This creamy and toasty Sweet Potato Casserole with Marshmallows is absolutely delicious! It’s a beloved dish among families for holiday gatherings, and it’s convenient because you can bake it ahead of time and simply reheat it later.

Ingredients For Sweet Potato Casserole with Marshmallows

Sweet Potatoes – This recipe is most suited to fresh sweet potatoes, although in an emergency, canned sweet potatoes can be used as a substitute.

Salted Butter – In order to both bind the sweet potato filling and form the streusel topping.

Milk – To impart a smooth texture and rich taste to the sweet potato filling.

Brown Sugar – To achieve a subtler taste, opt for light brown sugar, whereas for a more robust flavor, choose dark brown sugar.

Cinnamon – To achieve that incredible autumnal taste!

Eggs – Helps hold together the potato filling.

Vanilla Extract – Adds warmth.

Salt – For seasoning.

Chopped Pecan – Adds a crunchy texture.

Mini Marshmallows – For this recipe, it’s recommended to use mini marshmallows because they can cook through without getting burnt on top in a brief period. In the event that you have only big marshmallows at your disposal, it is still feasible to utilize them by dividing them into smaller segments. To do so, you can use scissors, but be prepared for stickiness!

How to Make Sweet Potato Casserole with Marshmallows?

Cook the sweet potatoes to prepare them. To roast: To prepare, preheat your oven to 350 degrees F. Next, using a fork, prick the sweet potatoes all over. Following that, position them on a baking tray that is coated with aluminum foil and has been sprayed with cooking oil. Proceed to roast the sweet potatoes in the oven that has been preheated for 45 minutes to 1 hour, or until they attain a tender texture. Keep in mind that larger sweet potatoes may require a longer cooking time.
To boil: To initiate the sweet potato preparation, you need to remove the skin and chop them into small pieces. Then, add the sweet potato chunks to a large pot with sufficient water to cover them and boil them for approximately 10 minutes, or until they are soft enough to be pierced with a fork. After boiling, make sure to strain the sweet potato chunks thoroughly before continuing with the remaining steps of the recipe. This method doesn’t involve roasting them in the oven.
Make sweet potato filling: To prepare the potatoes, you can either roast them first and allow them to cool before scooping out the insides into a large bowl, or you can transfer boiled potatoes directly into a large bowl and carefully mash them. Combine the butter, milk, brown sugar, cinnamon, eggs, vanilla, and salt into the bowl and use a potato masher or hand mixer to mash the mixture until it becomes smooth.
Add potato filling to dish: Apply cooking spray to a baking dish that measures 9×13 inches, then use a rubber spatula to evenly spread the mashed sweet potatoes in it.
Make streusel topping: In a separate bowl, mix together chopped pecans, melted butter, cinnamon, salt, flour, and brown sugar. Use a fork to mix the ingredients together, then sprinkle the mixture over the mashed sweet potatoes.
Bake: To heat the sweet potato casserole thoroughly and get the topping to brown, raise the oven temperature to 375 degrees Fahrenheit and bake for about 25 to 30 minutes.
Add marshmallows and broil: the oven and scatter the marshmallows over it. Return the casserole to the oven and adjust the setting to broil. Keep an eye on it as the marshmallows can brown quickly, just like our outdoor campfire marshmallow roasting. Serve right away.

Have a look at our other recipes, how about blueberry muffins or Peanut Butter No- bake Cookies

My Best Tips

Ensure that you don’t overcook your Sweet Potato Casserole by boiling them until they are only fork-tender.

For a richer flavor, consider roasting your sweet potatoes instead of baking. To roast potatoes, place them whole in an oven preheated to 400°F and cook for about one hour. After they have cooled, peel the skin off and proceed with the steps outlined in your recipe for mashing and mixing.

To make a healthier version, skip the marshmallows and opt for a blend of cereal or granola as a topping. You can also try using your preferred sweeteners in place of brown sugar to add some flavor.

Recipe variations

A classic sweet potato casserole with marshmallows is our go-to, but if you’re feeling adventurous, you could jazz it up with a scrumptious crumble topping or a hint of bourbon for added flavor!

The step-by-step instructions for Sweet Potato Casserole with Marshmallows can be found in the recipe card below.

Questions and answers about the easy sweet potato casserole with marshmallows

What Do You Serve With Sweet Potato Casserole?

This classic Thanksgiving side dish complements other traditional dishes served on the occasion, such as:

Stuffing Recipe

Apple Sausage Stuffing

Cheesy Potato Casserole

Pumpkin Cheesecake

Oven Turkey Breast

Make Ahead Mashed Potatoes

Cranberry Sauce

Can you Freeze Sweet Potato Casserole with Marshmallows?

Our recommendation is to freeze the casserole before baking and without the marshmallows, which can be added later. To accomplish this, first make the filling as per the recipe and transfer it to a foil baking dish. Subsequently, tightly wrap the dish with foil and freeze it for up to three months at most. When you plan to bake it, thaw the casserole in the refrigerator overnight, sprinkle marshmallows on top, and follow the instructions mentioned in the recipe to bake it.

How Do You Store Sweet Potato Casserole With Marshmallows?

To ensure the longevity of your sweet potato casserole, it is recommended to store it in a shallow container with an airtight seal in the refrigerator for a maximum of four days. To achieve the best outcome when reheating, it is advisable to use either a microwave or an oven and apply gentle heat.

Can Sweet Potato Casserole Be Made Ahead Of Time?

To prepare this Sweet Potato Casserole with Marshmallows ahead of time, cook and mash the sweet potatoes as instructed, assemble the casserole, and refrigerate it until ready to bake, which can be done up to 48 hours later.

Can I Make Sweet Potato Casserole Without Marshmallows?

Certainly, you can still relish sweet potato bread without the marshmallows by refraining from adding them.

Can I Use Dark Brown Sugar Instead Of Light Brown Sugar In Sweet Potato Casserole?

You can substitute dark brown sugar with light brown sugar in a sweet potato casserole prepared in a tagine. As an illustration, I typically use light brown sugar since I don’t always have dark brown sugar on hand.

Can You Make Sweet Potato Casserole In Advance?

Absolutely, it’s possible to prepare, mash, and assemble the casserole (along with the pecan sauce) a day ahead of time. Simply store the entire dish in the refrigerator until ready to add the mini marshmallows and bake.

Can I Use Canned Sweet Potatoes/Yams?

Certainly! It’s possible to use canned sweet potatoes or yams in a sweet potato casserole that includes marshmallows. These canned options are already cooked and can be mashed or pureed to your desired consistency for the casserole. If fresh sweet potatoes are your choice, then you will have to peel, chop, and cook them until they become tender before incorporating them into the casserole.

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