Sweet Potato Casserole with Marshmallow Topping Recipe

Sweet potato casserole with marshmallow topping is a dish that has graced our family’s holiday table for as long as I can remember. It’s not just a side dish; it’s a nostalgic experience, a warm, comforting hug on a plate. Every Thanksgiving and Christmas, amidst the savory aromas of roasted turkey and gravy, there’s always a collective sigh of anticipation when this sweet and fluffy casserole emerges from the oven. The golden-brown, slightly caramelized marshmallows perched atop a creamy, spiced sweet potato base are simply irresistible. Even those who claim not to have a sweet tooth often find themselves going back for seconds, drawn in by the delightful contrast of textures and flavors. The kids, of course, are the biggest fans, often declaring it their favorite part of the holiday meal. But it’s not just for special occasions; this recipe is surprisingly easy to make, making it a wonderful treat any time you crave a touch of sweet comfort. Over the years, I’ve tweaked and perfected our family recipe, balancing the sweetness, spices, and textures to create what I believe is the ultimate Sweet Potato Casserole with Marshmallow Topping. And now, I’m excited to share this treasured recipe with you, hoping it brings as much joy to your table as it has to ours.

Ingredients

To create this classic Sweet Potato Casserole with Marshmallow Topping, you’ll need a handful of readily available ingredients, each playing a crucial role in achieving the perfect balance of sweet and savory, creamy and fluffy. Let’s break down each component:

For the Sweet Potato Base:

• Sweet Potatoes: 4 pounds, about 4-5 medium-sized sweet potatoes. These are the star of the show, providing the creamy base and signature sweetness. You can use either fresh sweet potatoes that you roast or boil, or for a quicker option, you can use canned sweet potato puree, although fresh is always recommended for the best flavor and texture. If using canned, ensure it is pure puree and not sweet potato pie filling, which already contains added sugars and spices. Fresh sweet potatoes offer a more nuanced sweetness and a less processed flavor. Roasting them enhances their natural sugars and imparts a slightly caramelized note, contributing to a richer, more complex flavor profile in the casserole. Boiling is a quicker method, but roasting tends to result in a drier, more flavorful puree.
• Unsalted Butter: ½ cup (1 stick), melted. Butter is essential for richness and flavor. Unsalted butter allows you to control the overall saltiness of the dish. Melted butter incorporates smoothly into the sweet potato puree, adding a velvety texture and a subtle nutty flavor that complements the sweetness of the potatoes. You could substitute with coconut oil for a dairy-free option, but butter provides a classic richness that is hard to replicate perfectly.
• Granulated Sugar: ½ cup. Sugar enhances the natural sweetness of the sweet potatoes and balances the savory spices. Granulated sugar dissolves easily and adds a clean sweetness. You can adjust the amount of sugar to your preference, especially if you are using very sweet sweet potatoes. For a slightly less refined option, you could use brown sugar, which will add a molasses-like depth of flavor and a slightly darker color to the casserole base.
• Milk or Half-and-Half: ½ cup. Milk or half-and-half adds moisture and creaminess to the sweet potato base, creating a smoother texture. Using half-and-half will result in a richer, more decadent casserole, while milk will keep it lighter. You can also use non-dairy milk alternatives like almond milk or oat milk, but be mindful that they may slightly alter the flavor profile. Full-fat coconut milk can also be used for a very rich, dairy-free version, adding a subtle coconut flavor.
• Eggs: 2 large. Eggs act as a binder, helping to hold the casserole together and adding richness. They also contribute to a slightly custardy texture. Large eggs are standard in most recipes, providing the right amount of binding power. Make sure your eggs are fresh for the best results.
• Vanilla Extract: 1 teaspoon. Vanilla extract enhances the overall flavor profile, adding warmth and depth. Pure vanilla extract is preferred for the best flavor. Imitation vanilla extract can be used, but it may not provide the same nuanced flavor. Vanilla bean paste can also be used for an even more intense vanilla flavor, using about 1 teaspoon of paste in place of the extract.
• Ground Cinnamon: 1 teaspoon. Cinnamon adds a warm, classic spice flavor that pairs perfectly with sweet potatoes. Ground cinnamon is readily available and provides a familiar, comforting aroma and taste. You can adjust the amount of cinnamon to your preference. For a more complex spice blend, consider adding a pinch of nutmeg or ginger along with the cinnamon.
• Ground Nutmeg: ¼ teaspoon (optional). Nutmeg adds a subtle warmth and spice complexity, complementing the cinnamon and sweet potatoes. Freshly grated nutmeg is ideal for the best flavor, but ground nutmeg is perfectly acceptable. Nutmeg is a potent spice, so a little goes a long way. If you don’t have nutmeg, you can omit it, but it does add a lovely layer of flavor.
• Salt: ¼ teaspoon. Salt balances the sweetness and enhances the overall flavor of the casserole. Even in sweet dishes, salt is crucial for bringing out the other flavors. Use regular table salt or fine sea salt.

