Sweet Potato Casserole with Toasted Marshmallows Recipe
This Sweet Potato Casserole with Marshmallows is a creamy, buttery, and perfectly sweet side dish that feels like dessert. Featuring tender mashed sweet potatoes enriched with butter, brown sugar, cream, and warm spices, topped with toasted mini marshmallows that create a deliciously gooey, crispy finish. Ideal for fall and holiday meals, it’s easy to make, can be prepared ahead, and fills the kitchen with an irresistible aroma.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sweet Potato Mixture
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- 2 cups mini marshmallows
Instructions
- Boil the Sweet Potatoes: Add the peeled and cubed sweet potatoes to a large pot of salted water. Boil them for 15–20 minutes or until they are fork-tender. Drain the potatoes well to remove excess water.
- Mash the Potatoes: Transfer the drained sweet potatoes into a large bowl. Mash them thoroughly until smooth using a potato masher or an electric mixer to achieve a creamy texture.
- Add the Good Stuff: Stir in the melted unsalted butter, packed brown sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix gently until all ingredients are fully combined and the mixture is creamy and fluffy but not gummy.
- Transfer to Baking Dish: Evenly spread the sweet potato mixture into a greased 9×13-inch baking dish, smoothing the top for an even layer.
- Add Marshmallows: Sprinkle the mini marshmallows evenly over the surface of the sweet potato mixture to create a fluffy topping that will toast beautifully.
- Bake Until Golden: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the marshmallows are golden brown and puffed with a toasted, caramelized crust.
- Serve and Enjoy: Remove the casserole from the oven and let it sit for 5 minutes to set slightly before serving, allowing the flavors to meld and the texture to thicken perfectly.
Notes
- Boil sweet potatoes until very soft for smooth mashing.
- Avoid overmixing to keep the texture fluffy rather than gummy.
- Use mini marshmallows to ensure even browning on top.
- For deeper flavor, consider roasting sweet potatoes instead of boiling.
- Let the casserole cool briefly after baking to allow it to thicken.
- You can prepare the sweet potato mixture a day ahead and refrigerate; add marshmallows just before baking.
- Optional: Add chopped pecans under marshmallows for a crunchy texture.
- Substitute heavy cream with milk or half-and-half, and brown sugar with maple syrup for variations.
- To make dairy-free: use coconut milk and vegan butter.
Keywords: sweet potato casserole, marshmallow topping, holiday side dish, fall recipe, creamy sweet potatoes, baked sweet potatoes, comforting side
