Sweet Potato Casserole with Marshmallows
Sweet Potato Casserole with Marshmallows
There’s something truly magical about a sweet potato casserole topped with marshmallows, isn’t there?
This comforting dish combines the natural sweetness of sweet potatoes with a fluffy blanket of marshmallows, creating a delightful harmony of textures and flavors.
Perfect for Thanksgiving, holiday gatherings, or even a cozy family dinner, this sweet potato casserole is bound to become a cherished recipe in your kitchen.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 220
- Protein: 2g
- Carbohydrates: 36g
- Fat: 9g
- Fiber: 4g
- Sugar: 15g
- Sodium: 150mg
Why I Love This Sweet Potato Casserole with Marshmallows
This sweet potato casserole with marshmallows holds a special place in my heart because it was a regular at family gatherings when I was growing up.
The aroma of the sweet potatoes baking in the oven, combined with the sweet smell of toasted marshmallows, is just heavenly!
The mixture of creamy sweet potatoes with the charming crunch of the toasted marshmallows creates an irresistible taste that’s both familiar and nostalgic.
It’s an easy dish that gets everyone talking, and honestly, who can resist that toasted marshmallow topping? It’s perfect for holidays or just a cozy weeknight meal.
Ingredients
sweet potatoes, peeled and cubed
1/3 cup brown sugar,
1/4 cup butter, melted,
1/2 cup milk,
1 teaspoon vanilla extract,
1/4 teaspoon salt,
1 cup mini marshmallows,
1/2 cup chopped pecans (optional)
Eggs
How to Make Sweet Potato Casserole with Marshmallows
Step 1: Boil the Sweet Potatoes
Start by bringing a large pot of water to a boil. Add the peeled and cubed sweet potatoes and cook until tender, about 15-20 minutes. When they’re soft, drain the water.
Step 2: Mash the Potatoes
In a large mixing bowl, mash the boiled sweet potatoes until smooth. Make sure there are no lumps for a creamy texture.
Step 3: Combine the Ingredients
Add the brown sugar, melted butter, milk, vanilla extract, and salt to the mashed sweet potatoes. Mix everything together until it’s smooth and well incorporated.
Step 4: Prepare for Baking
Transfer the sweet potato mixture into a greased baking dish, spreading it evenly with a spatula.
Step 5: Top with Marshmallows and Pecans
Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture. If you’re adding pecans, sprinkle those on as well for some extra crunch.
Step 6: Bake the Casserole
Place the baking dish in the preheated oven and bake for 25-30 minutes. Look for the marshmallows to turn golden brown for that perfect finish.
Step 7: Serve Warm
Once done, remove the casserole from the oven and let it cool for a couple of minutes before serving warm.
Tips & Variations
- For Deeper Flavor: Add a pinch of cinnamon or nutmeg to the sweet potato mixture for a warm, spiced flavor.
- Make it Creamy: Substitute half-and-half for the milk to achieve an even creamier texture.
- Serving Suggestions: This casserole pairs beautifully with roasted turkey or ham. Try serving it alongside a crisp green salad for a balanced meal.
- Dietary Swaps: For a vegan option, replace butter with coconut oil and use almond or oat milk. You can use maple syrup instead of brown sugar for a different sweet touch.
Delicious Variations
- Classic Green Bean Casserole: A holiday favorite with creamy mushroom soup and crispy fried onions.
- Broccoli Cheese Casserole: A cheesy delight that pairs well with any main dish.
- Cornbread Casserole: A sweet and savory addition that complements many meals.
- Zucchini Casserole: Perfect for summer gatherings when zucchinis are in abundance.
Serving Suggestions for Sweet Potato Casserole with Marshmallows
Serve this dish warm right out of the oven for the best experience. It’s great as a side at holiday dinners or even as a sweet treat for brunch. A drizzle of maple syrup on top can enhance the sweet flavors even more. Pair it with a glass of iced apple cider or a lovely white wine to round out your meal nicely.
Storage and Leftovers
To store leftover sweet potato casserole, simply cover the dish with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. To reheat, thaw overnight in the fridge and bake in a preheated oven at 350°F (175°C) until hot.
Helpful Questions
Can I use canned sweet potatoes?
While fresh sweet potatoes are preferred for flavor, canned sweet potatoes can be used in a pinch. Drain them well and mash before following the recipe.How do I know when the casserole is done?
It’s ready when the marshmallows are golden brown, and the sweet potato mixture is heated through.Can I make this dish ahead of time?
Yes! You can prepare the sweet potato mixture and store it in the fridge, adding the marshmallows right before baking.What if I don’t have mini marshmallows?
You can chop regular-sized marshmallows in half and use those instead!Is this recipe gluten-free?
Yes! All the ingredients listed are gluten-free, making it a great option for those with gluten sensitivities.
Sweet Potato Casserole with Marshmallows
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting sweet potato casserole topped with fluffy marshmallows, perfect for Thanksgiving and holiday gatherings.
Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chopped pecans (optional)
Instructions
- Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain the water.
- Mash the boiled sweet potatoes until smooth with no lumps.
- Add brown sugar, melted butter, milk, vanilla extract, and salt to the mashed potatoes, mixing until smooth.
- Transfer the mixture to a greased baking dish and spread evenly.
- Sprinkle mini marshmallows and pecans over the top.
- Bake in a preheated oven for 25-30 minutes until marshmallows are golden brown.
- Remove from oven and let cool for a couple of minutes before serving warm.
Notes
For deeper flavor, add a pinch of cinnamon or nutmeg. For creaminess, substitute half-and-half for milk.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
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