Irresistible Sweet Potato Casserole with Marshmallows Recipe

There’s something magical about a Sweet Potato Casserole with Marshmallows. Picture this: velvety sweet potatoes whipped into creamy perfection, topped with fluffy marshmallows that caramelize beautifully under the heat. It’s like a warm hug for your taste buds, bringing together sweet and savory in one delightful dish.

This dish isn’t just food; it’s an emotion, a memory of family gatherings where laughter echoes around the table, and everyone fights over the last scoop. The aroma wafting through the kitchen as it bakes is enough to make anyone weak in the knees. Whether it’s Thanksgiving or a cozy Sunday dinner, this casserole has become synonymous with comfort and celebration.

I remember the first time I made this casserole for my family; their eyes lit up like kids on Christmas morning when they took their first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Look for firm, unblemished sweet potatoes for the best flavor and texture.

• Butter: Use unsalted butter to control the saltiness and enhance richness in flavor.

• Brown Sugar: Opt for light brown sugar for that perfect hint of molasses sweetness.

• Cinnamon: Ground cinnamon adds warmth and depth; fresh is always best if you can find it.

• Marshmallows: Mini marshmallows melt perfectly and create that fluffy topping we all love.

• Milk: Whole milk adds creaminess; feel free to substitute with almond or oat milk for dairy-free options.

• Vanilla Extract: A splash of pure vanilla extract elevates the flavors wonderfully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sweet Potato Casserole with Marshmallows

Prep the Sweet Potatoes: Start by preheating your oven to 350°F (175°C). Then peel and chop about three large sweet potatoes into chunks. Boil them in salted water until fork-tender, which usually takes around 15-20 minutes.

Mash Until Smooth: Drain the sweet potatoes and transfer them to a mixing bowl. Use a potato masher or mixer to whip them until smooth and creamy; you want no lumps here.

Add Flavorful Ingredients: Mix in softened butter, brown sugar, milk, vanilla extract, cinnamon, and a pinch of salt until everything melds into a luscious mixture that smells divine.

Transfer to Baking Dish: Pour your sweet potato mixture into a greased baking dish. Spread it evenly so every corner gets its fair share of that deliciousness.

Add Marshmallow Topping: Generously sprinkle mini marshmallows over the top of your casserole. Feel free to add more than you think necessary—this is where the magic happens!

Bake Until Golden Brown: Place your casserole in the oven and bake for about 25-30 minutes until the marshmallows are golden brown and slightly toasted—watch closely so they don’t burn!

This Sweet Potato Casserole with Marshmallows will become your go-to dish for any gathering or quiet night at home. Not only does it bring joy through flavor but also through nostalgia—each bite tells a story!

Perfecting the Cooking Process

Start by boiling your sweet potatoes until tender, then mash them to create a smooth base. While they cool, prepare the marshmallow topping, ensuring it melts perfectly without burning.

Add Your Touch

Feel free to swap marshmallows for pecans or walnuts if you prefer a crunch. Adding a sprinkle of nutmeg or ginger can also enhance the flavor profile.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, place in the oven at 350°F until warmed through, about 20 minutes.

Cooking this sweet potato casserole with marshmallows always reminds me of family holidays where my cousin would sneak spoonfuls before dinner started.

FAQ

What kind of sweet potatoes should I use for casserole?

Using fresh orange-fleshed sweet potatoes provides the best flavor and texture for your casserole.

Can I make sweet potato casserole ahead of time?

Absolutely! Prepare it a day before and refrigerate; just bake it before serving.

How do I prevent my marshmallows from burning?

Cover them with foil during baking until the last few minutes to ensure even melting without burning.

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Sweet Potato Casserole with Marshmallows

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Sweet Potato Casserole with Marshmallows is a heartwarming dish that perfectly blends creamy sweet potatoes with a fluffy marshmallow topping. Ideal for holidays or cozy dinners, this casserole brings nostalgia and joy to your table. Its delightful aroma and vibrant appearance make it a standout side dish that everyone will love. Easy to prepare and sure to impress, this recipe is a must-have for any gathering.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 8
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 large sweet potatoes, peeled and chopped
• 1/4 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 cup whole milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 2 cups mini marshmallows
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Boil the chopped sweet potatoes in salted water until fork-tender, about 15-20 minutes.
2. Drain and mash the sweet potatoes until smooth in a mixing bowl.
3. Stir in butter, brown sugar, milk, vanilla extract, cinnamon, and salt until well combined.
4. Transfer the mixture to a greased baking dish and spread evenly.
5. Top generously with mini marshmallows and bake for 25-30 minutes until golden brown.

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 220
• Sugar: 18g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 15mg

Keywords: For added crunch, substitute marshmallows with pecans or walnuts. Enhance flavor by incorporating nutmeg or ginger. Store leftovers in an airtight container in the fridge for up to three days.