sweet potato and marshmellow recipe

Written ByJenny Smyth Posted on
sweet potato and marshmellow recipe
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The Best sweet potato and marshmellow recipe

I’ve been making sweet potato and marshmallow recipe for years, and it’s still one of my family’s favorites. The dish originated in the Southern United States, where sweet potatoes are a staple crop. The combination of the sweet potatoes’ natural sweetness with the fluffy, toasted marshmallows creates a delightful flavor experience.

I love how easy it is to make this recipe, too – just boil the sweet potatoes until they’re tender, then top them with marshmallows and bake until they’re golden brown. My kids adore helping me in the kitchen, and this recipe is always a hit with them. It’s perfect for a weeknight dinner or a special occasion like Thanksgiving or Christmas.

Plus, it’s a great way to get some extra vitamins and minerals from the sweet potatoes. As an added bonus, this recipe is super versatile – you can serve it as a side dish or use it as a topping for salads or soups. I’ve even been known to serve it as a snack at parties or gatherings.

The best part? It’s incredibly easy to make ahead of time and reheat when needed. Just boil the sweet potatoes until they’re tender, then let them cool completely before refrigerating or freezing them for later use.

When you’re ready to serve, simply thaw the sweet potatoes and top them with marshmallows before baking until they’re golden brown.

Sweet Potato and Marshmallow Casserole

Sweet Potato and Marshmallow Casserole

4.6 from 1846 votes

A classic holiday side dish featuring creamy mashed sweet potatoes topped with a golden, toasted marshmallow crust. The natural sweetness of the potatoes pairs perfectly with the gooey marshmallows for a comforting and indulgent treat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Sweet Potato Base

3 pounds sweet potatoes, peeled and cubed
1/4 cup unsalted butter, melted
1/4 cup milk
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

For the Topping

3 cups mini marshmallows

👨‍🍳Directions

1Place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce heat to medium and simmer for 15 to 20 minutes until the potatoes are fork-tender and easily pierced.
3Drain the potatoes in a colander and return them to the pot.
4Add the melted butter, milk, brown sugar, vanilla extract, salt, cinnamon, and nutmeg, then mash with a potato masher or beat with an electric mixer until smooth and creamy.
5Preheat your oven to 350°F.
6Transfer the mashed sweet potato mixture into a greased 9×13 inch baking dish and spread it evenly with a spatula.
7Sprinkle the mini marshmallows in an even layer over the sweet potato mixture.
8Bake for 15 to 20 minutes until the marshmallows are puffed and golden brown on top, watching closely to avoid burning.
9Remove the casserole from the oven and let it cool for 5 minutes before serving.
10The marshmallows will be very hot, so allow them to set slightly for easier serving.

🔧Equipment

Large pot
Colander
Potato masher or electric mixer
9×13 inch baking dish
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 220mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 3g

📝Notes

For a less sweet version, reduce the brown sugar to 2 tablespoons. You can also add a 1/4 cup of chopped pecans or walnuts to the marshmallow topping for extra crunch.

Watch Video Of How Sweet Potato and Marshmallow Casserole Works

This sweet potato and marshmallow casserole stores well in the fridge for up to four days. Just cover the dish tightly with foil or plastic wrap. To reheat, place it in a 350 degree oven for about 15 minutes, or until warmed through.

The marshmallows will soften, but they will still taste great. If you want to restore some of the toasted texture, you can pop it under the broiler for a minute or two. I like to serve this dish alongside roasted turkey, ham, or even a simple roasted chicken.

It also pairs well with green beans and cornbread. For a fun twist, you can spoon leftovers over pancakes or waffles for a sweet breakfast treat. This recipe is always a good idea for any occasion because it is easy to make, feeds a crowd, and brings a smile to everyone’s face.

It works well for family gatherings because it is a familiar comfort food that both kids and adults love. I hope you give it a try and make it your own tradition.

❓ Frequently Asked Questions About Sweet Potato and Marshmallow Casserole

Q: What type of sweet potatoes are best for this recipe?

A: I prefer to use high-quality, fresh sweet potatoes for this recipe. You can choose either regular or yam-style sweet potatoes – both will work beautifully.

Q: Can I use frozen marshmallows instead of fresh ones?

A: Yes, you can definitely use frozen marshmallows if that’s what you have on hand. Just be sure to thaw them first before using in the recipe.

Q: How long does it take to cook the sweet potatoes until they’re tender?

A: The cooking time will depend on the size of your sweet potatoes, but generally speaking, you should aim for about 15-20 minutes of boiling time to get them nice and tender.

Q: Can I make this recipe in advance and refrigerate or freeze it?

A: Absolutely! This recipe makes fantastic leftovers that can be refrigerated for up to 3 days or frozen for up to 2 months. Just thaw and reheat as needed before serving.

Q: Do I need to adjust the amount of marshmallows depending on how many people I’m serving?

A: Yes, you’ll want to adjust the amount of marshmallows based on how many people you’re serving – a good rule of thumb is about 1-2 cups of marshmallows per person.

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