When the holiday season rolls around, there’s nothing quite like the cozy, nostalgic embrace of a dish that brings family and friends together. My Sweet Potato Casserole with Marshmallows has become an essential part of our Thanksgiving celebration, and honestly, it’s hard to imagine the feast without it. Imagine the sweet aroma of fluffy sweet potatoes mingling with the buttery crunch of pecans and the gooey delight of toasted marshmallows. This recipe strikes the perfect balance between a classic side and a dessert-like indulgence, making it versatile enough to please any palate. Plus, it’s so simple to whip up that you’ll have time to enjoy the holiday festivities without stress. Trust me, once it graces your table, you’ll find it hard to leave leftovers!
Why Love This Sweet Potato Casserole With Marshmallows?
Irresistible flavors: The dynamic mix of sweet potatoes, pecan streusel, and toasted marshmallows creates an unforgettable taste experience that captivates everyone at the table.
Effortless preparation: With a few simple steps, this dish comes together quickly, allowing you to spend less time in the kitchen and more time with loved ones.
Seasonal favorite: Perfect for Thanksgiving or any fall gathering, it embodies the comforting spirit of the season and quickly becomes a holiday tradition.
Crowd pleaser: The delightful blend of sweet and crunchy textures makes it a show-stopper that appeals to both kids and adults alike.
Versatile recipe: You can easily adjust this dish to fit various dietary needs while still keeping that cherished flavor!
Indulge in the memories and flavors of family gatherings with this cozy casserole that everyone will adore!
Sweet Potato Casserole With Marshmallows Ingredients
For the Casserole
- Sweet Potatoes – Provides the main base; essential for flavor and texture. Consider roasting for enhanced sweetness.
- Large Eggs – Binds the filling together, enhancing texture. Substitute with flaxseed meal mixed with water for a vegan option.
- Unsalted Butter (1 stick, melted) – Adds richness; provides moisture. Use coconut oil for a dairy-free alternative.
- Whole Milk – Imparts creaminess; adjusts the filling’s consistency. Use a plant-based milk for dairy-free.
- Dark Brown Sugar (1/2 cup, packed) – Sweetens the filling; adds depth of flavor. Can be replaced with light brown sugar.
- Pure Vanilla Extract – Enhances sweetness; adds warmth. Use maple syrup as a substitute for flavor.
- Kosher Salt – Balances sweetness; enhances flavors. Regular salt can be used but in reduced量.
- All-Purpose Flour (1/2 cup) – Acts as a thickening agent for the topping. Use gluten-free flour blend for a gluten-free version.
For the Topping
- Chopped Raw Pecans (1 cup) – Adds crunch and nutty flavor. Substitute walnuts or omit for nut-free.
- Mini Marshmallows (2 ½ cups) – Sweet topping that caramelizes when baked. Can replace with vegan marshmallows.
How to Make Sweet Potato Casserole With Marshmallows
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Prep Potatoes: Begin by peeling, cubing, and boiling the sweet potatoes until they are fork-tender, about 15-20 minutes. Drain well and let them cool slightly to retain their creamy texture.
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Mix Filling: In a large bowl, mash the sweet potatoes until smooth, then add in the eggs, melted butter, whole milk, dark brown sugar, vanilla extract, and kosher salt. Mix until the ingredients are well combined and creamy but still have some texture.
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Transfer to Dish: Grease a 13″ x 9″ baking dish with cooking spray or butter, then spoon the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
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Prepare Topping: In a separate bowl, combine the brown sugar, flour, melted butter, and chopped pecans. Mix until crumbly and well combined, creating a delightful streusel topping.
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Add Toppings: Evenly spread the streusel topping over the sweet potato filling, then layer the mini marshmallows generously on top, ensuring every bite will be sweet and gooey.
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Bake: Preheat your oven to 350°F and bake the casserole for about 25 minutes, or until heated through and the marshmallows are beautifully golden brown and slightly caramelized.
Optional: Drizzle with a touch of maple syrup before serving for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Sweet Potato Casserole With Marshmallows Variations
Feel free to get creative and make this dish your own with delightful twists that everyone will love!
- Flavor Boost: Add cinnamon or nutmeg to the sweet potato filling for a cozy, aromatic touch.
- Nutty Surprise: Try walnuts or almonds instead of pecans for a different nutty flavor and texture.
- Dairy-Free: Use coconut oil instead of butter and a plant-based milk to make this casserole vegan-friendly.
- Squash Alternative: Swap sweet potatoes for butternut squash for a unique and delicious twist on the classic.
- Lower Sugar: Substitute dark brown sugar with maple syrup for a lighter, natural sweetener option.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to accommodate gluten-sensitive guests.
- Extra Crunch: Incorporate oats in the topping for added texture and heartiness, creating a rustic feel.
- Spicy Kick: Include a hint of cayenne pepper in the filling for a surprising touch of warmth that complements the sweetness perfectly.
Make Ahead Options
These Sweet Potato Casserole with Marshmallows are perfect for busy home cooks looking to streamline their holiday meal prep! You can prepare the sweet potato filling up to 24 hours in advance by mashing the sweet potatoes and mixing in the eggs, melted butter, milk, dark brown sugar, vanilla, and salt. Simply refrigerate the mixture in an airtight container to maintain its creamy texture. You can also prepare the streusel topping and store it separately for up to 3 days. When you’re ready to bake, layer both components in your greased baking dish, add the marshmallows, and pop it into the oven for a delightful casserole that’s just as delicious as if you made it the same day!
