Creamy Sweet Potato Casserole with Marshmallows

Ingredients

Base Ingredients for Sweet Potato Casserole with Marshmallows

• Sweet Potatoes: Use about 3 pounds, peeled and chopped. Honestly, don’t skimp on quality here, fresh, vibrant orange potatoes make all the difference for that rich Sweet Potato Casserole with Marshmallows flavor.
• Unsalted Butter: A whole stick, melted. This adds that essential richness. I tried olive oil once, and it worked… kinda, but it just wasn’t the same velvety texture. Stick with butter for this, trust me.

• Brown Sugar: Half a cup, packed. I prefer dark brown sugar for a deeper molasses note, but light works too. This gives our Sweet Potato Casserole with Marshmallows its signature sweetness.

• Heavy Cream: Half a cup. Don’t use skim milk, just don’t! The cream makes it super smooth and luxurious. It’s a key player in the texture.

Flavor Boosters for Sweet Potato Casserole with Marshmallows

• Vanilla Extract: A teaspoon. Pure vanilla, please! It balances the sweetness and adds warmth. I always add a tiny bit more than the recipe says, just my quirky preference.
• Ground Cinnamon: A teaspoon. This spice is non-negotiable for that classic Sweet Potato Casserole with Marshmallows aroma. The smell alone transports me!
• Nutmeg: Half a teaspoon, freshly grated if you can. It just elevates the whole thing. I swear, I can smell the holidays when I add this.

Finishing Touches for Sweet Potato Casserole with Marshmallows

• Mini Marshmallows: About 4-5 cups. The star of the show! Make sure they’re fresh. I’ve had shopping trips where I forgot these, and it was a real kitchen disaster trying to make it without them.

Instructions

Prep the Sweet Potatoes:

First things first, get those sweet potatoes peeled and chopped into roughly 1-inch cubes. You want them pretty uniform so they cook evenly. Then, toss them into a big pot and cover them with cold water. Add a pinch of salt this is where I always forget to salt the water, but it really makes a difference in the flavor later! Bring it to a boil, then reduce heat and simmer until they’re fork-tender, about 15-20 minutes. I love the earthy smell filling the kitchen as they cook, it just feels right. Drain them really well, we don’t want a watery casserole, do we?

Mash ‘Em Up:

Once drained, pop those hot sweet potatoes into a large mixing bowl. Now’s the time to mash! You can use a potato masher, or if you’re feeling fancy (or just lazy like me sometimes), a hand mixer works wonders for a super smooth consistency. Add the melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, and nutmeg. Mix it all up until it’s wonderfully smooth and combined. Taste it here this is your chance to adjust. Need a little more sugar? A touch more cinnamon? Go for it! I once accidentally added too much cinnamon, but honestly, it still tasted pretty good, just a bit bolder!

Assemble the Sweet Potato Casserole:

Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish I usually give mine a light spray with cooking oil, just to be safe. Spoon the mashed sweet potato mixture evenly into the prepared dish. Smooth out the top with a spatula. It should look rich and inviting, a beautiful orange canvas for what’s to come! This step is where you can really see the creamy texture, and the aroma is just starting to build. Don’t worry if it’s not perfectly flat, a little rustic charm is always welcome!

Add the Marshmallow Topping:

Now for the fun part! Generously cover the entire surface of your sweet potato mixture with those mini marshmallows. I mean, really cover it. I always think, “Is this enough?” and then add a handful more. They’ll puff up and get beautifully golden, so don’t be shy! This is the signature touch of our Sweet Potato Casserole with Marshmallows. I remember one time I tried to arrange them perfectly, and it just ended up looking like a marshmallow puzzle, so now I just scatter them freely.

Bake to Golden Perfection:

Pop that dish into your preheated oven. Bake for about 20-25 minutes, or until the sweet potato mixture is heated through and bubbling around the edges. Keep a close eye on those marshmallows! They can go from perfectly golden to charred in a heartbeat. Around the 15-minute mark, I usually start hovering near the oven, peeking every minute or so. The smell at this stage is incredible warm, sweet, and toasty. It’s truly one of my favorite kitchen chaos moments!

Broil for Extra Toastiness (Optional):

If you want those marshmallows extra toasty and slightly caramelized, switch your oven to broiler mode for the last 1-2 minutes. STAY RIGHT THERE AND WATCH IT! Seriously, I’ve walked away for 30 seconds and regretted it. The marshmallows will puff up even more and get that beautiful, slightly crisp exterior. Once it’s done, pull it out and let it rest for a few minutes before serving. The golden brown topping of this Sweet Potato Casserole with Marshmallows is just divine!

