Sweet Potato Marshmallow Casserole

This creamy sweet potato casserole comes out every holiday season at my house it never fails to get everyone at the table buzzing with anticipation Just imagine the scent of warm spices and melting marshmallows wafting from the oven filling your kitchen with pure comfort

I first made this for a Friendsgiving and it instantly became the most requested side now the kids ask for it every year and even the marshmallow skeptics go back for seconds

Ingredients

• Sweet potatoes: Three pounds of sweet potatoes give you that signature rich creamy base Choose ones with vibrant orange flesh for best flavor and texture
• Whole milk: Adds creaminess for luxurious mashed potatoes Use whole milk for optimal results
• Salted butter: One stick brings depth and richness Make sure your butter is fresh for the best taste
• Brown sugar: A little brown sugar deepens the sweetness and adds caramel notes Always pack it lightly to keep from overpowering the casserole
• Kosher salt: Enhances all the flavors Take a pinch between your fingers and sprinkle evenly for seasoning control
• Ground cinnamon: The essential spice for warmth and aroma Use fresh cinnamon whenever possible for best results
• Ground nutmeg: Adds gentle spice and complexity Grate your own if possible for more intense flavor
• Ground clove: A tiny amount infuses the whole dish with cozy notes but do not overdo it
• Maple syrup: For natural sweetness and subtle flavor Choose pure maple syrup not pancake syrup
• Vanilla extract: Brings everything together opt for pure vanilla extract if you can
• Mini marshmallows: The finishing touch for gooey golden topping Use fresh marshmallows that are still pillowy soft

Step-by-Step Instructions

Preparation:

Peel and cut sweet potatoes into equal size cubes This ensures even cooking

Boil the Sweet Potatoes:

Place potato cubes in a large pot and cover with cold water Add a generous amount of salt Bring to a boil over high heat then lower to a simmer Cook for 10 minutes or until a fork slides in with no resistance

Mash the Potatoes:

Drain potatoes completely and return them to the warm pot Mash thoroughly using a potato masher or hand mixer The goal is a velvety texture with no lumps

Mix in the Good Stuff:

Add the milk butter brown sugar salt cinnamon nutmeg clove maple syrup and vanilla to the mashed potatoes Stir until everything is fully blended and the mixture looks glossy and smooth Taste and adjust seasoning if needed

Transfer to Baking Dish:

Spoon the sweet potato mixture into a large oven safe baking dish Smooth the top with a spatula for even browning later

Top with Marshmallows:

Evenly sprinkle a full layer of mini marshmallows over the potatoes Make sure every inch is covered for best results

Bake to Perfection:

Place the dish in a preheated oven at 375 degrees Fahrenheit Bake for 20 to 25 minutes until the marshmallows are deeply golden and the filling starts to gently bubble around the edges

Rest Before Serving:

Allow casserole to rest for five minutes before scooping in This lets the texture set so you get those perfect scoops

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I always look forward to swirling the gooey marshmallow topping as it toasts it turns perfectly golden and brings out my inner kid This dish was always the centerpiece on my childhood holiday tables and now it is something I make with my own kids every year

Storage Tips

Let any leftovers cool fully before storing Transfer to an airtight container and refrigerate for up to four days To serve reheat just until warmed through either in the oven at a low temperature or the microwave for individual portions Avoid letting the marshmallows get too dark when reheating by covering loosely with foil

Ingredient Substitutions

You can use half and half or even a dairy free milk for a similar creamy texture if you need a substitution Unsalted butter works just add a pinch more salt For a less sweet version swap some or all of the brown sugar and maple syrup for honey Or if you want a crunchy finish add a pecan streusel topping beneath the marshmallows

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Serving Suggestions

This casserole makes a beautiful addition to your Thanksgiving or Christmas table Its warm colors and fluffy topping look fantastic next to roasted turkey or ham You can also pair it with roast chicken or pork for any cozy winter dinner I love scooping extra gooey marshmallow bits onto every serving

A Bit of History

Sweet potato casserole with marshmallows is a uniquely American dish with roots in early twentieth century advertising campaigns for marshmallows It has become a symbol of classic holiday comfort food growing from Southern traditions to tables across the country Generations of families continue to pass down their own special versions

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole and refrigerate it (without the marshmallows) up to a day ahead. Add marshmallows just before baking.

→ How do I make the topping extra gooey?

Spread mini marshmallows evenly over the sweet potato mixture and bake until just golden for the ultimate oozy top.

→ What are alternatives to marshmallows?

Try a pecan streusel, chopped candied pecans, or leave plain for a less sweet finish.

→ Can I use canned sweet potatoes?

Canned sweet potatoes work in a pinch; drain well and reduce added sugar since they’re often pre-sweetened.

→ How should leftovers be stored?

Refrigerate cooled portions in an airtight container for up to 3 days. Reheat in the oven to refresh the topping.

→ What makes this side dish unique?

The blend of brown sugar, spices, and maple syrup creates a harmonious balance between sweetness and earthiness, topped with golden marshmallows.