Since the holidays are all about enjoying the best treats, I’ve got to share my Marshmallow Sweet Potato Casserole recipe with y’all! If you haven’t tried this before, it’s a must-have Thanksgiving side (that tastes like dessert—so good!). It’s features a silky smooth sweet potato mixture, topped with a crunchy brown sugar layer and a perfectly toasted marshmallow topping.
Why You’ll Love This Recipe
- Classic Holiday Side Dish: The sweet potato filling is rich, smooth, and packed with flavor, making it the ultimate comfort food and a classic thanksgiving side dish.
- Perfectly Sweet: Topped with gooey marshmallows and a brown sugar streusel, this dish balances sweetness with the earthy taste of fresh sweet potatoes.
- Easy Peasy: With simple ingredients you can find at any grocery store and straightforward steps, this is an easy sweet potato casserole recipe anyone can make!
- Versatile Side Dish: Perfect for Thanksgiving dinner, but delicious enough to serve all year round alongside southern cornbread dressing or even with air fryer turkey breast.
Simple Ingredients
- Sweet Potatoes
- Eggs
- White Sugar
- Butter
- Vanilla Extract
- Whole Milk
- Ground Cinnamon
- Brown Sugar
- All-Purpose Flour
- Chopped Pecans
- Mini Marshmallows
How To Make Marshmallow Sweet Potato Casserole
Preheat your oven to 350°F. Bring a large pot of water to a boil and cook the diced sweet potatoes until fork tender. Drain and transfer them to a large bowl. Add the eggs, white sugar, 4 tablespoons of melted butter, vanilla extract, milk, and ground cinnamon. Use an electric mixer to blend everything until smooth.
In a small bowl, combine the 6 tablespoons of melted butter, brown sugar, flour, and chopped pecans. Stir until it forms a loose, paste-like consistency.
Spread the sweet potato mixture evenly in a 9×13 casserole dish. Top with the brown sugar mixture, then bake for 20-25 minutes, or until the topping is lightly golden brown.
Remove from the oven and add the marshmallows on top. Pop it back in the oven for another 5-10 minutes, or until the marshmallows are perfectly toasted. Serve and enjoy!
Tips and Tricks for the BEST Sweet Potato Casserole
- Use Fresh Ingredients: For the best flavor, use fresh sweet potatoes. If you are short on time, canned sweet potatoes can be used as an alternative.
- Use A Hand Mixer: By using an electric mixer you will get the silky smooth consistency that everyone loves. A potato masher may leave you with a few lumps here and there but will also work in a pinch.
- Customize Toppings: You can leave off the mini marshmallows and only have the brown sugar streusel on top if that’s what you prefer.
- Eye On The Marshmallow: Keep an eye on the marshmallows during the last few minutes of baking to prevent burning (it’s so easy to do). Once they reach a light golden brown they are done!
How To Store Leftovers
- Store any leftover sweet potato casserole it in an airtight container in the fridge for up to 4 days.
- Reheat individual portions in the microwave or pop the whole casserole back in the oven at 350 degrees for 10-15 minutes until heated through.
- Make sure to cover it with aluminum foil to prevent the marshmallows from burning.
FAQ
- Can I make sweet potato casserole ahead of time?
Yes! Prepare the sweet potato filling and store it in a baking dish in the fridge. Before serving, bake per the recipe card below, allowing for a few extra minutes if the casserole is cold. - What if I don’t like marshmallows?
You can easily leave off the marshmallows and only have the pecan topping or brown sugar streusel topping if you like. - What other dishes pair well with sweet potato casserole?
This casserole is the perfect side for your Thanksgiving table! It pairs well with cajun butter turkey, cranberry sauce, bacon green bean casserole, and southern cornbread dressing.
Ingredients
- 3 pounds Sweet Potatoes peeled and diced
- 2 Eggs
- 1 cup White Sugar
- 4 tablespoon Butter melted
- 1 tablespoon Vanilla Extract
- ½ cup Whole Milk
- 1 teaspoon Ground Cinnamon
Topping
- 3 tablespoons Butter melted
- 1 cup Brown Sugar
- 1/4 cup All-Purpose Flour
- 1 ½ cup Chopped Pecans
- 2 cups Mini Marshmallows
Instructions
- Preheat oven to 350 degrees. Bring a large pot of water to boil and cook the diced sweet potatoes until they are fork tender. Drain off the water and add them into a large mixing bowl. Add the eggs, white sugar, 4 tablespoons melted butter, vanilla extract, milk, and ground cinnamon. Using an electric hand mixer, mix until well combined and it develops a smooth consistency.
- In a small mixing bowl add the 3 tablespoons melted butter, brown sugar, all-purpose flour, chopped pecans, and stir together until well combined and it forms a loose paste consistency.
- Transfer sweet potato mixture to a 9x13 baking dish and smooth the top. Evenly add the brown sugar topping to the top of the casserole and bake at 350 degrees for 20-25 minutes until the topping is slightly browned.
- Remove from the oven and add the marshmallows to the top of the casserole. Return to oven for an additional 5-10 minutes until the marshmallows are slightly toasted. Serve & enjoy!
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