For the Marshmallow Topping:

• Miniature Marshmallows: 10 ounces (about 4 cups). Miniature marshmallows are the classic topping for sweet potato casserole. They melt beautifully and create a fluffy, golden-brown crust. You can use regular-sized marshmallows, but miniature marshmallows are easier to spread and melt more evenly. For a gourmet touch, consider using vanilla bean marshmallows or flavored marshmallows. If you want a slightly less sweet option, you can use fewer marshmallows or opt for a different topping altogether (see alternative topping suggestions in the “Additional Tips” section).

Optional Ingredient Enhancements:

• Pecans or Walnuts (for a crunchy streusel topping): ½ cup, chopped (optional). For those who prefer a crunchy element, adding a streusel topping with pecans or walnuts can be a delightful addition. To make a simple streusel, combine chopped nuts with flour, brown sugar, and butter, and sprinkle over the casserole before baking.
• Brown Sugar (for a deeper caramel flavor in the base): ¼ cup (optional). Adding brown sugar to the sweet potato base alongside granulated sugar will add a richer, molasses-like flavor.
• Orange Zest: 1 teaspoon (optional). Orange zest brightens the flavor of the sweet potato casserole, adding a citrusy note that complements the sweetness and spices.
• Maple Syrup (as a sweetener alternative): Substitute ¼ cup of granulated sugar with maple syrup for a more natural sweetness and a hint of maple flavor.

Instructions

Making Sweet Potato Casserole with Marshmallow Topping is a straightforward process, broken down into easy-to-follow steps. Here’s a detailed guide to ensure your casserole turns out perfectly every time:

Step 1: Prepare the Sweet Potatoes

• Preheat Oven (if roasting): If you’re roasting your sweet potatoes, preheat your oven to 400°F (200°C). Roasting brings out the natural sweetness and creates a richer flavor.
• Prepare Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly. You can peel them if you prefer a smoother puree, but leaving the skins on adds fiber and nutrients. If roasting, you can pierce the sweet potatoes several times with a fork and place them directly on the oven rack or on a baking sheet. If boiling, peel and cut the sweet potatoes into 1-inch pieces.
• Roast Sweet Potatoes (optional): Roast for 45-60 minutes, or until very tender when pierced with a fork. The roasting time will depend on the size of your sweet potatoes. Let them cool slightly before handling.
• Boil Sweet Potatoes (alternative): Place the diced sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a fork. Drain well.
• Mash Sweet Potatoes: Once the sweet potatoes are cooked and slightly cooled (if roasted), scoop out the flesh (or use the boiled and drained potatoes). Place the sweet potato flesh in a large mixing bowl. Mash them thoroughly with a potato masher or use an electric mixer for a smoother consistency. Ensure there are no large lumps for a creamy casserole.

Step 2: Combine Wet Ingredients

• Melt Butter: In a microwave-safe bowl or saucepan, melt the ½ cup of unsalted butter. You can melt it in the microwave in 30-second intervals or over low heat on the stovetop.
• Add Sugar and Spices: To the mashed sweet potatoes, add the melted butter, granulated sugar, milk or half-and-half, eggs, vanilla extract, ground cinnamon, nutmeg (if using), and salt.
• Mix Well: Using an electric mixer or a whisk, beat all the ingredients together until well combined and smooth. Ensure the sugar is fully dissolved and the mixture is creamy and homogenous. Be careful not to overmix, especially if using an electric mixer, as overmixing can make the casserole dense.

