to skip them if you prefer a smoother texture. - 2 cups miniature marshmallows
Mini marshmallows melt perfectly, creating that golden, gooey topping that’s the hallmark of this dish.
How to Make Sweet Potato Casserole with Marshmallows
- Preheat the oven to 375°F and grease a 9 x 13-inch baking dish.
- Place the sweet potato cubes into a large pot of boiling water. Let them simmer for about 15 minutes or until they are fork-tender. Drain the water carefully.
- In a large bowl, or in the same pot the sweet potatoes were cooked in, mash the sweet potatoes until smooth. Stir in the brown sugar, softened butter, vanilla extract, cinnamon, and salt & pepper. Mix until well combined.
- Gently fold in half of the chopped pecans and spread the mashed sweet potatoes evenly into the prepared baking dish.
- Sprinkle the miniature marshmallows and the remaining pecans on top of the sweet potato mixture.
- Bake the casserole for 25 minutes or until the marshmallows are golden brown and the sweet potatoes are heated through.
These steps ensure the perfect texture and flavor, with the marshmallows becoming golden and gooey while the sweet potatoes stay creamy and smooth.
Topping Variations
Classic Marshmallow-Only Topping
This is the base recipe that many know and love. The sweet and gooey marshmallows melt into the sweet potato filling, creating a perfect balance of flavors. It’s simple, classic, and always a hit.
How to Add a Pecan Streusel Topping
For an extra crunch, you can add a pecan streusel topping. To make it, combine ¼ cup of flour, ¼ cup of brown sugar, ¼ cup of rolled oats, and 2 tablespoons of cold butter. Use a pastry cutter or fork to blend everything until it forms a crumbly texture. Sprinkle this streusel over the casserole before baking, or layer it beneath the marshmallows for a delicious twist.
Pecan-Free Option
If you’re not a fan of pecans, you can easily leave them out without compromising the flavor. This recipe works wonderfully without the nuts, and the marshmallows still provide that perfect sweet and gooey finish.
Troubleshooting & Pro-Tips
Tip 1: For the Creamiest Texture
Using a hand mixer to mash the sweet potatoes will give you an ultra-smooth and creamy consistency. Don’t skip adding the egg to ensure the filling holds its shape and adds richness.
Tip 2: Bake, Don’t Boil
For the best flavor, bake your sweet potatoes rather than boiling them. Roasting concentrates their natural sweetness, resulting in a richer, more flavorful dish. If you do boil, make sure to drain the potatoes thoroughly to prevent excess moisture.
Tip 3: Add Marshmallows Last
To keep your marshmallows from completely melting or burning, wait until the final 5-10 minutes of baking to add them. This will ensure they get perfectly golden without disappearing into the casserole.
Problem: “Why is my casserole runny?”
If your casserole turns out too watery, it’s likely because the sweet potatoes were not drained properly, or the boiling process left them too moist. Be sure to drain the potatoes well before mashing to avoid excess liquid in the dish.
Problem: “Why did my marshmallows disappear?”
This can happen if you add the marshmallows too early in the baking process or cover the casserole while it’s still hot, trapping steam and causing the marshmallows to melt. Add them towards the end of baking for the best results.
Dietary Variations & Substitutions
How to Make Vegan Sweet Potato Casserole
To make this casserole vegan-friendly, you can substitute the butter with vegan butter and use plant-based milk, like almond or oat milk. For the egg, you can use an egg replacer such as flaxseed or a store-bought option. Be sure to use vegan marshmallows to keep the dish entirely plant-based.
How to Make it Dairy-Free
If you’re looking for a dairy-free version, simply swap the butter for dairy-free butter and use a plant-based milk like almond or oat milk. Be sure to check the label of the marshmallows to ensure they are dairy-free as well.
Is this Recipe Gluten-Free?
Yes, this recipe is naturally gluten-free. The sweet potatoes and marshmallows are both gluten-free. However, if you choose to add a streusel topping, make sure to use a gluten-free flour blend to keep the entire dish safe for those with gluten sensitivities.
Make-Ahead & Storage Instructions
How to Make it Ahead
To prepare this dish ahead of time, assemble the sweet potato filling in the baking dish, but do not add the marshmallows. Cover the dish and refrigerate for up to 2 days. When ready to bake, allow it to come to room temperature, then bake as directed, adding an extra 10-15 minutes. After baking, sprinkle on the marshmallows and finish cooking as usual.
How to Store and Reheat Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. When you are ready to enjoy it again, you can reheat it in the oven at 350°F for about 15-20 minutes, or in the microwave for a few minutes until warmed through.
How to Freeze Sweet Potato Casserole
For longer storage, freeze the baked filling (without the marshmallows) for up to 3 months. To thaw, place it in the fridge overnight. Once thawed, add a fresh layer of marshmallows on top and bake at 350°F until hot and bubbly.
Conclusion
This Sweet Potato Casserole with Marshmallows is a must-try for your holiday table. It offers the perfect combination of creamy sweet potatoes and a golden, gooey marshmallow topping that everyone will love. Plus, with simple steps and a few variations, you can customize it to suit your taste. If you try this recipe, we’d love to hear how it turned out. Please leave a comment and a star rating below. Don’t forget to share it on social media with your friends and family. Have you tried any different variations of this recipe? Let us know in the comments!
For another mouthwatering recipe, try this Cheesy Scalloped Potatoes
Sweet Potato Casserole with Marshmallows
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes
- ½ cup brown sugar packed
- ⅓ cup butter softened
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans divided
- ¼ teaspoon cinnamon or to taste
- salt and black pepper to taste
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13 pan.
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
- In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.
- Fold in half of the pecans and spread into prepared pan.
- Sprinkle with the marshmallows and the remaining pecans.
- Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 188 |
| Carbohydrates | 29g |
| Protein | 1g |
| Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 10mg |
| Sodium | 87mg |
| Potassium | 316mg |
| Fiber | 3g |
| Sugar | 14g |
| Vitamin A | 12,185 IU |
| Vitamin C | 2.1mg |
| Calcium | 36mg |
| Iron | 0.7mg |
FAQs
Is it better to boil or bake sweet potatoes for casserole?
Baking sweet potatoes is the better option for casserole because it concentrates the flavor and results in a thicker, more flavorful filling. Boiling can add extra moisture, which may make the casserole watery.
How to keep sweet potato casserole from being watery?
To prevent your casserole from being watery, make sure to drain the sweet potatoes thoroughly after boiling. If you’re using canned sweet potatoes, drain them well to remove excess liquid before mashing.
When to add marshmallows to sweet potato casserole?
Marshmallows should be added toward the end of baking to prevent them from melting too early. Once the casserole is mostly baked and heated through, sprinkle the marshmallows on top and bake until they are golden brown.
What spices do you put in sweet potato casserole?
Cinnamon is the most common spice used in sweet potato casserole, but you can also add nutmeg, allspice, or a pinch of ginger to enhance the flavor. Adjust the spices to your preference.
Why do people put marshmallows on sweet potato casserole?
Marshmallows are added for their sweet flavor and gooey texture. They create a delightful contrast with the creamy sweet potatoes and offer a comforting, nostalgic element to the dish.
Should I cover my sweet potato casserole when baking?
You do not need to cover the casserole while baking. However, if you are concerned about the marshmallows over-browning, you can cover it loosely with foil until the casserole is heated through, then uncover it for the final few minutes to allow the marshmallows to brown.