Oh, the holidays just wouldn’t be the same without that fluffy, sweet, totally decadent goodness, would they? For me, nothing screams comfort food quite like a bubbling, golden-brown Sweet Potato Casserole with Marshmallow Topping. I remember growing up, and it was always the star side dish at Thanksgiving. My grandma used to have this old-school ceramic dish that made it look extra special. It’s that perfect mix of creamy, sweet potatoes and that gooey, melted marshmallow cloud on top that just makes everything feel so warm and cozy. It truly is a dish that brings everyone together!
Why You’ll Love This Sweet Potato Casserole with Marshmallow Topping
It’s honestly so simple to throw together, which is a lifesaver when you’re juggling a million holiday dishes! Plus, that perfect sweet and savory balance is just irresistible. And who can resist that gooey, melted marshmallow topping? It’s pure magic! This casserole is a guaranteed crowd-pleaser, perfect for any holiday gathering, and it pairs like a dream with all your favorite mains. The sweet potato base is just pure, cozy comfort in a dish!
Ingredients for the Perfect Sweet Potato Casserole with Marshmallow Topping
Okay, let’s talk about what goes into this little bit of heaven! You’ll need about 4 cups of mashed cooked sweet potatoes. Make sure they’re super smooth – no one likes lumps here! I usually use about 2 pounds of sweet potatoes to get that much mashed. Then, we’ve got half a cup of regular granulated sugar to bring in that sweetness, and half a cup of milk to make it creamy. Don’t forget two large eggs, just lightly beaten, to help bind everything together, and half a cup of good old butter, melted nice and smooth. A teaspoon of vanilla extract just rounds it all out. And of course, the star of the show for the topping: a cup of mini marshmallows! Trust me, using good quality ingredients really makes a difference here!
Essential Equipment for Making Sweet Potato Casserole
You know, you don’t need a fancy kitchen for this! Just grab a good old 9×13 inch baking dish – that’s pretty standard for most casseroles. You’ll also want a big mixing bowl to get everything combined, and then a whisk or a sturdy spoon for stirring. Of course, don’t forget your measuring cups and spoons! Having a potato masher or even a fork handy is super helpful to get those sweet potatoes nice and smooth before you start mixing. Easy peasy!
Step-by-Step Guide: How to Make Sweet Potato Casserole with Marshmallow Topping
Alright, let’s get cooking! Making this amazing Sweet Potato Casserole with Marshmallow Topping is easier than you think. Just follow these simple steps and you’ll be enjoying a taste of pure comfort! We’re going to preheat your oven to 350 degrees Fahrenheit (that’s 175 Celsius, for my friends using metric). This is key so everything bakes up perfectly and evenly right from the start.
Preparing the Sweet Potato Base
First up, let’s get that glorious sweet potato mixture ready. Grab a big bowl and dump in your mashed sweet potatoes. Now, add the sugar, milk, those beaten eggs, melted butter, and that lovely vanilla extract. Mix it all up really, really well until everything is completely combined and smooth as silk. I like to give it a good stir with a whisk to make sure there are no sneaky lumps hiding in there. You want it wonderfully consistent!
Baking the Casserole
Once your sweet potato mixture is all blended and beautiful, carefully pour it into your greased 9×13 inch baking dish. 
Pop that into your preheated oven and let it bake for about 25 to 30 minutes. You’ll know it’s ready for the next step when the casserole is heated all the way through and looks nice and bubbly around the edges.
Adding the Marshmallow Topping
Now for the best part! Carefully take the casserole out of the oven. It’s going to smell amazing already! Sprinkle those mini marshmallows evenly all over the top of the hot sweet potato mixture. Don’t leave any bare spots! 
Then, pop it back into the oven for just another 5 to 10 minutes. Keep an eye on it – you want those marshmallows to get golden brown and perfectly melted and gooey. Oh, it’s pure bliss! 
