Nothing says cozy holidays quite like a warm, sweet potato casserole topped with golden, gooey marshmallows. This classic Southern-inspired dish is both comforting and simple to prepare, making it perfect for family dinners, holiday feasts, or even a weeknight treat when you want a little indulgence. With just a few pantry staples and a little love, you’ll have a dish that fills the kitchen with warmth and nostalgia.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Side Dish / Comfort Food | 15 mins | 40 mins | 8 | 320 kcal |
Ingredients You’ll Need
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk (or any dairy alternative)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- Optional topping: 1/2 cup chopped pecans or graham cracker crumbs
Step‑By‑Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray.
- Cook the sweet potatoes: Boil cubed sweet potatoes in a large pot of water for 15–20 minutes until tender. Drain well.
- Mash the sweet potatoes: In a large mixing bowl, mash the cooked sweet potatoes until smooth.
- Mix in flavorings: Stir in granulated sugar, brown sugar, melted butter, milk, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Transfer to baking dish: Spread the sweet potato mixture evenly into the prepared baking dish.
- Add the marshmallow topping: Sprinkle mini marshmallows evenly over the top. Add pecans or graham cracker crumbs if desired.
- Bake: Place in the preheated oven and bake for 20–25 minutes, or until marshmallows are golden brown and slightly toasted.
- Serve warm: Let cool for a few minutes, then serve as a comforting side dish.
Helpful Notes & Tips
- Consistency tip: If your mashed sweet potatoes seem too thick, add 1–2 tablespoons of milk at a time to reach the desired texture.
- Storage: Cover leftovers and refrigerate for up to 4 days. Reheat gently in the oven to restore the marshmallow topping’s softness.
- Sweetness control: Adjust sugar according to taste—some prefer less brown sugar for a milder flavor.
Recipe Variations
- Nut-free option: Skip pecans or graham cracker crumbs if you have nut allergies.
- Dairy-free option: Use coconut milk or almond milk and a dairy-free butter substitute.
- Spiced twist: Add a pinch of ginger or allspice for extra warmth and seasonal flavor.
Serving Suggestions
- Pair with roast turkey or chicken for a classic holiday meal.
- Serve alongside green beans or a crisp salad to balance the sweetness.
- Garnish with extra toasted marshmallows or a sprinkle of cinnamon before serving.
Conclusion
This Sweet Potato Casserole with Marshmallows is a cozy, crowd-pleasing dish that’s as easy as it is delicious. Perfect for holiday gatherings or simple weeknight indulgence, it’s guaranteed to bring warmth and smiles to your table. Enjoy it fresh, straight from the oven, with your favorite loved ones by your side.