Sweet Potato Casserole with Marshmallows

This classic sweet potato casserole with marshmallows is the ultimate comfort food side dish, perfect for Thanksgiving, Christmas, or any cozy gathering. We’re talking creamy, spiced sweet potatoes topped with a golden-brown, toasted marshmallow blanket. This recipe strikes the perfect balance between sweet and savory, making it a crowd-pleaser that even picky eaters will love. This recipe takes you through the complete process of preparing the dish, from roasting the sweet potatoes to achieving marshmallow perfection. It offers options for customization, ingredient information, and instructions for making it ahead of time. It also offers comprehensive nutritional information and answers to frequently asked questions.

Ingredients:

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup milk or cream
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows
• Optional Topping: 1/2 cup chopped pecans or walnuts

Step-by-Step Instructions:

Roasting the Sweet Potatoes:

Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until tender and easily pierced with a fork.

Preparing the Sweet Potato Mixture:

Once the sweet potatoes are roasted, transfer them to a large bowl. Add the melted butter, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mash the mixture using a potato masher or an electric mixer until smooth. Gradually add the milk or cream and vanilla extract, mixing until well combined. Taste and adjust seasonings as needed.

Assembling the Casserole:

Pour the sweet potato mixture into a greased 9×13 inch baking dish. Spread evenly. Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture. If desired, sprinkle the chopped pecans or walnuts over the marshmallows.

Baking the Casserole:

Bake in the preheated oven for 10-15 minutes, or until the marshmallows are golden brown and puffed up. Watch carefully to prevent burning. Let the casserole cool slightly before serving. The marshmallows will be extremely hot, so use caution.

Recipe Card:

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Category: Side Dish | Method: Baking | Cuisine: American

Nutrition Card:

Calories: 350 | Sugar: 40g | Fat: 15g | Carbohydrates: 55g | Fiber: 5g | Protein: 3g | Yields: 12 servings

Tips for the Perfect Sweet Potato Casserole

• Roasting is Key: Roasting the sweet potatoes brings out their natural sweetness and creates a richer flavor compared to boiling.
• Don’t Overmix: When mixing the sweet potato mixture, be careful not to overmix, as this can result in a gummy texture.
• Marshmallow Placement: Ensure the marshmallows are spread evenly across the top for a uniform golden-brown crust.
• Watch the Oven: Keep a close eye on the casserole during the final baking minutes to prevent the marshmallows from burning.
• Add a Crunch: The optional pecan or walnut topping adds a delightful textural contrast to the soft sweet potatoes and marshmallows.

Variations and Substitutions

• Pecan Streusel Topping: Replace the marshmallows with a pecan streusel topping made from flour, butter, brown sugar, and chopped pecans for a less sweet option.
• Dairy-Free: Use coconut milk or almond milk instead of dairy milk and coconut oil instead of butter for a dairy-free version. Ensure the marshmallows are also dairy-free.
• Lower Sugar: Reduce the amount of sugar or use a sugar substitute like stevia or monk fruit sweetener to lower the sugar content.
• Spice It Up: Add a pinch of ground ginger or cloves to the sweet potato mixture for a warmer, spicier flavor.
• Citrus Zest: Incorporate a teaspoon of orange or lemon zest into the sweet potato mixture for a bright, zesty twist.

Make-Ahead Instructions

You can prepare the sweet potato casserole ahead of time for convenience. Prepare the sweet potato mixture and spread it in the baking dish. Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven and continue with the marshmallow topping and baking instructions.

Serving Suggestions

Sweet potato casserole with marshmallows is a versatile side dish that pairs well with a variety of main courses. It’s a classic addition to Thanksgiving and Christmas feasts, complementing turkey, ham, or roast beef. It also works well with chicken, pork chops, or vegetarian dishes like lentil loaf or stuffed bell peppers. For a complete meal, serve it alongside other holiday favorites such as green bean casserole, stuffing, and cranberry sauce.

FAQs

Can I make sweet potato casserole ahead of time?

Yes, you can! Prepare the casserole up to the point of adding the marshmallows, cover tightly, and refrigerate for up to 2 days. Add the marshmallows and bake just before serving.

Can I use canned sweet potatoes?

While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potatoes in a pinch. Drain them well and reduce the amount of added sugar, as canned sweet potatoes are often packed in syrup.

How do I prevent the marshmallows from burning?

Keep a close eye on the casserole while it’s baking and bake until marshmallows are golden brown and puffed up. Tent foil over the casserole dish for the final few minutes.

What is the best way to store leftover sweet potato casserole?

Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I freeze sweet potato casserole?

While you can freeze sweet potato casserole, the texture of the marshmallows may change upon thawing. Freeze the casserole before adding the marshmallows. Thaw completely in the refrigerator before baking and then add marshmallows and bake until golden brown.

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