Step 3: Assemble the Casserole

• Preheat Oven: Preheat your oven to 350°F (175°C).
• Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the casserole from sticking and make serving easier.
• Pour Sweet Potato Mixture: Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
• Bake (first bake, optional for softer marshmallows): For a softer marshmallow topping, you can bake the sweet potato base on its own for 20-25 minutes before adding the marshmallows. This step is optional but can help prevent the marshmallows from browning too quickly.
• Add Marshmallow Topping: Evenly sprinkle the miniature marshmallows over the top of the sweet potato mixture. Ensure they are distributed in a single layer for even melting and browning.

Step 4: Bake with Marshmallows

• Bake with Marshmallows: Return the baking dish to the oven and bake for another 10-15 minutes, or until the marshmallows are puffed and lightly golden brown. Keep a close eye on the marshmallows during this stage as they can burn quickly. You want them to be beautifully toasted and slightly gooey.
• Broil for Extra Browning (optional): For extra golden-brown marshmallows, you can broil the casserole for the last 1-2 minutes. Watch very carefully and broil on low, as marshmallows can go from golden brown to burnt very quickly under the broiler.

Step 5: Cool and Serve

• Cool Slightly: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the marshmallows to set slightly and prevents them from being too melty.
• Serve Warm: Sweet Potato Casserole with Marshmallow Topping is best served warm. It can be served as a side dish or even as a dessert.

Nutrition Facts

(Approximate values, may vary based on specific ingredients and brands)

Serving Size: Approximately 1 cup

Servings per Recipe: 12

Approximate Nutrition Information per Serving:

• Calories: 280-350 kcal
• Total Fat: 10-15g
  • Saturated Fat: 6-8g
• Cholesterol: 50-70mg
• Sodium: 100-150mg
• Total Carbohydrate: 40-50g
  • Dietary Fiber: 2-3g
  • Sugars: 25-35g
• Protein: 3-4g

Key Nutritional Highlights:

• Good Source of Vitamin A: Sweet potatoes are packed with beta-carotene, which the body converts to Vitamin A. Vitamin A is crucial for vision, immune function, and skin health.
• Source of Fiber: Sweet potatoes provide dietary fiber, which aids in digestion and promotes satiety.
• Potassium: Sweet potatoes are a good source of potassium, an important electrolyte for heart health and blood pressure regulation.

Note: The marshmallow topping contributes significantly to the sugar and calorie content. To make a slightly healthier version, you can reduce the amount of marshmallows or sugar in the base. Using whole wheat flour or oats in a streusel topping instead of marshmallows can also be a healthier alternative while still providing a textural contrast.

Preparation Time

• Prep Time: 25-30 minutes (includes sweet potato preparation, mashing, and mixing ingredients)
• Cook Time: 55-75 minutes (includes roasting/boiling sweet potatoes and baking casserole)
• Total Time: Approximately 1 hour 20 minutes – 1 hour 45 minutes

Make-Ahead Tips:

• Sweet Potato Base: The sweet potato base can be prepared up to 2 days in advance. Prepare through step 2 of the instructions, pour the mixture into the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before proceeding with step 3 (adding marshmallows and baking).
• Roasted Sweet Potatoes: You can roast the sweet potatoes a day ahead of time. Store them in the refrigerator and mash them when you are ready to assemble the casserole.

