Looking for the perfect finishing side dish for the holiday get-together? Try this delicious, decadent, and gloriously Sweet Potato Casserole with Marshmallows recipe that's simple to make and a welcomed addition to any dinner table! For more Favorite Sweet Potato Inspired recipes, check out these classics: Sweet Potato Casserole with Pecan Streusel, pumpkin pie with pecan crust, and pumpkin pie.
Jump to:
- What is Sweet Potato Casserole with Marshmallows?
- More About This Recipe
- Sweet Potato Casserole Ingredients
- Tools you'll need
- How to Make Sweet Potato Casserole with Marshmallows
- Substitutions
- Variations
- How to Serve
- How to Store & Re-heat
- Make-Ahead
- Tips for Making The Best Sweet Potato Casserole with Marshmallows
- FAQ
- Recipe
What is Sweet Potato Casserole with Marshmallows?
Sweet Potato Casserole with Marshmallows is a dish typically made during the winter holiday season that combines mashed sweet potatoes, butter, brown sugar, and eggs. Additional ingredients can include cinnamon, nutmeg, and vanilla extract. The casserole is then baked in the oven until golden brown. Then topped with marshmallows and baked again until the marshmallows are golden.
More About This Recipe
This sweet potato casserole with Marshmallows recipe is delicious and perfect for the holiday season. It has a similar flavor profile to our sweet potato pie recipe but with a slightly different texture that's just as satisfying; it is not too thick or too thin, yet it holds together perfectly. In addition, the nutty pecan streusel and toasty marshmallow make it the perfect complement to the sweet potato casserole.
Sweet Potato Casserole Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Sweet Potato Casserole:
- Sweet potatoes: the main ingredient for the casserole base.
- Unsalted butter melted: adds richness and flavor to the sweet potato mixture.
- Sweetened condensed milk: provides sweetness and creaminess to the casserole.
- Ground nutmeg: adds a warm, earthy flavor to the sweet potato mixture.
- Large eggs, lightly beaten: helps bind the casserole together and adds richness.
- Kosher salt: enhances the flavor of the sweet potato mixture.
- Pure vanilla extract or dark rum: adds a depth of flavor to the casserole.
For the Sweet Potato Casserole, Pecan Streusel and Marshmallows:
- All-purpose flour: used in the pecan streusel topping to help bind the ingredients together.
- Packed light brown sugar: adds sweetness and flavor to the pecan streusel topping.
- Unsalted butter, room temperature: used in the pecan streusel topping to add richness and flavor.
- Pecans coarsely chopped: provides crunch and nutty flavor to the pecan streusel topping.
- Ground cinnamon: adds warmth and spice to the pecan streusel topping.
- Mini marshmallows: used to top the casserole and add sweetness and gooey texture.
Tools you'll need
- 2-quart baking dish Stand Mixer or hand mixer
- Liquid Measuring Cups
- Dry Measuring Cups
- Silicone Spatula
- Food Thermometer
- Zester
How to Make Sweet Potato Casserole with Marshmallows
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 degrees F and set an oven rack in the middle. Preheat the oven to 375 degrees F. Poke the sweet potatoes all over with a fork, and put them on a foil-lined half-sheet pan—Bake, turning once, until very tender, about 45 minutes to 1 hour. Remove from the oven and allow to cool. When the sweet potatoes are cool enough to handle, slice lengthwise and scrape the pulp out of the skin. Reduce the oven to 350 degrees F. Alternatively, you can prick the sweet potatoes all over with a fork.
Then, place them on a microwave-safe plate and microwave on high (100% power) until the sweet potatoes are very soft when giving them a squeeze, about 12 to 14 minutes, rotating the plate one-quarter turn every 3 minutes. Let it stand for five minutes. Then, cut the potato lengthwise, scrape the pulp out of the skin, or peel them. Or peel and cut the sweet potato into 1-inch chunks. Bring a large pot of water to a boil (don't add salt). Add the sweet potatoes and cook until soft and tender, 20 to 25 minutes. Drain and let cool.
Whisk the flour, light brown sugar, and cinnamon in a medium bowl. Cut the butter into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs. Mix in the chopped toasted pecans; set aside. In the bowl of the stand mixer with the paddle attachment, add the cooked sweet potatoes and beat until smooth. Add the butter, condensed milk, nutmeg, and vanilla extract on medium speed until smooth and creamy, about 2 minutes. Taste and adjust the sweetness with light brown sugar if necessary. Beat in the eggs until well combined and smooth.
Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the Streusel evenly over the sweet potato mixture and bake, uncovered, for about 3o to 40 minutes or until the topping is nicely browned.
Remove the pan from the oven, top with the mini marshmallows, and broil for up to 30 seconds, 6-8 inches from the top broil, until the marshmallows are melty and lightly golden. Let cool slightly before serving.
Substitutions
- Sweet potatoes: You could substitute yams or butternut squash for the sweet potatoes.
- Unsalted butter: You could use salted butter instead, but you may need to adjust the amount of added salt accordingly.