How to Store and Freeze Sweet Potato Casserole With Marshmallows
Fridge: Store leftover sweet potato casserole in an airtight container in the fridge for up to 3-5 days. Reheat in the microwave or oven until warmed through.
Freezer: You can freeze the unbaked casserole for up to 2 months. Just remember to add the toppings right before you’re ready to bake it for the best texture.
Reheating: To reheat leftovers, place in a preheated oven at 350°F for about 25-30 minutes or until heated through. Cover with foil if the marshmallows are browning too quickly.
Serving Tips: Garnish with a drizzle of maple syrup or a sprinkle of cinnamon after reheating to enhance the flavor of your sweet potato casserole with marshmallows.
Expert Tips for Sweet Potato Casserole With Marshmallows
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Cool Before Mixing: Allow the sweet potatoes to cool slightly before adding the eggs. This prevents scrambling, ensuring a smooth filling.
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Marshmallow Layering: Spread the marshmallows evenly on top for perfect caramelization. Avoid overcrowding to achieve that desirable toastiness.
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Flavor Add-Ins: Experiment with spices like cinnamon or nutmeg in the filling to elevate flavors. A pinch can add delightful warmth to your sweet potato casserole with marshmallows.
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Ingredient Substitutions: For dietary preferences, swap whole milk with plant-based alternatives and use coconut oil instead of butter for a dairy-free version.
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Storage Tips: This casserole can be prepared ahead of time. Store unbaked in the freezer, adding toppings just before baking for a fresh-out-of-the-oven experience!
What to Serve with Sweet Potato Casserole With Marshmallows?
When crafting the perfect holiday feast, pairing is key to making every bite memorable and harmonious.
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Roasted Turkey: The savory notes of roast turkey beautifully contrast the sweetness of the casserole, making each bite a delightful experience.
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Green Bean Casserole: This classic dish adds a wonderfully creamy and crunchy texture, balancing the overall meal with its earthy flavors.
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Cranberry Sauce: The tartness of cranberry sauce cuts through the richness of the casserole, offering a refreshing burst of flavor that brightens the palate.
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Honey-Glazed Carrots: Sweet and tender, these carrots echo the flavors of the casserole while adding a lovely pop of color and nutrition to the plate.
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Cornbread: The slightly sweet, buttery texture of cornbread pairs perfectly, creating a cozy, comforting vibe that everyone will love. It’s a delightful bite alongside the casserole warmth.
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Sparkling Apple Cider: A bubbly drink that complements the sweet and savory notes of the meal; its refreshing fizz cleanses the palate wonderfully between bites.
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Pumpkin Pie: For those with a sweet tooth, this dessert carries the essence of fall, tying the meal together while ensuring the sweet theme continues with a classic finish.
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Wild Rice Pilaf: The nutty flavor and chewy texture contrast delightfully with the creamy sweet potatoes, adding depth and heartiness to the feast.
Sweet Potato Casserole With Marshmallows Recipe FAQs
How do I choose the best sweet potatoes?
Absolutely! When selecting sweet potatoes, look for those that are firm, smooth, and free of dark spots or blemishes. The skin should be a rich orange color, and I find that medium-sized ones tend to be the sweetest. Avoid any with soft areas, which might indicate spoilage.
What’s the best way to store leftover sweet potato casserole?
You can store leftover sweet potato casserole in an airtight container in the fridge for up to 3–5 days. Be sure to cover it well to maintain its moisture. Reheat gently in the microwave or pop it back in the oven until heated through; this will keep it delicious and ready for your next meal.
Can I freeze sweet potato casserole with marshmallows?
Certainly! Freezing is a great option. Just prepare the casserole without the toppings, then wrap it tightly and store in the freezer for up to 2 months. When you’re ready to bake it, simply add the marshmallows and pecan topping before placing it in a preheated oven, giving you that fresh-baked taste!
What if my sweet potato filling is not creamy enough?
If your sweet potato filling isn’t as creamy as you would like, try adding a splash more milk or cream and mix it again until you achieve your desired texture. You can also add a touch of melted butter, which can enhance both creaminess and flavor. If you’ve baked it too long, adding a bit of moisture might also help restore its texture.
Any allergy considerations for this recipe?
Absolutely! If you or your guests have nut allergies, simply omit the pecans and consider replacing them with seeds like sunflower seeds for crunch. Vegans can substitute the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 3 tablespoons of water equals one egg), and choose plant-based milk and vegan marshmallows. This will ensure everyone can enjoy this delightful dish together.
How should I serve sweet potato casserole with marshmallows?
I often recommend serving this casserole warm on a festive Thanksgiving table, alongside turkey or ham. For an added touch, drizzle a little maple syrup over the top or sprinkle some cinnamon after reheating for a delightful twist. Your guests will be impressed with how this dish magically combines the essence of a savory side with dessert-like indulgence!
Delicious Sweet Potato Casserole With Marshmallows Bliss
Ingredients
Equipment
Method
- Begin by peeling, cubing, and boiling the sweet potatoes until fork-tender, about 15-20 minutes. Drain well and cool slightly.
- In a large bowl, mash the sweet potatoes until smooth, then add in the eggs, melted butter, whole milk, dark brown sugar, vanilla extract, and kosher salt. Mix until creamy.
- Grease a 13" x 9" baking dish, then spoon the sweet potato mixture into the dish, smoothing the top with a spatula.
- In a separate bowl, combine the brown sugar, flour, melted butter, and chopped pecans. Mix until crumbly.
- Spread the streusel topping over the sweet potato filling, then layer mini marshmallows generously on top.
- Preheat your oven to 350°F and bake for about 25 minutes, or until heated through and the marshmallows are golden brown.