thanksgiving sweet potato and marshmallow recipe

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

I’ve been making this sweet potato and marshmallow recipe for years, and it’s always a hit with my family. I first tried it at a Thanksgiving dinner with my in-laws, and I was amazed by how simple yet delicious it was. The combination of the natural sweetness of the sweet potatoes and the fluffy marshmallows is a match made in heaven.

My kids love helping me make this recipe, and they can’t get enough of the sweet and savory flavors. We’ve even started making it for regular family dinners, not just holidays. It’s an easy way to get everyone to eat their veggies, and it’s so versatile that you can serve it as a side dish or even as a main course.

Plus, it’s a great way to use up any leftover sweet potatoes you might have on hand. The best part is that it’s incredibly easy to make – just boil the potatoes until they’re tender, then top them with marshmallows and bake until golden brown. My kids love helping me with this part, too – they get to be the ‘marshmallow specialists’!

We’ve tried using different types of marshmallows, but the classic mini-marshmallows are still our favorite. They add just the right amount of sweetness without overpowering the natural flavor of the sweet potatoes. And let’s be real – who doesn’t love a good excuse to break out the marshmallows?!

This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it.

Thanksgiving Sweet Potato and Marshmallow Casserole

4.8 from 583 votes

A classic Thanksgiving side dish featuring sweet potatoes topped with a gooey marshmallow topping. Rich, sweet, and comforting, this casserole is a holiday favorite.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sweet Potatoes

2 large sweet potatoes
1/4 cup butter
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

For the Marshmallow Topping

1 cup mini marshmallows
1/4 cup brown sugar
1/4 cup chopped pecans

👨‍🍳Directions

1Preheat oven to 400°F.
2Peel and slice the sweet potatoes into 1/4-inch thick rounds.
3Place them in a large bowl.
4Add butter, brown sugar, cinnamon, nutmeg, and salt.
5Toss to coat the sweet potatoes evenly.
6Transfer the sweet potato mixture to a greased baking dish.
7Spread the sweet potatoes in an even layer.
8Cover the baking dish with foil.
9Bake for 20 minutes or until the sweet potatoes are tender.
10Remove the foil, and stir the sweet potatoes.
11Add marshmallows on the top of the sweet potatoes.
12Return the dish to the oven and bake for another 10 minutes, or until the marshmallows are golden brown and toasted.
13Remove the casserole from the oven.
14Sprinkle the chopped pecans over the marshmallows.
15Let the casserole rest for 5 minutes before serving.
16The marshmallows will be very hot.
17Serve the sweet potato casserole warm and enjoy as a side dish with your Thanksgiving meal.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For added flavor, consider mixing in a touch of orange zest with the sweet potatoes. You can also use a mix of brown and regular sugar for a unique taste.

Watch Video Of How Thanksgiving Sweet Potato and Marshmallow Casserole Works

I’ve found that this recipe is always a great idea for any occasion – whether it’s Thanksgiving dinner or just a regular Tuesday night mealtime.

My kids adore helping me make it, and they love eating every last morsel too!

The best part is how easily customizable this recipe is; feel free to experiment with different types of marshmallows or add-ins to suit your tastes.

❓ Frequently Asked Questions About Thanksgiving Sweet Potato and Marshmallow Casserole

Q: How do I reheat leftover casserole?

A: To reheat leftover casserole, simply place it in a single layer on a baking sheet lined with parchment paper (to prevent sticking) and bake at 350°F (175°C) for about 20-25 minutes or until warmed through.

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