The Ultimate Sweet Potato Casserole With Marshmallows is more than just a side dish; it’s a quintessential holiday experience, blending creamy, sweet potato goodness with a golden, toasted marshmallow topping. This SEO-optimized recipe delivers comfort and joy, proving why it’s a must-have for any festive table.
Key Ingredients for Ultimate Sweet Potato Casserole With Marshmallows:
- 3 large (about 3 pounds) sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup (1 stick) unsalted butter, melted, plus extra for greasing the pan
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup milk (whole milk or half-and-half for extra creaminess)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened (optional, for extra richness)
- 1 bag (10 ounces) mini marshmallows
How to Make Ultimate Sweet Potato Casserole With Marshmallows:
This Ultimate Sweet Potato Casserole With Marshmallows is surprisingly easy to make, delivering a deliciously satisfying dish with minimal fuss. Its creamy sweet potato base, infused with warm spices, perfectly complements the gooey, caramelized marshmallow topping, creating a harmonious blend of textures and flavors in under an hour of active prep.
Step-by-Step Instructions:
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the sweet potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.
- Mash the Sweet Potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Add the melted butter, brown sugar, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. If using, add the softened cream cheese. Using a potato masher or an electric mixer, mash until smooth and creamy. Taste and adjust seasonings as needed, adding more sugar or spices if desired.
- Prepare for Baking: Lightly grease a 9×13 inch baking dish with butter. Spread the sweet potato mixture evenly into the prepared dish.
- Add Marshmallows: Reduce oven temperature to 375°F (190°C). Arrange the mini marshmallows evenly over the top of the sweet potato mixture, covering it completely.
- Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the marshmallows are puffed up and golden brown. Keep a close eye on the marshmallows during the last few minutes of baking, as they can burn quickly.
- Serve Warm: Remove from the oven and let rest for a few minutes before serving. The marshmallows will be very hot and sticky.
Why You’ll Love This Ultimate Sweet Potato Casserole With Marshmallows
You’ll absolutely adore this Ultimate Sweet Potato Casserole With Marshmallows because its main feature is the irresistible balance between the velvety, spiced sweet potato base and the perfectly caramelized, gooey marshmallow topping. It’s a dish that genuinely warms the soul while also being incredibly budget-friendly to make at home, far surpassing the taste and quality of any store-bought alternative.
The magic truly happens with those soft, vibrant sweet potatoes, gently sweetened and spiced, providing the perfect canvas for the melt-in-your-mouth mini marshmallows. Unlike a plain baked potato, this casserole offers an explosion of contrasting textures and comforting flavors. Don’t just take our word for it—whip up this fantastic casserole this week and taste the difference yourself! Your family and friends will thank you.
What to Serve Ultimate Sweet Potato Casserole With Marshmallows With
This Ultimate Sweet Potato Casserole With Marshmallows is a holiday staple, but it pairs beautifully with so much more than just Thanksgiving turkey! For a classic holiday feast, it’s the perfect sweet counterpoint to Roast Turkey, Baked Ham, or Cranberry Sauce.
Beyond the holidays, it shines alongside a succulent Roast Chicken and a side of Green Bean Casserole. For a more everyday meal, consider serving it with Grilled Pork Chops or even next to a hearty Pot Roast. Its sweetness and creamy texture also make it a surprising but delicious companion to savory breakfast items, like a Frittata or Breakfast Sausage. And don’t forget a refreshing glass of Sparkling Cider or a rich Cabernet Sauvignon to complement the flavors!
Top Tips for Perfecting Ultimate Sweet Potato Casserole With Marshmallows
- Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes. Jewel or Garnet varieties tend to be the sweetest and creamiest, perfect for mashing. Avoid potatoes with Sprouts or soft spots.
- Don’t Overcook Before Mashing: While you want the sweet potatoes tender, avoid letting them become waterlogged. This can lead to a runny casserole. Drain them very well after boiling. For even better results, roast the sweet potatoes instead of boiling. This deepens their flavor and reduces water content. Halve them, brush with a little oil, and roast at 400°F (200°C) until tender (about 30-40 minutes), then scoop out the flesh.
- Achieve a Smooth Base: For the ultimate creamy texture, use an electric mixer to thoroughly beat the mashed sweet potatoes with the other ingredients. If you prefer a slightly chunkier texture, a potato masher will suffice, but make sure there are no large lumps.
