There’s something truly magical about a Sweet Potato Marshmallow Casserole that takes me right back to the cozy kitchens of my childhood. Every holiday season, Mama Lou would gather us around her worn wooden table, the air thick with the scent of cinnamon, nutmeg, and those golden sweet potatoes bubbling gently in the oven. My sister Ouma and I would watch in awe as she topped the casserole with fluffy marshmallows, which melted into little pockets of sweetness that made the dish feel like a warm hug on a chilly day. This casserole isn’t just a side dish; it’s a bridge to family, tradition, and the simple joy of sharing food made with love.
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Why You’ll Love This Sweet Potato Marshmallow Casserole
Sweet Potato Marshmallow Casserole is one of those timeless dishes that combines comfort, nostalgia, and a touch of indulgence. What makes it so special to me—and I’m sure to many others—is the perfect balance between the naturally sweet, earthy flavor of sweet potatoes and the gooey, caramelized marshmallow topping. It’s a dish that’s as much about memory as it is about flavor.
Growing up, Mama Lou’s version was always the centerpiece of our family’s Thanksgiving table. The way the marshmallows browned just right—crispy on the edges yet soft and melty in the center—was a skill she perfected over years of practice. My sister Ouma and I would compete to sneak a toasted marshmallow before dinner, our fingers sticky but hearts full. That’s why this casserole is more than just a recipe; it’s a tradition filled with warmth and laughter that I’m excited to share with you.
Ingredients You’ll Need for This Sweet Potato Marshmallow Casserole
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed (light or dark works well)
- 1/4 cup whole milk or heavy cream (substitute with almond milk for a dairy-free option)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups mini marshmallows (or regular marshmallows cut into smaller pieces)
- Optional: 1/2 cup chopped pecans or walnuts for a crunchy topping
Nutrition Facts
- Calories: Approximately 280 per serving (1 cup)
- Protein: 2 grams
- Fat: 11 grams (mostly from butter)
- Carbohydrates: 45 grams
- Fiber: 4 grams
- Sugar: 25 grams (includes natural sugars from sweet potatoes and added marshmallows)
- Sodium: 150 milligrams
Irresistible Sweet Potato Marshmallow Casserole Recipe for the Ultimate Comfort Food
Learn how to make delicious Sweet Potato Marshmallow Casserole. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed (light or dark works well)
- 1/4 cup whole milk or heavy cream (substitute with almond milk for a dairy-free option)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups mini marshmallows (or regular marshmallows cut into smaller pieces)
- Optional: 1/2 cup chopped pecans or walnuts for a crunchy topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Using a potato masher or hand mixer, mash the sweet potatoes until smooth but still a bit textured for that homemade feel.
- Stir in the melted butter, brown sugar, milk (or cream), vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until everything is combined and creamy.
- Transfer the sweet potato mixture to your prepared baking dish, spreading it out evenly.
- Sprinkle the mini marshmallows evenly over the top of the sweet potatoes. If you’re using nuts, sprinkle them on top of the marshmallows for added texture and flavor.
- Bake uncovered for 25-30 minutes, or until the marshmallows are golden brown and toasted. Keep a close eye in the last 5 minutes to prevent burning—there’s a fine line between perfect and charred!
- Remove from the oven and let it sit for 5 minutes before serving. This helps the casserole settle and makes it easier to scoop.
One tip I learned from Mama Lou is to avoid over-whipping the sweet potatoes; you want a bit of rustic texture to remind you that this is a lovingly made dish, not a restaurant puree. And if you’re like my sister Ouma, you might sneak a toasted marshmallow or two straight from the oven—it’s impossible to resist!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Sweet Potato Marshmallow Casserole
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Using a potato masher or hand mixer, mash the sweet potatoes until smooth but still a bit textured for that homemade feel.
- Stir in the melted butter, brown sugar, milk (or cream), vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until everything is combined and creamy.
- Transfer the sweet potato mixture to your prepared baking dish, spreading it out evenly.
- Sprinkle the mini marshmallows evenly over the top of the sweet potatoes. If you’re using nuts, sprinkle them on top of the marshmallows for added texture and flavor.