- Sweetened condensed milk: You could use evaporated milk or heavy cream as a substitute for sweetened milk. You could also use a non-dairy alternative, such as coconut milk or almond milk, but this may change the flavor and texture of the casserole.
- Ground nutmeg: You could use ground cinnamon, allspice, or pumpkin pie spice as a substitute for nutmeg.
- Large eggs: You could use egg substitutes or flax eggs for a vegan option.
- Pure vanilla extract or dark rum: You could use almond extract, maple extract, or bourbon as a substitute for vanilla extract or dark rum.
- All-purpose flour: You could use gluten-free or almond flour as a substitute for all-purpose flour.
- Packed light brown sugar: You could use granulated or coconut sugar as a substitute for brown sugar.
- Unsalted butter: You could use coconut oil or margarine as a substitute for butter.
- Pecans: You could use walnuts or almonds as a substitute for pecans.
- Mini marshmallows: You could omit the marshmallows or use vegan marshmallows for a vegan option. You could also use whipped cream or whipped coconut cream as a substitute.
Variations
- Purple Sweet Potato Casserole: Use Purple sweet potato instead of regular.
- Praline Sweet Potato Casserole: Praline topping adds a delicious, crunchy, nutty flavor to the sweet pie.
Ingredients for Praline topping: 3 tablespoons unsalted butter, ⅛ teaspoon kosher salt, ¼ cup granulated sugar, ¼ cup pure sugar cane syrup (preferably Steen's Brand ),1 cup toasted pecans, lightly crushed.
Here's how to make the praline topping: In a small saucepan over medium-low heat, melt the butter and add the sugar, syrup, pecans, and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes. Remove the sweet potato casserole from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or gently rolling it around at an angle so it hits the edges. Cool until the topping has hardened, about 20 minutes.
- Brown Butter Sweet Potato Casserole: Brown Butter adds a nutty and toasty flavor and depth of flavor to sweet potato pie. Here's how to make brown butter; cook it over low heat until it becomes a light toffee color and develops a nutty flavor; let it cool, and proceed with the recipe instructions.
How to Serve
To serve the Sweet Potato Casserole with Marshmallows, allow it to cool slightly before slicing and serving. The marshmallows should be melted and golden brown. The casserole can be served as a side dish with roasted turkey or ham or as a dessert topped with whipped cream or ice cream. It's a perfect addition to any holiday meal, and the leftovers can be stored in an airtight container in the fridge for up to four days. Reheat in the oven or microwave when ready to serve again. Enjoy the sweet and savory flavors of the casserole and the gooey marshmallow topping!
How to Store & Re-heat
To store: After baking the Sweet Potato Casserole with Marshmallows, let it cool completely for three to four hours. Then, loosely cover the pie with aluminum foil or plastic wrap before refrigerating for up to three days.
To reheat: Sweet Potato Casserole with Marshmallows is best served at room temperature; however, if you want it warm, reheat it in the microwave for a few seconds until it is heated or the desired temperature.
Make-Ahead
The Sweet Potato Casserole with Marshmallows can be made ahead of time to save time and stress on the day of serving. You can prepare the casserole and the pecan streusel topping separately and store them in airtight containers in the refrigerator for up to two days. When you're ready to bake, assemble the casserole, add the pecan streusel topping, and bake as the recipe directs. If you're making the casserole more than two days before baking, you can freeze it.
To do this, assemble the casserole and pecan streusel topping in a freezer-safe dish, wrap tightly with plastic wrap and aluminum foil, and store in the freezer for up to three months. To bake, thaw the casserole in the refrigerator overnight and bake as the recipe directs. Making the Sweet Potato Casserole with Marshmallows ahead of time will give you more time to enjoy your holiday or special occasion with your loved ones.
Tips for Making The Best Sweet Potato Casserole with Marshmallows
- Choose the right sweet potatoes: Look for sweet potatoes that are firm and have deep orange flesh. They should be fresh and free from any signs of decay or sprouting.
- Bake or boil the sweet potatoes properly: Baking or boiling them until tender is essential for a smooth and creamy casserole. Be sure to fully cook the sweet potatoes before mashing them.
- Mash the sweet potatoes well: To achieve a smooth and velvety texture, use a potato masher or a hand mixer to mash the sweet potatoes thoroughly. Remove any lumps to ensure a creamy consistency.
- Enhance the flavor: Add some additional flavors to elevate the taste of the sweet potato casserole. Consider using spices like cinnamon, nutmeg, or even a splash of vanilla extract or dark rum to add depth and warmth to the dish.
- Adjust the sweetness: Sweetness preferences can vary, so taste the sweet potato mixture before adding the eggs. If you prefer it sweeter, you can adjust the sweetness by adding more brown sugar.
- Prepare the pecan streusel topping: The pecan streusel adds a delightful crunch to the casserole. Mix the streusel ingredients thoroughly, ensuring the butter is evenly distributed. This will result in a crisp and delicious topping.
- Don't forget to broil the marshmallows: After baking the casserole with the streusel topping, remove it from the oven and add the mini marshmallows. Broil them for a short time until they are melty and lightly golden. Keep an eye on them, as they can brown quickly.