- Optional Flavor Boosts: A pinch of allspice or ginger can add extra depth to your spice blend. For a boozier kick, a tablespoon of bourbon or orange liqueur can be added to the sweet potato mixture. A sprinkle of pecans or walnuts on top of the marshmallows (or mixed into the sweet potato base) adds a delightful crunch.
- Prevent Burned Marshmallows: Marshmallows can go from perfectly golden to burnt in seconds. Keep a close eye on them during the last few minutes of baking. If they start to brown too quickly, you can loosely tent the dish with aluminum foil. For a more controlled caramelization, consider using the broiler for just 1-2 minutes at the very end, but do not walk away!
Storing and Reheating Tips
To store your leftover Ultimate Sweet Potato Casserole With Marshmallows, allow it to cool completely to room temperature. Once cool, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. The casserole will stay fresh in the refrigerator for up to 3-4 days.
For longer storage, this casserole freezes wonderfully. Once completely cooled, you can freeze it directly in the baking dish (if freezer-safe and well-covered) or transfer portions to freezer-safe bags or containers. It will maintain its quality in the freezer for up to 2-3 months. Thaw frozen casserole overnight in the refrigerator before reheating.
To reheat, preheat your oven to 350°F (175°C). For refrigerated casserole, cover with foil and bake for 20-30 minutes, or until heated through. If the marshmallows have lost their toastiness, you can remove the foil for the last 5-10 minutes. For frozen casserole, bake covered for 45-60 minutes, then uncover and bake until warmed through and the marshmallows are lightly re-toasted. You can also re-toast marshmallows by placing the warmed casserole under the broiler for 1-2 minutes, watching carefully. For individual portions, microwave until hot, then finish under a broiler for a minute if you want to re-crisp the marshmallows.
Final Thoughts
This Ultimate Sweet Potato Casserole With Marshmallows is truly a masterpiece of comfort food, guaranteed to bring smiles and satisfy every sweet and savory craving. It’s a simple joy to create and an absolute delight to devour. Go ahead, give this recipe a try; you won’t regret making this delicious holiday staple!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Ultimate Sweet Potato Casserole With Marshmallows FAQs
- Can I make Ultimate Sweet Potato Casserole With Marshmallows ahead of time?
Yes! You can prepare the sweet potato base up to 1-2 days in advance. Store it covered in the refrigerator. Add the marshmallows just before baking. - What kind of sweet potatoes are best for this casserole?
Jewel or Garnet sweet potatoes are ideal due to their naturally sweet flavor and moist texture. Look for firm, unblemished potatoes. - Can I use regular marshmallows instead of mini marshmallows?
While mini marshmallows create a more even, beautiful topping, you can use regular-sized marshmallows. Just be aware that they might melt and spread more, creating a thicker, gooier layer. - How do I prevent the marshmallows from burning?
Keep a close watch on the casserole during the last few minutes of baking. If they start to brown too quickly, you can lightly tent the dish with aluminum foil. Using the broiler for a very short time (1-2 minutes) at the very end can achieve a perfect toast, but requires constant attention. - Can I add nuts to the casserole?
Absolutely! Toasted pecans or walnuts can be mixed into the sweet potato base for added texture, or sprinkled over the marshmallows before baking for a crunchy topping. - Is this Ultimate Sweet Potato Casserole With Marshmallows gluten-free?
Yes, this recipe is naturally gluten-free as written, provided all your ingredients (like vanilla extract) are certified gluten-free. - Can I make this casserole dairy-free?
Yes, you can substitute plant-based milk (like almond or oat milk), dairy-free butter, and omit the cream cheese. Dairy-free mini marshmallows are also available.
The Ultimate Sweet Potato Casserole With Marshmallows
Ingredients
Equipment
Method
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the sweet potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.3 large sweet potatoes
- Mash the Sweet Potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Add the melted butter, brown sugar, granulated sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. If using, add the softened cream cheese. Using a potato masher or an electric mixer, mash until smooth and creamy. Taste and adjust seasonings as needed, adding more sugar or spices if desired.3 large sweet potatoes, 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 4 ounces cream cheese
- Prepare for Baking: Lightly grease a 9×13 inch baking dish with butter. Spread the sweet potato mixture evenly into the prepared dish.
- Add Marshmallows: Reduce oven temperature to 375°F (190°C). Arrange the mini marshmallows evenly over the top of the sweet potato mixture, covering it completely.1 bag mini marshmallows
- Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the marshmallows are puffed up and golden brown. Keep a close eye on the marshmallows during the last few minutes of baking, as they can burn quickly.
- Serve Warm: Remove from the oven and let rest for a few minutes before serving. The marshmallows will be very hot and sticky.