Sweet Potato Casserole with Marshmallows: The Ultimate Thanksgiving Side Dish
Thanksgiving just isn’t the same without a classic Sweet Potato Casserole with Marshmallows! This recipe is a crowd-pleaser, perfectly balancing sweet and savory flavors with a fluffy, toasted marshmallow topping. Imagine a creamy, spiced sweet potato base topped with golden-brown marshmallows – it’s pure comfort food and a staple for our family gatherings. Easy to make and always a hit, this dish is guaranteed to disappear quickly at your Thanksgiving dinner.
Why You’ll Love This Sweet Potato Casserole with Marshmallows
- Classic Comfort: A timeless Thanksgiving side that everyone loves.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe perfect for beginner cooks.
- Kid-Friendly: The sweetness of the sweet potatoes and marshmallows is a guaranteed hit with kids.
- Make-Ahead Option: Prepare the casserole ahead of time and bake just before serving for stress-free Thanksgiving prep.
- Perfect Balance: The combination of sweet and subtly spice creates a harmonious flavor profile.
- Beautiful Presentation: The golden-brown marshmallows make a visually appealing dish for your Thanksgiving table.
Ingredients for Sweet Potato Casserole with Marshmallows
- Sweet Potatoes: 4 cups cooked and mashed (about 3 large sweet potatoes).
- Butter: 1/2 cup melted, unsalted.
- Sugar: 1/2 cup granulated sugar.
- Eggs: 2 large, lightly beaten.
- Milk: 1/4 cup.
- Vanilla Extract: 1 teaspoon.
- Cinnamon: 1/2 teaspoon.
- Nutmeg: 1/4 teaspoon.
- Salt: 1/4 teaspoon.
- Mini Marshmallows: 2 cups.
- Pecan Crumble Topping (Optional): 1/2 cup chopped pecans, 2 tablespoons brown sugar, 2 tablespoons melted butter.
Substitutions:
- Vegan: Use plant-based butter, milk, and egg replacer. Ensure your marshmallows are vegan as well (some brands are).
- Gluten-Free: This recipe is naturally gluten-free!
- Sugar-Free: Use a sugar substitute like Stevia or Monk fruit sweetener.
How to Make Sweet Potato Casserole with Marshmallows
Step-by-Step Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Cook the sweet potatoes until soft. You can bake, boil, or microwave them until tender. Peel and mash the cooked sweet potatoes. Make sure there are no big lumps.
- Mix the Base: In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix everything well until the mixture is smooth and creamy. This step is crucial for a perfect texture!
- Prepare the Baking Dish: Grease a 9×13 inch baking dish. This will prevent the casserole from sticking and make it easier to serve.
- Pour into Dish: Pour the sweet potato mixture into the prepared baking dish, spreading it evenly. Make sure the surface is relatively flat for even marshmallow distribution.
- Add Marshmallows: Sprinkle the mini marshmallows evenly over the sweet potato mixture. If you are using the pecan crumble topping, mix the ingredients and sprinkle over the marshmallows.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the marshmallows are golden brown and puffed up. Watch closely to prevent burning!
- Cool & Serve: Let the casserole cool slightly before serving. This helps the marshmallows set a bit.
Pro Tips & Variations
- Don’t Overbake: Keep a close eye on the marshmallows to prevent them from burning.
- Canned Sweet Potatoes: While fresh is best, you can use canned sweet potatoes in a pinch. Be sure to drain them well.
- Even Marshmallow Distribution: For perfectly toasted marshmallows, ensure they are spread evenly across the casserole.
- Vegan Variation: Use plant-based butter, milk, and egg replacer. Check your mini marshmallows to make sure they’re vegan!
- Pecan Crumble Topping: Add a crunchy pecan crumble topping for extra texture and flavor. Combine chopped pecans, brown sugar, and melted butter. Sprinkle over the marshmallows before baking.
Serving Suggestions
This Sweet Potato Casserole with Marshmallows is the perfect addition to your Thanksgiving dinner. Here are some serving suggestions:
- Turkey: The sweetness of the casserole complements the savory flavor of roasted turkey perfectly.
- Ham: Pairs beautifully with a glazed ham as part of a festive holiday spread.
- Green Bean Casserole: A classic pairing, offering a contrast in textures and flavors.
- Stuffing: Provides a rich, savory counterpoint to the sweetness of the sweet potato casserole.
- Cranberry Sauce: The tartness of cranberry sauce balances the sweetness of the casserole.
Storage & Reheating
Storage: Leftover Sweet Potato Casserole with Marshmallows can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, you can microwave individual portions or re-bake the entire casserole in a preheated oven at 350°F (175°C) until warmed through. If reheating in the oven, cover with foil to prevent the marshmallows from burning. Microwaving is the fastest option, however oven reheating restores the crispy marshmallow texture best.
FAQ about Sweet Potato Casserole with Marshmallows
Q: Can I make this Sweet Potato Casserole with Marshmallows ahead of time?
A: Yes! You can prepare the casserole up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. Add the marshmallows just before baking to prevent them from becoming soggy.
Q: Can I freeze this Sweet Potato Casserole?
A: It’s best to freeze the casserole *before* adding the marshmallows. Wrap it tightly in freezer-safe plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and add the marshmallows before baking as directed. Freezing after baking may affect the texture of the marshmallows.
Q: What’s the best way to get perfectly toasted marshmallows?
A: Make sure the marshmallows are spread evenly across the top of the casserole. Keep a close eye on the casserole while it’s baking and remove it from the oven as soon as the marshmallows are golden brown and puffed up. You can also broil them for just a minute or two at the end for maximum browning, but watch carefully to avoid burning.
Q: Can I make this recipe a healthy thanksgiving recipe?
A: Yes! Use less sugar and substitute it with a natural alternative. You can also use plant-based alternatives.
Q: What other thanksgiving sides dishes go great with this recipe?
A: This dish pairs great with turkey, ham, mashed potatoes, stuffing and cranberry sauce!
Final Thoughts on Sweet Potato Casserole with Marshmallows
There you have it – a foolproof recipe for Sweet Potato Casserole with Marshmallows that’s perfect for Thanksgiving or any special occasion. This classic dish is guaranteed to bring joy to your table and create lasting memories. Don’t forget to save this recipe to your Pinterest board for easy access every Thanksgiving! We’d love to hear from you, so leave a comment below and let us know how yours turned out. Happy cooking, and happy Thanksgiving!
Sweet Potato Casserole with Marshmallows
Equipment
- 9×13-inch baking dish,
- oven
- Large bowl
- Mixer or spoon
Ingredients
Main Ingredients
- 4 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
- 1/2 cup butter melted, unsalted
- 1/2 cup granulated sugar
- 2 large eggs lightly beaten
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 cups mini marshmallows
Pecan Crumble Topping (Optional)
- 1/2 cup chopped pecans optional, for topping
- 2 tbsp brown sugar optional, for topping
- 2 tbsp butter melted, optional for topping
Instructions
- Preheat your oven to 375°F (190°C). Cook the sweet potatoes until soft by baking, boiling, or microwaving. Peel and mash, ensuring no big lumps remain.
- In a large bowl, combine mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
- Grease a 9×13 inch baking dish to prevent sticking.
- Pour the sweet potato mixture into the baking dish and spread evenly.
- Sprinkle mini marshmallows evenly over the mixture. If using, mix pecan crumble topping ingredients and sprinkle over marshmallows.
- Bake for 15-20 minutes or until marshmallows are golden brown and puffed. Watch closely to avoid burning.
- Allow casserole to cool slightly before serving to help marshmallows set.
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