Sweet Potato Casserole with Marshmallows: A Festive Favorite

Sweet Potato Casserole with Marshmallows is a holiday classic that combines the creamy richness of mashed sweet potatoes with the gooey sweetness of toasted marshmallows. Topped with a crunchy pecan streusel, this dish is a must-have for Thanksgiving, Christmas, or any celebratory meal. Whether you’re hosting or attending a potluck, this casserole is guaranteed to impress.

What Makes Sweet Potato Casserole with Marshmallows Special?

This dish is beloved for its perfect balance of flavors and textures. The velvety smooth sweet potatoes, sweetened and spiced, provide the base, while the pecan streusel adds a nutty crunch. The marshmallows, toasted to golden perfection, take this casserole to the next level, making it a favorite for kids and adults alike.

Essential Ingredients for Sweet Potato Casserole

For the Sweet Potato Layer:

• 5 cups mashed sweet potatoes (approximately 3–4 large sweet potatoes)
• ½ cup unsalted butter, melted
• ⅓ cup milk
• 2 large eggs, beaten
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Pecan Streusel Topping:

• 1 cup light brown sugar, packed
• ⅓ cup all-purpose flour
• 1 cup chopped pecans
• ⅓ cup unsalted butter, melted

For the Marshmallow Topping:

• 2 cups mini marshmallows

Kitchen Equipment Needed

• Large pot
• Potato masher or electric mixer
• Mixing bowls
• 9×13-inch baking dish
• Spatula
• Measuring cups and spoons

Step-by-Step Guide to Making Sweet Potato Casserole

1. Cook the Sweet Potatoes

Peel and cut the sweet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.

2. Preheat the Oven

Set your oven to 350°F (175°C).

3. Prepare the Sweet Potato Mixture

Mash the cooked sweet potatoes until smooth. Add melted butter, milk, beaten eggs, sugar, vanilla extract, salt, cinnamon, and nutmeg. Mix until fully combined and creamy.

4. Assemble the Base Layer

Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish and smooth the surface with a spatula.

5. Make the Pecan Streusel Topping

In a mixing bowl, combine brown sugar, flour, pecans, and melted butter. Stir until the mixture forms a crumbly texture.

6. Add the Toppings

Sprinkle the pecan streusel evenly over the sweet potato layer. Then, add the mini marshmallows on top of the streusel.

7. Bake

Place the casserole in the oven and bake for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through.

8. Serve

Let the casserole cool for a few minutes before serving. Enjoy this festive dish warm alongside your holiday favorites.

Tips for Perfect Sweet Potato Casserole

• Use Fresh Sweet Potatoes: Fresh sweet potatoes provide a more vibrant flavor and texture than canned varieties.
• Monitor Marshmallows While Baking: Keep an eye on the marshmallows to prevent them from burning. Cover loosely with foil if they brown too quickly.
• Mash Thoroughly: For the smoothest texture, use a potato masher or electric mixer to remove lumps.

Creative Variations

• Spiced Sweet Potatoes: Add a pinch of ginger or allspice to the sweet potato mixture for a warm, festive flavor.
• Nut Alternatives: Swap pecans with walnuts, almonds, or sunflower seeds for a different crunch.
• Fruit-Infused: Mix in 1 cup of crushed pineapple (drained) for a tropical twist.

Common Mistakes to Avoid

• Overcooking the Sweet Potatoes: Boiling for too long can make them waterlogged. Cook just until fork-tender.
• Skipping the Beaten Eggs: Eggs help bind the casserole and create a light, fluffy texture. Be sure to beat them before adding.
• Uneven Topping Distribution: Ensure the pecan streusel and marshmallows are evenly spread for balanced flavor in every bite.

How to Serve Sweet Potato Casserole

Sweet Potato Casserole pairs perfectly with roasted turkey, ham, or prime rib. It’s also an excellent companion to classic sides like green bean casserole, stuffing, and cranberry sauce.

Storing and Reheating Leftovers

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes.
Freezing: For longer storage, freeze the casserole without marshmallows. Assemble the sweet potato and pecan layers, cover tightly, and freeze for up to 1 month. Thaw in the refrigerator before adding marshmallows and baking.

Frequently Asked Questions (FAQ)

Can I prepare this casserole ahead of time?
Yes! Assemble the sweet potato and pecan layers in the baking dish, cover, and refrigerate for up to 24 hours. Add marshmallows just before baking.

Can I use canned sweet potatoes?
Yes, but drain them thoroughly and reduce the sugar slightly, as canned sweet potatoes are often pre-sweetened.

What if I don’t have pecans?
Walnuts, almonds, or even sunflower seeds can work as substitutes.

How do I make this vegan?
Replace butter with plant-based butter, use non-dairy milk, and substitute eggs with flaxseed or chia seed alternatives. Use vegan marshmallows for the topping.

How many servings does this recipe yield?
This recipe serves 8–10 people, depending on portion size.

Conclusion

Sweet Potato Casserole with Marshmallows is the perfect blend of creamy, crunchy, and sweet, making it a beloved addition to any holiday table. Its versatility, simplicity, and irresistible flavor ensure it will be a crowd-pleaser every time. Whether you’re serving it for Thanksgiving, Christmas, or a cozy family dinner, this casserole is sure to become a cherished tradition.

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