This Sweet Potato and Marshmallow Casserole is the ultimate comfort food that is perfect for holidays, potlucks, family gatherings, or any time you want to enjoy a warm and hearty dish that’s both savory and sweet. Whether you’re serving it as a side dish or as a dessert, this casserole is a guaranteed crowd-pleaser with its rich, buttery sweet potato base and gooey, toasted marshmallow topping. This dish can easily become a family favorite, bringing the delightful flavors of autumn and winter to your table all year round.

Full Recipe:

Ingredients:

1 (29 ounce) can sweet potatoes, drained
¼ cup butter, cut into pieces

½ cup brown sugar
1 ½ cups miniature marshmallows

Step-by-Step Instructions:

Step 1: Drain and Prepare the Sweet Potatoes

Start by draining your canned sweet potatoes thoroughly. You can place them in a colander and shake gently to remove excess liquid. This will ensure that your casserole has the right consistency and isn’t too watery.

Transfer the sweet potatoes into a large mixing bowl. If you’re using fresh sweet potatoes, make sure they are cooked until tender and soft. You can boil or bake them until a fork easily pierces through.

Step 2: Mash the Sweet Potatoes

Using a potato masher or the back of a fork, mash the sweet potatoes until smooth. You can leave a few chunks in the mixture if you prefer a more rustic texture.
If you want a smoother consistency, you can even use a hand mixer or food processor to blend the sweet potatoes.

Step 3: Incorporate the Butter and Brown Sugar

While the sweet potatoes are still warm, add in the ¼ cup of butter, cut into small pieces. The warmth from the sweet potatoes will help melt the butter, making it easier to mix in.
Stir in ½ cup of brown sugar. The brown sugar adds a caramel-like sweetness that pairs beautifully with the natural sweetness of the sweet potatoes.
Mix the butter and sugar into the sweet potatoes until fully combined. Make sure the butter is evenly distributed to give the sweet potatoes a creamy, rich texture.

Step 4: Seasoning Options (Optional)

At this stage, you can customize the dish to suit your taste. For a more savory-sweet balance, you can add a pinch of salt or spices such as cinnamon, nutmeg, or cloves. These warm spices enhance the natural flavor of the sweet potatoes and make the dish even more comforting.
If you want to add a hint of citrus brightness, try adding a splash of orange juice or the zest of an orange. This elevates the flavor and adds a fresh, tangy note to balance the sweetness.

Step 5: Transfer to a Baking Dish

Grease a 9×9-inch baking dish with a little butter or cooking spray to prevent sticking.

Pour the sweet potato mixture into the prepared baking dish, using a spatula to spread it evenly. Make sure the surface is smooth and even so the marshmallows will sit nicely on top.

Step 6: Add the Marshmallow Topping

Now it’s time to add the star of the show: 1 ½ cups of miniature marshmallows. Scatter them evenly across the surface of the sweet potatoes, covering the entire top of the dish. Don’t be afraid to pile them on if you love that extra gooey texture! The marshmallows will expand and toast in the oven, creating a beautiful golden brown topping.

Step 7: Bake

Preheat your oven to 350°F (175°C). Once the oven is ready, place the casserole in the center rack and bake for 20-25 minutes.

Keep an eye on the marshmallows as they bake. You want them to be toasted to a perfect golden brown, with a slightly crisp exterior and a gooey, soft center.
If the marshmallows start to brown too quickly, you can cover the dish loosely with aluminum foil to prevent them from burning.

Step 8: Let Cool and Serve

Once the casserole is baked to perfection, remove it from the oven and let it sit for about 5-10 minutes before serving. This allows the marshmallows to set slightly, making it easier to scoop out portions without the topping sliding off.

Serve warm and enjoy! This dish pairs wonderfully with roast meats, vegetables, or even as a dessert. The combination of creamy sweet potatoes and toasted marshmallows is a flavor experience that’s hard to beat.

Nutritional Information (Approximate per serving, assuming 6 servings):

Calories: 190 kcal
Protein: 2g

Fat: 7g
Carbohydrates: 33g
Fiber: 2g

Sugar: 18g
Sodium: 130mg

Cooking Tips:

Enhance the Flavor: Add a sprinkle of cinnamon, nutmeg, or vanilla extract to the sweet potato mixture for extra depth of flavor.

Texture Variation: For a crunchier topping, you can add chopped pecans or walnuts along with the marshmallows.

Storage Tips:

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Freeze: You can freeze the sweet potato mixture without the marshmallows. Thaw in the fridge overnight and add the marshmallows before reheating.

FAQs:

Can I use fresh sweet potatoes instead of canned? Yes! If you prefer, you can use about 3-4 medium fresh sweet potatoes. Boil or bake them until tender, then proceed with the recipe as directed.
Can I make this dish ahead of time? Absolutely! You can prepare the sweet potato mixture ahead of time and refrigerate it. When you’re ready to bake, simply add the marshmallows and bake as instructed.
What can I add for more flavor? For a richer flavor, try adding a drizzle of maple syrup or a dash of vanilla extract to the sweet potato mixture.

Conclusion:

This sweet potato and marshmallow bake is a nostalgic, comforting dish that brings warmth to any meal. It’s a perfect blend of creamy, sweet potatoes with a rich, buttery flavor, topped with golden marshmallows that melt in your mouth. Ideal for holiday dinners or anytime you want to indulge in something sweet, it’s a dish that’s easy to prepare and sure to impress your family and guests. Whether you’re looking for a side dish or a dessert, this recipe is versatile, delicious, and a guaranteed crowd-pleaser!