How to Serve

Sweet Potato Casserole with Marshmallow Topping is incredibly versatile and can be served in various ways:

• Classic Holiday Side Dish:
  • Thanksgiving Dinner: A must-have alongside turkey, stuffing, cranberry sauce, and green bean casserole.
  • Christmas Feast: Complements ham, roast beef, or goose, adding a sweet counterpoint to savory dishes.
  • Easter Brunch or Dinner: A delightful addition to spring holiday meals.
• Everyday Family Meal:
  • Weeknight Dinner Side: Pair with roasted chicken, pork chops, or meatloaf for a comforting and balanced meal.
  • Potlucks and Gatherings: Always a crowd-pleaser at potlucks, picnics, and family gatherings.
  • Brunch or Dessert: Can be served as a sweet side for brunch or even as a light dessert after a meal.
• Serving Suggestions:
  • Serve warm for the best texture and flavor.
  • Garnish with a sprinkle of extra cinnamon or chopped pecans for added visual appeal and flavor.
  • Offer a dollop of whipped cream or vanilla ice cream on the side for an extra decadent treat, especially if serving as dessert.
  • Pair with savory main courses to balance the sweetness of the casserole.

Additional Tips

Here are 5 additional tips to elevate your Sweet Potato Casserole with Marshmallow Topping:

1. Control Marshmallow Browning: To prevent marshmallows from burning before the casserole is heated through, add them during the last 10-15 minutes of baking. If they brown too quickly, loosely tent the baking dish with foil. Alternatively, you can bake the sweet potato base first for 20-25 minutes before adding the marshmallows, as mentioned in the instructions.
2. Enhance Flavor with Spices: Don’t be afraid to experiment with spices. A pinch of ground ginger, cloves, or cardamom can add depth and warmth to the casserole. For a more complex spice profile, consider using a pumpkin pie spice blend.
3. Add a Crunchy Topping: If you prefer a textural contrast to the soft marshmallows, incorporate a streusel topping. Combine ½ cup chopped pecans or walnuts, ¼ cup flour, ¼ cup brown sugar, and 3 tablespoons cold butter, cut into small pieces. Crumble this mixture over the sweet potato base before adding the marshmallows (or instead of marshmallows for a less sweet option).
4. Use High-Quality Marshmallows: The quality of marshmallows can impact the final result. Opt for good quality miniature marshmallows for the best flavor and melting texture. Vanilla bean marshmallows or even homemade marshmallows will take the dish to the next level.
5. Make it Ahead and Reheat: Sweet Potato Casserole is a great make-ahead dish. You can assemble the entire casserole (without the marshmallow topping) up to 24 hours in advance and store it in the refrigerator. Add the marshmallows just before baking or reheating. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, then add marshmallows and bake until golden brown. You can also reheat individual portions in the microwave.

FAQ Section

Q1: Can I make Sweet Potato Casserole ahead of time?
A: Yes, you can prepare the sweet potato base up to 2 days in advance and store it in the refrigerator. Assemble and bake with marshmallows just before serving for the best results. You can also fully bake the casserole and reheat it, although the marshmallow topping is best when freshly baked.

Q2: Can I use canned sweet potatoes instead of fresh?
A: Yes, you can use canned sweet potato puree for convenience. Make sure to use pure puree and not sweet potato pie filling, which is already sweetened and spiced. Fresh sweet potatoes will yield a better flavor and texture, but canned is a suitable and quicker alternative.

Q3: What can I use instead of marshmallows for the topping?
A: If you’re not a fan of marshmallows or want a less sweet option, you can use a streusel topping made with pecans or walnuts, oats, brown sugar, and butter. You can also top it with toasted coconut flakes or a simple crumble made from graham crackers and butter.

Q4: How do I prevent the marshmallow topping from burning?
A: Add the marshmallows during the last 10-15 minutes of baking. Keep a close watch on them and if they start to brown too quickly, tent the baking dish loosely with aluminum foil. Avoid broiling for too long, and broil on a low setting if you choose to broil for extra browning.

Q5: Can I make this casserole dairy-free or vegan?
A: Yes, you can make it dairy-free by substituting butter with coconut oil or a vegan butter alternative, and milk or half-and-half with almond milk, oat milk, or full-fat coconut milk. For a vegan version, you can use flax eggs or a commercial egg replacer instead of eggs, and use vegan marshmallows (some brands are vegan-friendly, check the labels). Alternatively, skip the marshmallow topping and use a vegan streusel topping.

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