- Allow the casserole to cool slightly before serving: The sweet potato casserole is best enjoyed when it has had a chance to cool slightly. This allows the flavors to meld together and makes it easier to serve.
FAQ
My sweet potato casserole turned out too dry. What did I do wrong?
Overbaking can lead to a dry casserole. Ensure you follow the recommended baking time and temperature. Additionally, make sure not to overmix the sweet potato mixture, as overmixing can result in a drier texture.
The streusel topping didn't turn out as expected. What might have gone wrong?
If the streusel topping didn't turn out as expected, it may be due to the butter not being properly incorporated into the flour mixture. Make sure to cut in the butter until it resembles coarse crumbs. Also, check that the pecans are evenly mixed in.
My marshmallows didn't brown evenly. How can I fix this?
To ensure even browning of the marshmallows, make sure they are spread evenly on top of the casserole. Place the casserole under the broiler, and keep a close eye on it as marshmallows can brown quickly. Rotate the dish if necessary to achieve even browning.
Can I make this recipe ahead of time?
Yes, you can make this sweet potato casserole ahead of time. You can prepare the sweet potato mixture and streusel topping separately, refrigerate them, and then assemble and bake when you're ready. Adding the marshmallows and broiling is best done just before serving to achieve that gooey, golden topping.
Can I use canned sweet potatoes or yams instead of fresh ones?
While using fresh sweet potatoes is preferred for this recipe, you can use canned sweet potatoes or yams in a pinch. Just make sure to drain them well and adjust the sweetness to taste since canned varieties may already contain some added sugar.
My casserole didn't set properly. What can I do?
If your casserole didn't set properly, it might be due to undercooking or not adding enough eggs. Ensure you cook the sweet potato mixture until it's creamy and smooth, and make sure to incorporate the eggs thoroughly to help with setting during baking.
The casserole turned out too sweet. How can I balance the sweetness?
If your casserole is too sweet for your liking, you can balance it by reducing the amount of sugar in the sweet potato mixture or the streusel topping. Adjust the sweetness gradually to achieve your preferred taste.
Can I make this recipe without nuts?
Yes, you can omit the pecans if you have a nut allergy or prefer not to use them. The casserole will still be delicious without the nuts.
Related Recipes:
- Pecan Pie
- Bourbon Apple Pie
- Pumpkin Pie with Pecan Crust
- Dutch Apple Pie
- Green beans casserole
- Sausage and herb stuffing
Recipe
Easy Sweet Potato Casserole with Marshmallows
Tools
Ingredients
For the Sweet Potato Casserole:
- 4 pounds (about 4 large) sweet potatoes
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 (14 oz) sweetened condensed milk
- ¼ teaspoon ground nutmeg
- 2 large eggs , lightly beaten
- ¼ teaspoon Kosher Salt
- 1 tablespoon pure vanilla extract or dark rum
For the Sweet Potato Casserole Pecan Streusel and Marshmallows:
- ¾ cup all-purpose flour
- ¾ cup packed light brown sugar
- 4 tablespoons unsalted butter , room temperature
- 1 cup pecans , coarsely chopped
- 1 teaspoon ground cinnamon
- 2 cups mini marshmallows
Instructions
- Cook the Sweet Potatoes: Preheat the oven to 375 degrees F and set an oven rack in the middle position. Preheat the oven to 375 degrees F. Poke the sweet potatoes all over with a fork, and put them on a foil-lined half-sheet pan—Bake, turning once, until very tender, about 45 minutes to 1 hour. Remove from the oven and allow to cool. When the sweet potatoes are cool enough to handle, slice lengthwise and scrape the pulp out of the skin. Reduce the oven to 350 F degrees.
- Alternatively, you can prick the sweet potatoes all over with a fork. Then, place them on a microwave-safe plate and microwave on high (100% power) until the sweet potatoes are very soft when giving them a squeeze, about 12 to 14 minutes, rotating the plate one quarter turn every 3 minutes or so.
- Let it stand for five minutes. Then, cut the potato lengthwise, scrape the pulp out of the skin, or peel them. Or peel and cut the sweet potato into 1-inch chunks. Bring a large pot of water to a boil (don't add salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
Make the Pecan Streusel:
- Meanwhile, whisk the flour, light brown sugar, and cinnamon together in a medium bowl. Cut the butter into the flour mixture with a pastry cutter or fork until resembles coarse crumbs. Mix in the chopped toasted pecans; set aside.
- Prepare the Sweet Potato Casserole:
- In the bowl of the stand mixer with the paddle attachment, add the cooked sweet potatoes and beat until smooth. Add the butter, condensed milk, nutmeg, and vanilla extract on medium speed until smooth and creamy, about 2 minutes. Taste and adjust the sweetness with light brown sugar if necessary. Beat in the eggs until well combined and smooth.
- Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 3o to 40 minutes, or until the topping is nicely browned.
- Remove the pan from the oven, top with the mini marshmallows, and broil for up to 30 seconds, 6-8 inches from the top broiler until the marshmallows are melty and lightly golden. Let cool slightly before serving.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.