Sweet Potato Casserole with Marshmallow Topping

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 8
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This Sweet Potato Casserole with Marshmallow Topping is a quintessential dish for family gatherings, especially during the holidays. Its combination of creamy, spiced sweet potatoes and gooey, toasted marshmallows makes it an irresistible crowd-pleaser.

Ingredients for Sweet Potato Casserole with Marshmallow Topping

Sweet potatoes are the heart of the dish, offering natural sweetness and a creamy texture when mashed. Unsalted butter adds richness and helps to carry the flavors. Light brown sugar enhances the sweetness and adds a hint of molasses. Heavy cream contributes to the casserole's creamy consistency, while vanilla extract brings warmth and depth. The ground cinnamon and nutmeg add warm spice notes that complement the sweet potatoes beautifully. Salt balances the sweetness and enhances the overall flavor. Finally, mini marshmallows create a sweet, melty topping that caramelizes to perfection in the oven.

Tips & Tricks

  • If you prefer a less sweet topping, use half marshmallows and half chopped pecans for a bit of crunch.
  • To save time, you can boil and mash the sweet potatoes a day ahead and store them in the fridge until you're ready to bake.
  • For an even creamier texture, use a hand mixer to mash the sweet potatoes.

Serving Suggestions

This sweet potato casserole pairs wonderfully with roasted turkey or ham, making it a perfect side dish for Thanksgiving or Christmas dinners. Consider serving it alongside a fresh green salad or steamed green beans to balance the richness of the casserole.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of adding marshmallows, then refrigerate it. Add the marshmallows just before baking.
Is it possible to use canned sweet potatoes?
Yes, you can use canned sweet potatoes; just be sure to drain them well before mashing.
How can I make this recipe dairy-free?
Substitute the butter with a dairy-free alternative, and use coconut milk instead of heavy cream.

Sweet Potato Casserole with Marshmallow Topping Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures it's hot and ready when you need it. Next, take your sweet potatoes, peel them, and cut them into cubes. This helps them cook evenly. Boil the cubed sweet potatoes in a large pot of water; they should be tender in about 20 minutes—just enough time to get things ready for the next steps.

After boiling, drain the sweet potatoes well and transfer them to a large bowl for mashing. You want a smooth consistency, so feel free to use a potato masher or a fork. Stir in the melted butter first—it blends best with the heat. Then, mix in the brown sugar, heavy cream, vanilla extract, cinnamon, salt, and nutmeg. Stir until everything is smooth and well combined.

Now, grab a 9x13-inch baking dish and grease it lightly to prevent sticking. Spoon the mashed sweet potatoes into the dish, smoothing the top with a spatula. Then, spread the mini marshmallows evenly over the top. They should cover the surface nicely, ready to melt and toast.

Pop the dish into your preheated oven. It will need about 25 minutes to bake. You'll know it's ready when the marshmallows are golden brown and slightly puffed. Let the casserole cool for a few minutes before serving—this will make it easier to cut and serve.

Why You'll Love This Recipe

  • Perfect balance of sweet and savory flavors.
  • Simple ingredients that come together beautifully.
  • Quick prep time for a dish that looks and tastes impressive.
  • Ideal for holiday meals and special occasions.
  • Kid-friendly and sure to satisfy all ages.

Ingredients

4 lbs sweet potatoes
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup heavy cream
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 cups mini marshmallows

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Peel and cube the sweet potatoes, then boil them in a large pot of water until tender, about 20 minutes.
3. Drain the sweet potatoes and mash them in a large bowl.
4. Stir in melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, salt, and nutmeg until smooth.
5. Spoon the mashed sweet potatoes into a greased 9x13-inch baking dish.
6. Spread the mini marshmallows evenly over the top.
7. Bake in the preheated oven for 25 minutes, or until the marshmallows are golden brown.
8. Let it cool for a few minutes before serving.

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