- Bake uncovered for 25-30 minutes, or until the marshmallows are golden brown and toasted. Keep a close eye in the last 5 minutes to prevent burning—there’s a fine line between perfect and charred!
- Remove from the oven and let it sit for 5 minutes before serving. This helps the casserole settle and makes it easier to scoop.
One tip I learned from Mama Lou is to avoid over-whipping the sweet potatoes; you want a bit of rustic texture to remind you that this is a lovingly made dish, not a restaurant puree. And if you’re like my sister Ouma, you might sneak a toasted marshmallow or two straight from the oven—it’s impossible to resist!
Tips for Making the Best Sweet Potato Marshmallow Casserole
- Use fresh sweet potatoes: Avoid canned or pre-cooked sweet potatoes for the richest flavor and best texture.
- Don’t skip the spices: Cinnamon and nutmeg add warmth and depth that transform this casserole into a comforting classic.
- Customize your sweetness: If you prefer your casserole less sweet, reduce the brown sugar slightly or opt for fewer marshmallows.
- For a dairy-free version: Substitute butter with coconut oil and use almond or oat milk instead of dairy milk.
- Toast marshmallows carefully: Use the oven’s broiler setting for just a minute or two at the end if you want perfectly golden tops, but watch closely!
- Add a crunchy topping: Chopped pecans or walnuts add a lovely contrast to the soft marshmallows and creamy sweet potatoes.
- Prepare ahead: You can assemble the casserole a day before and refrigerate. Just add marshmallows before baking.
Serving Suggestions and Pairings
This Sweet Potato Marshmallow Casserole shines brightest when it’s part of a larger meal filled with love and laughter. When I serve it, I think back to those big family dinners with Mama Lou and Ouma, where this dish sat proudly beside roast turkey, green beans, and cranberry sauce. Here are a few ways I like to enjoy it: Learn more: potato casseroles sweet pecan recipe
- Alongside roasted turkey or baked ham for a classic holiday feast.
- Paired with savory green beans almondine or a crisp Brussels sprouts salad to balance the sweetness.
- With a dollop of whipped cream or a sprinkle of extra cinnamon for a touch of extra indulgence.
- As a cozy dessert with a scoop of vanilla ice cream on the side—yes, it’s perfectly acceptable!
One of my favorite memories is sharing this casserole with Ouma and our cousins, gathered around the table sharing stories and stealing bites before the main meal even started. It’s that kind of dish that brings people together.
Storage and Reheating Tips
Leftovers? No problem. This casserole keeps beautifully and even tastes better after the flavors have had time to meld.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the casserole (without marshmallows) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual portions in the microwave for 1-2 minutes. For the whole dish, reheat in a 350°F oven for 15-20 minutes until heated through. Add fresh marshmallows on top before reheating if you want that toasted finish.
Frequently Asked Questions
What are the main ingredients for Sweet Potato Marshmallow Casserole?
The main ingredients for Sweet Potato Marshmallow Casserole include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Sweet Potato Marshmallow Casserole?
The total time to make Sweet Potato Marshmallow Casserole includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Sweet Potato Marshmallow Casserole ahead of time?
Yes, Sweet Potato Marshmallow Casserole can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Sweet Potato Marshmallow Casserole?
Sweet Potato Marshmallow Casserole pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Sweet Potato Marshmallow Casserole suitable for special diets?
Depending on the ingredients used, Sweet Potato Marshmallow Casserole may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This Sweet Potato Marshmallow Casserole is more than just comfort food; it’s a piece of my family’s heart that I’m honored to pass along to you. Every spoonful carries memories of Mama Lou’s gentle hands and Ouma’s infectious laughter echoing through the kitchen. It’s a dish that invites you to slow down, savor the moment, and cherish those around you.
“Food is the thread that weaves us together, stitch by stitch, memory by memory.”
So, whether you’re making this casserole for the holidays or just because you crave a little sweetness in your life, know that you’re creating something beautiful. From my kitchen to yours, may this recipe bring warmth, joy, and plenty of marshmallow-topped smiles to your table.