Sweet Potato Casserole with Marshmallows Storage Tips

So, you’ve got some leftover Sweet Potato Casserole with Marshmallows? Lucky you! Honestly, it’s pretty good the next day. Just make sure to let it cool completely before you cover it tightly with plastic wrap or aluminum foil. Pop it in the fridge, and it’ll be good for about 3-4 days. I microwaved it once, and the marshmallows got a little weird and sticky, so don’t do that, lol. My personal tip? Reheat it in the oven at 300°F (150°C) until warmed through. If the marshmallows look a little sad, you can add a fresh layer for the last 5 minutes of reheating. It freezes well too, without the marshmallow topping, for up to 3 months. Just thaw, add fresh marshmallows, and bake!

Ingredient Substitutions for Sweet Potato Casserole with Marshmallows

I’ve played around with this Sweet Potato Casserole with Marshmallows recipe quite a bit, so I’ve got some honest substitution stories. If you don’t have heavy cream, whole milk works, but it won’t be as rich, I tried it once, and it worked… kinda, but I missed that creamy mouthfeel. For the brown sugar, you can use maple syrup for a slightly different, more complex sweetness I did that for a fall dinner, and it was a pleasant surprise! If you’re out of mini marshmallows, large ones cut into smaller pieces will do, though they melt a bit differently. I’ve even swapped out some of the sweet potatoes for butternut squash before, and it was surprisingly delicious, a bit less sweet but still comforting. Feel free to experiment, that’s what cooking is all about!

Serving Suggestions for Sweet Potato Casserole with Marshmallows

This Sweet Potato Casserole with Marshmallows is such a versatile dish. Of course, it’s a holiday staple, sitting proudly next to turkey and green bean casserole. But honestly, I make it for regular weeknight dinners too! It pairs beautifully with roasted chicken or a simple ham. For a truly comforting meal, I love it with a hearty pot roast. And for drinks? A crisp apple cider or even a dry white wine cuts through the sweetness nicely. This dish and a rom-com on a chilly evening? Yes please! My favorite combo is serving it with a sprinkle of toasted pecans for an added crunch and nutty flavor, it just elevates the whole experience for me, making it extra special.

Cultural Backstory of Sweet Potato Casserole with Marshmallows

The Sweet Potato Casserole with Marshmallows as we know it is a distinctly American tradition, especially beloved in the South. Sweet potatoes themselves have a long history in North America, being a staple long before European settlers arrived. The marshmallow topping, however, is a more modern addition. It really took off in the early 20th century when companies like Angelus Marshmallows (now Kraft) started promoting marshmallows as a topping for savory dishes. I first discovered this dish through my grandmother, who always said it was her favorite part of Thanksgiving. It became a symbol of family gatherings and warmth for me, a dish that tasted like home and togetherness. It’s amazing how a simple recipe can carry so much history and personal connection.

Frequently Asked Questions

→ Can I make this Sweet Potato Casserole with Marshmallows ahead of time?

Absolutely! You can prepare the sweet potato base a day or two in advance and store it in the fridge. When you’re ready to bake, just add the marshmallows and follow the baking instructions. It’s a total lifesaver for holiday meal prep!

→ What if I don’t have heavy cream for my Sweet Potato Casserole with Marshmallows?

If heavy cream isn’t an option, you can use half-and-half or even whole milk, but the casserole might not be quite as rich or creamy. I’ve tried it, and while it works, I do miss that luxurious texture the heavy cream provides.

→ How do I prevent the marshmallows from burning on my Sweet Potato Casserole?

The trick is to watch them like a hawk, especially if you’re using the broiler! My personal oops moment taught me that. If they start browning too quickly, you can always loosely tent the casserole with foil. Just keep an eye on them!

→ Can I freeze leftover Sweet Potato Casserole with Marshmallows?

Yes, but I’d recommend freezing the sweet potato base without the marshmallows. Marshmallows tend to get a bit watery and lose their texture when thawed. Just add fresh marshmallows before baking after thawing, for the best result!

→ Can I add a crunchy topping instead of marshmallows to my Sweet Potato Casserole?

Definitely! I’ve swapped marshmallows for a pecan streusel topping before, and it was delicious. Just combine chopped pecans, brown sugar, flour, and melted butter, then sprinkle over the sweet potato base before baking. It’s a fantastic variation!