Easy Sweet Potato Casserole with Marshmallows
Sweet Potato Casserole with Marshmallows is a delightful dish that brings warmth and comfort to your dining table. This delicious casserole, with its creamy filling and sweet topping, is perfect for family gatherings or cozy evenings at home. The combination of buttery sweet potatoes and toasted marshmallows creates a heavenly blend of flavors that everyone loves.
Why You’ll Love This Easy Sweet Potato Casserole with Marshmallows:
- The sweet, creamy mixture pairs perfectly with the toasted marshmallows.
- It’s a simple recipe that requires minimal prep time and effort.
- Perfect as a side dish for Thanksgiving or any holiday meal.
- Family-friendly and kid-approved—everyone will want seconds!
- Great for meal prep, as it can be made ahead and reheated.
Ingredients Needed:
- For the Sweet Potato Filling:
- 3 lbs sweet potatoes (peeled and cubed)
- 0.5 cup unsalted butter (melted)
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.5 tsp salt
- For the Topping:
- 2.5 cups mini marshmallows
Step-by-Step Instructions:
- Boil the sweet potatoes in a large pot of water until fork-tender, then drain.
- In a mixing bowl, mash the sweet potatoes and combine them with the melted butter, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Spread the sweet potato mixture evenly into a greased baking dish.
- Bake in a preheated oven at 350°F for about 25 minutes.
- Remove from the oven and sprinkle the mini marshmallows evenly on top.
- Return the casserole to the oven and bake until the marshmallows are golden brown, about 5-10 minutes.
- Allow to cool slightly before serving.
Serving Suggestions for Easy Sweet Potato Casserole with Marshmallows
Pair this sweet potato casserole with roasted turkey, ham, or your favorite protein. It also complements holiday sides like green bean casserole or cranberry sauce perfectly.
Tips for Success with Easy Sweet Potato Casserole with Marshmallows
- Choose Fresh Sweet Potatoes: Select firm, smooth sweet potatoes for the best flavor and texture.
- Don’t Overmix: Mix the filling just until combined to keep the casserole light and fluffy.
- Marshmallow Topping: For an extra crispy marshmallow top, broil for a minute or two at the end—but keep a close eye on it!
- Make Ahead: You can prepare the sweet potato mixture a day in advance and store it in the refrigerator until you’re ready to bake.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Variations
- For a nutty flavor, add chopped pecans or walnuts to the sweet potato mixture.
- Spice it up with a dash of cayenne pepper for a little heat.
- Use vanilla marshmallows for an extra layer of flavor.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes—just drain them well and mash before mixing.
Can I make this casserole vegetarian?
Yes, this recipe is vegetarian-friendly! Just ensure your ingredients, like marshmallows, are made without any animal-derived products.
How long will leftovers last?
Leftovers can be kept in the refrigerator for up to 3 days when stored in an airtight container, making it perfect for enjoying later!
Ingredients
For the Sweet Potato Filling
- 3 lbs sweet potatoes, peeled and cubed Choose firm, smooth sweet potatoes for better flavor.
- 0.5 cup unsalted butter, melted
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.5 tsp salt
For the Topping
- 2.5 cups mini marshmallows For an extra crispy top, consider broiling for a minute at the end.
Instructions
Preparation
- Boil the sweet potatoes in a large pot of water until fork-tender, then drain.
- In a mixing bowl, mash the sweet potatoes and combine them with the melted butter, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt.
Baking
- Spread the sweet potato mixture evenly into a greased baking dish.
- Bake in a preheated oven at 350°F for about 25 minutes.
- Remove from the oven and sprinkle the mini marshmallows evenly on top.
- Return the casserole to the oven and bake until the marshmallows are golden brown, about 5-10 minutes.
- Allow to cool slightly before serving.
