marshmallow sweet potato recipe

Written ByJenny Smyth Posted on
marshmallow sweet potato recipe
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The Best marshmallow sweet potato recipe

I’ve been making this marshmallow sweet potato recipe for years, and it’s always a hit with my family. The dish is a classic Southern comfort food that’s easy to prepare and full of flavor.

The combination of sweet and savory is a match made in heaven, and the marshmallows add a delightful textural element. I love how this recipe brings people together, whether it’s for a holiday gathering or just a regular weeknight dinner.

The best part is that it’s incredibly easy to make, even for novice cooks. I’ve served this at countless family gatherings, potlucks, and even as a side dish for special occasions.

My kids adore helping me make the marshmallow topping, and it’s become a fun family tradition. This recipe is more than just a delicious meal – it’s a memory-maker.

When I think back on my childhood, one of the first things that comes to mind is the smell of sweet potatoes baking in the oven. My grandmother used to make this exact same recipe when I was growing up, and it instantly transports me back to those happy times.

I’ve tweaked the recipe over the years to suit my family’s tastes, but the essence remains the same. The key to this recipe is using high-quality ingredients and following a few simple home cooking techniques.

Marshmallow Sweet Potato Casserole

Marshmallow Sweet Potato Casserole

4.6 from 656 votes

This sweet potato casserole is a classic side dish featuring creamy mashed sweet potatoes topped with a layer of toasted marshmallows. The natural sweetness of the potatoes pairs perfectly with the caramelized marshmallow topping.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sweet Potato Base

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

For the Topping

3 cups mini marshmallows

👨‍🍳Directions

1Place the cubed sweet potatoes in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce the heat to medium and simmer for 15 to 20 minutes until the potatoes are fork-tender.
3Drain the potatoes in a colander and let them cool slightly for 2 minutes.
4Preheat your oven to 350°F (175°C).
5In a large mixing bowl, combine the drained sweet potatoes, melted butter, milk, brown sugar, vanilla extract, salt, cinnamon, and nutmeg.
6Mash the mixture with a potato masher or beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Transfer the sweet potato mixture to a 9×13 inch baking dish and spread it into an even layer using a spatula.
8Bake the casserole for 20 minutes until it is heated through and the edges are slightly bubbling.
9Remove the baking dish from the oven and evenly scatter the mini marshmallows over the top.
10Return the dish to the oven and bake for an additional 5 to 7 minutes, watching closely, until the marshmallows are puffed and golden brown on top.
11Let the casserole cool for 5 minutes before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 280mg🌾Total Carbs: 68g🥦Dietary Fiber: 5g🍬Sugars: 30g🥩Protein: 3g

📝Notes

For a less sweet version, reduce the brown sugar to 2 tablespoons. You can also add 1/2 cup of chopped pecans or walnuts to the topping for extra crunch. To make ahead, prepare the sweet potato mixture and refrigerate it in the baking dish for up to 2 days. Add the marshmallows and bake just before serving.

Watch Video Of How Marshmallow Sweet Potato Casserole Works

This marshmallow sweet potato recipe is always a good idea for any occasion – whether you’re planning a holiday feast or just need a comforting side dish for everyday meals.

It’s one of those rare recipes that everyone will love, regardless of their age or taste preferences.

And don’t even get me started on how versatile it is – you can serve it at room temperature or straight from the oven, depending on your preference.

❓ Frequently Asked Questions About Marshmallow Sweet Potato Casserole

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

The best sweet potatoes for this recipe are those that are high in moisture and have a smooth, even texture. Look for ones with no visible blemishes or bruises.

Q: Can I use store-bought marshmallows instead of making my own?

No, using store-bought marshmallows will not give you the same level of flavor and texture as making your own from scratch.

Q: How do I ensure my marshmallows don’t burn while they’re roasting?

To prevent burning, keep an eye on them during the last 10 minutes of roasting and rotate the pan occasionally.

Q: Can I substitute brown sugar for granulated sugar in this recipe?

No, using brown sugar will give your marshmallows a slightly different flavor profile than using granulated sugar.

Q: How long can I store leftover marshmallow sweet potatoes in the fridge?

You can store leftover marshmallow sweet potatoes in an airtight container in the fridge for up to three days.

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