Sweet Potato Casserole with Marshmallows Recipe for Thanksgiving

There's something about the sweet potato casserole with marshmallows recipe that brings back a flood of holiday memories. It's a dish that's graced my family's table for as long as I can remember, and over the years, I've tweaked it to perfection. The first time I attempted this dish, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. Now, it's a non-negotiable in my recipe.

My journey with the sweet potato casserole with marshmallows recipe has been one of trial and error. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings. The result should be a harmonious blend of creamy sweet potatoes, a crunchy pecan streusel, and a golden, gooey marshmallow topping that's just slightly toasted.

Ingredients

Sweet potato mixture

• Sweet potatoes — 4 large, boiled until tender and mashed
• Unsalted butter — ½ cup, melted
• Brown sugar — ¾ cup, packed
• Heavy cream — ¼ cup
• Vanilla extract — 1 tsp.
• Salt — ½ tsp.
• Ground cinnamon — 1 tsp.
• Freshly grated nutmeg — ¼ tsp.
• Eggs — 2, beaten

Pecan streusel

• Pecans — 1 cup, chopped
• Flour — ½ cup
• Brown sugar — ½ cup, packed
• Unsalted butter — ¼ cup, cold and cubed
• Salt — ¼ tsp.

Marshmallow topping

• Marshmallows — 4 cups, mini

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.

2. In a large bowl, combine the mashed sweet potatoes with melted butter, brown sugar, heavy cream, vanilla extract, salt, cinnamon, and nutmeg. I initially tried using milk, but found that heavy cream gave a richer texture.

3. Gently fold in the beaten eggs. I've always been apprehensive about using too many eggs, but for this dish, they're crucial for binding everything together.

4. Spread the sweet potato mixture evenly into the prepared baking dish. After a couple of trial runs, I found that smoothing the top with a spatula created a better surface for the streusel and marshmallows to sit on.

5. For the pecan streusel, mix the chopped pecans, flour, brown sugar, and salt in a separate bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. A dear friend, who's a chef, once suggested using cold butter for that perfect crumbly texture, and it's been my go-to ever since.

6. Sprinkle the streusel evenly over the sweet potato mixture. Press down gently after each addition. This helps in achieving that beautiful, defined layer when you slice into the dish.

7. Bake in the preheated oven for 25 minutes. While I've always loved the traditional version, I once experimented by adding a hint of chili to the streusel, and it surprisingly elevated the dish to a whole new level.

8. Remove the casserole from the oven and sprinkle the mini marshmallows over the top. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown. It took me a few tries to perfect the marshmallow topping. A common mistake is not watching it closely during these last minutes, so keep an eye on it to prevent burning.

Substitutions

• Brown sugar — If you're out of brown sugar, you can use white sugar mixed with a tablespoon of molasses. It's a quick fix that I've used more times than I can count.

• Heavy cream — For a lighter version, you can substitute the heavy cream with whole milk or a milk alternative like almond milk. Just remember, the creaminess will be slightly reduced.

• Pecans — Walnuts are a great substitute for pecans in the streusel if you prefer their taste or if that's what you have on hand.

• Marshmallows — If you're not a fan of marshmallows or just want to try something different, a meringue topping can also work wonders on this casserole.

Variations

• Spiced — For a spiced twist, add a pinch of ground cloves and allspice to the sweet potato mixture. It adds a warm and cozy flavor that's perfect for the colder months.

• Boozy — A splash of bourbon mixed into the sweet potato mixture can add a delightful kick. My grandmother used to have a unique twist to this classic – she'd add a splash of bourbon, which added a subtle, aromatic charm.

Dietary Restrictions

• Gluten-free — To make this recipe gluten-free, simply use a gluten-free flour blend in place of regular flour for the streusel topping.

• Vegan — For a vegan version, use plant-based butter, a milk alternative, and a vegan marshmallow brand. It's a simple swap that doesn't compromise on taste.

Equipment

• 9x13 inch baking dish

• Large mixing bowl

• Medium mixing bowl

• Pastry cutter or two forks

• Spatula

• Oven mitts

Storage and Reheating

• Leftover sweet potato casserole with marshmallows can be covered with aluminum foil or transferred to an airtight container and refrigerated for up to 3 days.

