Sweet Potato Casserole with Marshmallows

The green bean casserole is… green. Then you see it. The one dish everyone actually fights over.

The sweet potato casserole, crowned with a layer of toasted, gooey marshmallows.

This isn’t just a side dish. It’s the main character of the meal. It’s the dessert that snuck onto the dinner table.

Your aunt will ask for the recipe. Your uncle will try to take the whole pan.

Why are we still pretending this is a vegetable? It’s a strategic masterpiece of culinary deception.

Let’s talk about how you become the hero who brings it.

What Makes This Recipe So Good

This recipe works because it plays for both teams. It has the rich, earthy sweetness of the potatoes. Then it brings the sugary, toasty firepower of the marshmallows.

The texture is a full-on symphony.

You get the creamy, velvety base against the chewy, slightly crisp marshmallow top. It’s a contrast that keeps you coming back for “just one more bite” until the pan is clean.

Honestly, it’s a psychological win. You feel virtuous for eating a vegetable.

Meanwhile, you’re basically eating pie filling topped with candy. It’s a loophole, and we’re all for it.

Ingredients

Gather your troops. This is a simple list, but quality matters.

• Sweet Potatoes: 3 pounds, peeled and cubed.
  

  Fresh is best, but we won’t tell if you use canned in a pinch.

• Unsalted Butter: 1/2 cup (1 stick), melted. This is for richness, not a suggestion.
• Brown Sugar: 1/2 cup, packed. For that deep, molasses-kissed sweetness.
• Heavy Cream or Milk: 1/4 cup.
  

  Cream makes it luxurious, milk makes it slightly lighter.

• Eggs: 2 large, beaten. They bind everything together.
• Vanilla Extract: 1 teaspoon. The secret weapon that makes it taste like dessert.
• Spices: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt.
  

  Don’t you dare skip the salt.

• Mini Marshmallows: One 10-ounce bag. Mini ones give you maximum coverage and gooeyness.

Step-by-Step Instructions

1. Cook the Potatoes. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, until they are fork-tender.
   

   Drain them extremely well. Soggy potatoes are enemy number one.

2. Mash and Mix. Transfer the drained potatoes to a large mixing bowl. Mash them until smooth.
   

   Add the melted butter, brown sugar, cream, beaten eggs, vanilla, and all your spices. Mix until it’s completely combined and gloriously smooth.

3. Bake the Base. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
   

   Spread the sweet potato mixture evenly into the dish. Bake for 25-30 minutes, until the edges just start to set. It should still be a little jiggly.

4. Add the Marshmallow Top. Take the casserole out of the oven.
   

   Now, strategically cover the entire surface with your mini marshmallows. Be generous. This is not the time for portion control.

5. Toast to Perfection. Return the dish to the oven for another 5-10 minutes.
   

   Watch it like a hawk. You want the marshmallows to be puffed, golden brown, and deliciously melted together. Do not walk away and answer a text.You will regret it.

6. Rest and Serve. Let it sit for about 5-10 minutes before serving. This allows it to set slightly, so you get clean scoops instead of a sweet potato lava flow.

Storage Instructions

If you have leftovers (a miracle), let the casserole cool completely to room temperature. Cover the dish tightly with plastic wrap or aluminum foil, or transfer it to an airtight container.

You can store it in the refrigerator for up to 4 days.

The marshmallows will deflate and get sticky. IMO, that’s part of their charm on day two.

Reheat individual portions in the microwave for 30-60 seconds. For the whole dish, cover with foil and warm in a 300°F oven for 15-20 minutes.

For a crispy top, broil for the last minute.

Benefits of This Recipe

First, it’s a crowd-pleaser. This dish bridges generational gaps. Kids, grandparents, and picky uncles all agree on its greatness.

Second, it’s surprisingly simple.

The ingredient list is short, and the process is straightforward. You don’t need to be a professional chef to pull this off flawlessly.

Finally, sweet potatoes are packed with Vitamin A and fiber. So, while you’re indulging in what feels like a dessert, you’re also getting some nutritional value.

It’s a win-win.

Common Mistakes to Avoid

Using Watery Potatoes: If you don’t drain your boiled potatoes well, you’ll end up with a soupy mess. Drain them, then let them sit in the hot pot for a minute to steam off any excess water.

Adding Marshmallows Too Early: If you put the marshmallows on at the start, they will burn into a black, bitter crust. Always add them during the last few minutes of baking.

Overmixing with a Blender: Using a blender or food processor can make the potatoes gluey.

A potato masher or hand mixer is your best friend here for a fluffy texture.

Forgetting the Salt: Salt is not optional. It balances the sweetness and makes all the other flavors pop. Leaving it out results in a one-dimensional, cloying dish.

Alternatives

Not a marshmallow person?

No problem. The world of sweet potato casserole is vast.

Pecan Streusel Topping: Swap the marshmallows for a crunchy mix of brown sugar, flour, butter, and chopped pecans. Bake it for the full 30-35 minutes.

It’s a classic for a reason.

Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the potato mixture. The sweet and spicy combo is a game-changer.

Boozy Twist: Stir a tablespoon of bourbon or dark rum into the sweet potato base for a deep, complex flavor that will have people guessing your secret.

Vegan Version: Use vegan butter, a flax egg, and coconut cream. Dandies or Trader Joe’s marshmallows are great vegan marshmallow options.

FYI, most standard marshmallows contain gelatin.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely. Prepare the sweet potato base up to 2 days in advance. Cover and refrigerate it.

When you’re ready, let it sit at room temp for 30 minutes, then bake as directed, adding a few extra minutes to the initial bake time since it’s starting cold. Add the marshmallows at the very end.

Why are my marshmallows sinking?

This usually happens if the sweet potato base is too loose or underbaked before you add the marshmallows. Make sure the base has set around the edges during the first bake.

A firmer base acts as a stable foundation for your marshmallow blanket.

Can I use large marshmallows instead of mini?

You can, but it’s trickier. Large marshmallows take longer to melt and toast, which can overcook the base. If you must, cut them in half and watch the oven closely.

Mini marshmallows provide superior coverage and melt more evenly.

What’s the best way to reheat leftovers?

The microwave is fastest for a single serving, but it makes the topping soft. For a group, use the oven. Cover with foil and bake at 300°F until warm, then broil for a minute to re-crisp the top.

It’s worth the extra effort.

Final Thoughts

This isn’t just another recipe. It’s a ticket to becoming a legend at your next family gathering. It requires minimal effort for a maximum payoff of compliments and empty plates.

Remember the rules: drain those potatoes, season boldly, and watch the marshmallows like your reputation depends on it.

Because, let’s be honest, it kinda does.

Now go make it. And prepare to accept your well-earned praise.

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