Sweet Potato Casserole with Marshmallow Topping

Introduction

The Sweet Potato Casserole with Marshmallow Topping is one of the most iconic holiday dishes, especially in the United States during Thanksgiving and Christmas. It’s a cozy, indulgent casserole that combines creamy, spiced sweet potatoes with a golden, gooey layer of toasted marshmallows on top. The dish bridges the line between savory side and dessert, making it unforgettable on any festive table.

This casserole has been a tradition in many families since the early 20th century, often passed down through generations. The natural sweetness of the potatoes, enhanced with brown sugar, butter, and warm spices, pairs perfectly with the light, fluffy marshmallow topping that caramelizes beautifully in the oven.

Why I Love This Recipe

I love this recipe because it’s the ultimate combination of comfort and celebration. The sweet potatoes are silky and rich, while the marshmallow topping adds a delightful sweetness and crunch once toasted. It’s the kind of dish that makes everyone at the table smile, young and old alike.

I also love how versatile it is—some people make it extra sweet with pecans and sugar, while others prefer a lighter, more natural taste. No matter how you prepare it, it always feels festive, nostalgic, and heartwarming.

Why It’s a Must-Try Dish

• It’s a holiday classic that never fails to impress.
• The contrast of textures—creamy base + gooey topping—is irresistible.
• It’s easy to make ahead and bake just before serving.
• Pairs beautifully with turkey, ham, and other savory holiday dishes.
• Loved by kids and adults alike—it’s almost like dessert for dinner!

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Servings & Nutrition

• Servings: 8
• Calories per Serving: ~310 kcal

Cuisine & Course

• Cuisine: American (Traditional Holiday Dish)
• Course: Side Dish / Holiday Special

Ingredients

For the Sweet Potato Base:

• 4 large (about 3 pounds / 1.3 kg) sweet potatoes, peeled and cubed
• ½ cup brown sugar (light or dark)
• 4 tablespoons unsalted butter, melted
• ½ cup milk (or half-and-half for creamier texture)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Topping:

• 3 cups mini marshmallows

(Optional extra topping variation: ½ cup chopped pecans mixed with 2 tablespoons brown sugar for crunch under the marshmallows.)

Simple Cooking Directions

1. Boil and mash the sweet potatoes.
2. Mix with sugar, butter, milk, and spices.
3. Spread into a casserole dish.
4. Top with marshmallows.
5. Bake until golden and gooey.

Step-by-Step Recipe Preparation

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Cook Sweet Potatoes:
   • Place cubed sweet potatoes in a large pot of salted water.
   • Boil for 15–20 minutes until fork-tender.
   • Drain and let cool slightly.
3. Mash Sweet Potatoes:
   • In a large bowl, mash the sweet potatoes until smooth.
   • Stir in brown sugar, butter, milk, vanilla, cinnamon, nutmeg, and salt until creamy.
4. Assemble the Casserole:
   • Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
   • Sprinkle optional pecan-brown sugar mixture on top if using.
   • Evenly scatter mini marshmallows across the surface.
5. Bake:
   • Place dish in the preheated oven and bake for 20 minutes, or until the marshmallows are golden brown and bubbly.
6. Serve:
   • Let the casserole rest for 5 minutes before serving warm.

How to Serve

• Serve hot as a side dish at Thanksgiving or Christmas dinners.
• Best enjoyed with roast turkey, ham, stuffing, cranberry sauce, and green bean casserole.
• Can also be served at potlucks, Friendsgiving, or any festive dinner.

Additional Recipe Tips

• Use fresh sweet potatoes for the best flavor, but canned mashed sweet potatoes work in a pinch.
• Watch the marshmallows closely—they brown quickly!
• Add a pinch of ginger or allspice for more warmth.
• To prevent the dish from being overly sweet, reduce the sugar and let the marshmallows provide most of the sweetness.

Variations

• Nutty Crunch: Add chopped pecans or walnuts under the marshmallows.
• Streusel Topping: Swap marshmallows for a brown sugar–pecan streusel topping.
• Savory Version: Reduce sugar and omit marshmallows; top with breadcrumbs and Parmesan instead.
• Mini Portions: Make individual casseroles in ramekins for elegant presentation.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in oven for best texture.
• Freezing: Assemble the casserole without the marshmallow topping. Wrap tightly and freeze for up to 2 months. Add marshmallows after thawing, just before baking.

Special Equipment Needed

• Large pot (for boiling sweet potatoes)
• Potato masher or hand mixer
• 9×13-inch casserole dish
• Mixing bowls

Conclusion

The Sweet Potato Casserole with Marshmallow Topping is more than just a side dish—it’s a holiday tradition. Creamy, buttery sweet potatoes combined with gooey golden marshmallows create a dish that’s comforting, nostalgic, and crowd-pleasing.

Whether you’re making it for Thanksgiving, Christmas, or a family gathering, this casserole is guaranteed to bring warmth and joy to the table. Once you try it, it will surely become a holiday must-have in your home.

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Sweet Potato Casserole with Marshmallow Topping

Author: admin Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Total Time 55 mins

Servings: 8 Calories: 310 kcal

Description

The Sweet Potato Casserole with Marshmallow Topping is one of the most iconic holiday dishes, especially in the United States during Thanksgiving and Christmas. It’s a cozy, indulgent casserole that combines creamy, spiced sweet potatoes with a golden, gooey layer of toasted marshmallows on top.

Ingredients

Scale

1/2x 1x 2x 3x

For the Sweet Potato Base:

• 4 large (about 3 pounds / 1.3 kg)
• ½ cup brown sugar (light or dark)
• 4 tablespoons unsalted butter, melted
• ½ cup milk (or half-and-half for creamier texture)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Topping:

• 3 cups mini marshmallows
• (Optional extra topping variation: ½ cup chopped pecans mixed with 2 tablespoons brown sugar for crunch under the marshmallows.)

Instructions

1. Preheat Oven : Preheat oven to 375°F (190°C).
2. Cook Sweet Potatoes : Place cubed sweet potatoes in a large pot of salted water. Boil for 15–20 minutes until fork-tender. Drain and let cool slightly. Mash Sweet Potatoes: In a large bowl, mash the sweet potatoes until smooth. Stir in brown sugar, butter, milk, vanilla, cinnamon, nutmeg, and salt until creamy.
3. Assemble the Casserole : Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish. Sprinkle optional pecan-brown sugar mixture on top if using. Evenly scatter mini marshmallows across the surface.
4. Bake : Place dish in the preheated oven and bake for 20 minutes, or until the marshmallows are golden brown and bubbly.
5. Serve : Let the casserole rest for 5 minutes before serving warm.

Keywords: Sweet Potato Casserole with Marshmallow Topping