• To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes.

Pro Tips

• Boil or bake — While boiling the sweet potatoes is quicker, baking them can enhance their natural sweetness. If you have the time, try baking them wrapped in foil for a deeper flavor.

• Marshmallow placement — When adding the marshmallows, try to distribute them evenly to ensure every bite has that perfect marshmallow stretch.

• Watch the oven — The marshmallows can go from perfectly toasted to burnt in a matter of seconds. Keep a close eye on them during the final minutes of baking.

Sweet Potato Casserole with Marshmallows Recipe for Thanksgiving

Indulge in the classic Thanksgiving sweet potato casserole with marshmallows recipe, a perfect blend of sweet and savory. Check it out.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8 people

Calories 706 kcal

Equipment

• 9x13-inch baking dish
• Large mixing bowl
• Medium mixing bowl
• Pastry cutter or two forks
• Spatula
• Oven mitts

Ingredients

  

1x2x3x

• 4 large Sweet potatoes boiled until tender and mashed
• ½ cup Unsalted butter melted
• ¾ cup Brown sugar packed
• ¼ cup Heavy cream
• 1 teaspoon Vanilla extract
• ½ teaspoon Salt
• 1 teaspoon Ground cinnamon
• ¼ teaspoon Freshly grated nutmeg
• 2 Eggs beaten
• 1 cup Pecans chopped
• ½ cup Flour
• ½ cup Brown sugar packed
• ¼ cup Unsalted butter cold and cubed
• ¼ teaspoon Salt
• 4 cups Marshmallows mini

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
• In a large bowl, combine the mashed sweet potatoes with melted butter, brown sugar, heavy cream, vanilla extract, salt, cinnamon, and nutmeg. I initially tried using milk, but found that heavy cream gave a richer texture.
• Gently fold in the beaten eggs. I've always been apprehensive about using too many eggs, but for this dish, they're crucial for binding everything together.
• Spread the sweet potato mixture evenly into the prepared baking dish. After a couple of trial runs, I found that smoothing the top with a spatula created a better surface for the streusel and marshmallows to sit on.
• For the pecan streusel, mix the chopped pecans, flour, brown sugar, and salt in a separate bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. A dear friend, who's a chef, once suggested using cold butter for that perfect crumbly texture, and it's been my go-to ever since.
• Sprinkle the streusel evenly over the sweet potato mixture. Press down gently after each addition. This helps in achieving that beautiful, defined layer when you slice into the dish.
• Bake in the preheated oven for 25 minutes. While I've always loved the traditional version, I once experimented by adding a hint of chili to the streusel, and it surprisingly elevated the dish to a whole new level.
• Remove the casserole from the oven and sprinkle the mini marshmallows over the top. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown. It took me a few tries to perfect the marshmallow topping. A common mistake is not watching it closely during these last minutes, so keep an eye on it to prevent burning.

Notes

• Boil or bake — While boiling the sweet potatoes is quicker, baking them can enhance their natural sweetness. If you have the time, try baking them wrapped in foil for a deeper flavor.

 

• Marshmallow placement — When adding the marshmallows, try to distribute them evenly to ensure every bite has that perfect marshmallow stretch.

 

• Watch the oven — The marshmallows can go from perfectly toasted to burnt in a matter of seconds. Keep a close eye on them during the final minutes of baking.

Nutrition

Nutrition Facts

Sweet Potato Casserole with Marshmallows Recipe for Thanksgiving

Amount per Serving

Calories

706

% Daily Value*

Fat

 

30

g

46

%

Saturated Fat

 

14

g

88

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

11

g

Cholesterol

 

95

mg

32

%

Sodium

 

371

mg

16

%

Potassium

 

709

mg

20

%

Carbohydrates

 

107

g

36

%

Fiber

 

7

g

29

%

Sugar

 

63

g

70

%

Protein

 

7

g

14

%

Vitamin A

 

24826

IU

497

%

Vitamin C

 

4

mg

5

%

Calcium

 

109

mg

11

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword festive side dish, holiday casserole, marshmallow topping, pecan streusel, sweet potato bake

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