Sweet Potato Casserole with Marshmallows
This sweet potato casserole topped with marshmallows and pecans is baked until golden brown. It is a classic, creamy side dish that works well for Sunday dinners and holiday meals.
If you love sweet potato recipes, check out this recipe for Frozen Sweet Potato Fries in the Air Fryer and then learn how to make The Perfect Baked Microwave Sweet Potato.
Sweet potato casserole is a classic side dish but it is so decadent that I would not mind having it as dessert. It is topped with marshmallows and sprinkled with chopped pecans for a sweet, nutty finish. This is a great recipe to get everyone around the Thanksgiving table.
Why you will love this Sweet Potato Casserole with Marshmallows:
Perfect Holiday Side Dish! This is at the top of my list when it comes to Thanksgiving dinner and Christmas feasts. During the holiday season, I love preparing comfort food and this is one of the best because everyone loves it.
Easy to Prepare! With a cooking time of just 25 minutes, this recipe is so simple. After boiling and straining the cubed potatoes, combine all the mashed sweet potato ingredients. Then pour everything into a casserole dish, add your toppings, and bake to perfection.
Absolutely Delicious! The base of this casserole is rich, creamy sweet potatoes. The toasted marshmallow topping with pecans sprinkled throughout is a delicious contrast of creamy, crunchy, and gooey textures.
Ingredients for Sweet Potato Casserole Recipe
To make this recipe for sweet potato casserole, you will need the following ingredients:
- Whole Sweet Potatoes: Skip the canned sweet potatoes this time and opt for whole fresh sweet potatoes instead. Peel and cut them beforehand.
- Heavy cream: You can also substitute this with whole milk but it won’t be as rich.
- Sugar: I use granulated sugar and brown sugar.
- Unsalted Butter: Ensure it is softened to room temperature so it is easier to mix.
- Cinnamon: Add for a warm spiced flavor.
- Salt: Add this to balance the sweetness.
- Pecans: Add chopped pecans for a nice, bite-sized crunch. The flavor pairs well with warm spices and sweet potatoes,
- Miniature Marshmallows: This enhances the overall sweetness of the dish, and adds an ooey gooey finish.
How to Make Sweet Potato Casserole
Preheat the oven to 375°F and spray a 9×13 baking dish with nonstick cooking spray.
Boil Sweet Potatoes
Then place cut and peeled sweet potatoes into a large stockpot and cover with water. Bring the water to a boil, and then cut the heat down to medium to simmer the potatoes for 15 minutes, or until they are fork tender.
Then strain the potatoes and add them back into the large pot or into a large bowl.
Season & Mash Sweet Potatoes
Add in the granulated sugar and brown sugar, the softened butter, cinnamon, salt, and half of the pecans. Use a spoon to mix everything until it is fully combined.
Mash the potatoes with a potato masher, or use an electric mixer or hand mixer. Then add the tablespoon of heavy cream and continue mixing until the sweet potatoes are a smooth consistency.
Layer Sweet Potato Casserole
Pour the sweet potato mixture into the prepared baking dish. Top them with mini marshmallows to cover the whole dish. Now sprinkle on the remaining chopped pecans.
Bake the sweet potato casserole in the oven uncovered for 15-20 minutes or until the marshmallows are golden brown.
Tips and Variations for Easy Sweet Potato Casserole
- If you want this to taste even more like a dessert, consider adding more flavors or spices. Ground nutmeg, pumpkin spice, or vanilla extract are tasty additions.
- Don’t have pecans? Use walnuts instead.
- For even more decadence, add a pecan streusel topping to replicate the Ruth Chris sweet potato casserole.
- In a pinch, you can use canned yams or sweet potatoes but if so, skip the milk. The filling will be moist enough.
- You can use light brown sugar or maple syrup as sweetener options. Just be mindful that a liquid sweetener may slightly alter the texture of the sweet potato filling.
Storing and Reheating Leftovers
Once the casserole has completely cooled down, store leftovers in an airtight container and store it in the fridge for up to 4 days. You can either reheat it in the microwave, eat it cold straight from the fridge, or at room temperature.
FAQ
Can you make sweet potato casserole ahead of time?
If you want to make this ahead, prepare the mashed sweet potatoes and place them in an airtight container in the fridge. It can be stored for up to 2 days beforehand. When you plan to serve, take it out of the fridge and let it sit for about 30 minutes. Then add your marshmallow and pecan topping and bake as instructed.
Can you freeze sweet potato casserole?
Yes. Bake the casserole as instructed, without adding the pecan and marshmallow topping. Once it cools, wrap the baking dish with aluminum foil and freeze it for up to 3 months. Allow it to thaw in the fridge overnight, add your toppings, and then bake.
Is it better to boil or bake sweet potatoes for casserole?
You can bake or steam the sweet potatoes instead of boiling them. As long as you end up with soft sweet potatoes that are easy to mash, the cooking method does not matter.
More delicious holiday side dishes you’ll love
- Delicious Steakhouse Mashed Potatoes
- Deluxe Cheesy Hash Browns
- The Best Sauteed Green Beans
- How to Make the Perfect White Rice on the Stove
Ingredients
- 4 whole Sweet Potatoes peeled and cut
- ½ tablespoon Heavy cream sub whole milk
- ¼ cup Granulated sugar
- ¼ cup Brown sugar
- 5 tablespoons Butter unsalted and softened
- ¼ teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ cup Pecans chopped
- 2 cups Miniature Marshmallows
Instructions
- Preheat your oven to 375°F and spray a 9×13 baking dish with nonstick cooking spray.
- Place cut and peeled sweet potatoes into a large stockpot and cover with water. Bring the water to a boil, and then cut the heat down to medium to simmer the potatoes for 15 minutes, or until they are fork tender.
- Strain the potatoes and add them back into the pot or into a large bowl. Mash the potatoes with a potato masher, or use an electric hand mixer. Add the tablespoon of heavy cream and continue mixing until the sweet potatoes are a smooth consistency.
- Now add in the granulated sugar and brown sugar, the softened butter, cinnamon, salt, and half of the pecans. Use a spoon to mix everything until it is fully combined.
- Pour the sweet potato mixture into the prepared baking dish. Top them with the mini marshmallows to cover the whole dish. Now sprinkle on the remaining chopped pecans.
- Bake in the sweet potato casserole in the oven uncovered for 20-15 minutes or until the marshmallows are golden brown.
Notes
Nutrition
Yummy