Tips for the Best Sweet Potato Casserole
You know, there are a few little tricks that really take this Sweet Potato Casserole with Marshmallow Topping from good to absolutely spectacular. First off, make sure your sweet potatoes are really, truly cooked until they’re super tender. We’re talking fork-tender, falling apart tender! This makes mashing them way easier and ensures that super smooth, creamy base. Don’t be shy with the marshmallows for the topping; pile ‘em on! And watch them closely in that last baking stage, because they can go from golden to burnt in a flash. For a little extra something, try a tiny pinch of cinnamon or nutmeg in the sweet potato mix – it’s a game-changer! These simple steps ensure you get perfect results every single time. If you’re looking for more festive ideas, check out these easy Thanksgiving side dishes and some other amazing Thanksgiving side dish recipes!
Ingredient Notes and Substitutions
So, about these ingredients – sometimes life happens and you need a little swap! If you’re out of regular milk, half-and-half or even a non-dairy option like almond or oat milk can work in a pinch, though it might change the richness a tad. For the butter, you can totally use margarine if you must, but real butter is just, well, *better* for that classic flavor. And for the marshmallow topping, if mini marshmallows are playing hide-and-seek, you can snip up some regular marshmallows, just make sure they’re spread out evenly. It all works out beautifully in the end!
Serving Suggestions for Your Sweet Potato Casserole
This sweet potato casserole is just begging to be part of a big holiday feast! It’s a natural partner to a perfectly roasted turkey, like this classic herb butter roast turkey or this roasted turkey recipe. It also pairs wonderfully with other savory sides and even cuts through the richness with a fresh Thanksgiving salad. Honestly, it makes any meal feel extra special! 
Storage and Reheating Instructions
Got leftovers? Lucky you! Once your sweet potato casserole has cooled down a bit, just pop it into an airtight container and stick it in the fridge. It’ll keep nicely for about 3 to 4 days. When you’re ready for more goodness, the best way to reheat it is in the oven at around 325°F (160°C) until it’s warmed all the way through. This helps keep that marshmallow topping from getting too messy or weird!
Frequently Asked Questions about Sweet Potato Casserole
Got more questions about this dreamy dish? I’ve got you covered!
Can I make this Sweet Potato Casserole ahead of time?
Oh, absolutely! You can totally assemble the casserole (up to the marshmallow step!) the day before. Just cover it tightly and keep it in the fridge. When you’re ready to bake, add the marshmallows and bake as usual, maybe adding a few extra minutes to account for it being cold.
What kind of sweet potatoes are best for this casserole?
Honestly, the best ones are the ones that are super sweet and have a nice creamy texture when cooked. Look for firm, smooth-skinned sweet potatoes, often called ‘yams’ in the grocery store, though they’re technically sweet potatoes. Those are usually perfect!
How do I prevent the marshmallow topping from burning?
This is key! Keep a close eye on the casserole during that last 5-10 minutes. If the marshmallows are browning too fast, you can tent the dish loosely with aluminum foil for the remaining baking time. That way, everything heats through without scorching!
Estimated Nutritional Information
Just a heads-up, these numbers are estimates, okay? They can totally change depending on the brands you use and how precise you are with your scoops! This delicious Sweet Potato Casserole with Marshmallow Topping usually works out to be around 350 calories per serving, with about 15g of fat, 4g of protein, and 55g of carbs, including roughly 45g of sugar and 4g of fiber. Enjoy every bite!
Share Your Sweet Potato Casserole Creation!
I just *love* hearing from you all! Did you make this glorious Sweet Potato Casserole with Marshmallow Topping? I’d be over the moon if you’d share your thoughts in the comments below! Let me know how it turned out, if you added any special twists, or even just what you thought of it. Your feedback, or even a quick note through my contact page, means the world to me and helps other bakers too!
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Sweet Potato Casserole with Marshmallow Topping
- Total Time: 50 min
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic sweet potato casserole topped with melted marshmallows.
Ingredients
- 4 cups mashed cooked sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup milk
- 2 eggs, beaten
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, milk, beaten eggs, melted butter, and vanilla extract. Mix until well combined.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until the casserole is heated through.
- Remove the casserole from the oven and sprinkle the mini marshmallows evenly over the top.
- Return the casserole to the oven and bake for another 5-10 minutes, or until the marshmallows are golden brown and melted.
- Serve hot.
Notes
- For a richer flavor, you can add a pinch of cinnamon or nutmeg to the sweet potato mixture.
- Ensure your sweet potatoes are fully cooked and mashed before starting.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
