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Sweet Potato Casserole is the kind of side that brings a warm, nostalgic smile to the table—soft, sweet flesh whipped with butter and spices, topped with a golden layer of mini marshmallows. This recipe is straightforward enough for a weeknight but cozy enough for Thanksgiving, potlucks, and family dinners. If you enjoy pairing sweet potato sides with vegetarian mains, try the Crispy Sweet Potato & Red Lentil Patties for a balanced, flavorful meal.
Why you’ll love this dish
This sweet potato casserole is simple, budget-friendly, and reliably kid-approved. It takes pantry staples and turns them into a creamy, lightly spiced side with a nostalgic marshmallow finish. Make it when you want a comforting dish that’s easy to scale for a crowd.
"Comfort food done right—warm, sweet, and perfect next to roast turkey." — Jamie R.
How this recipe comes together
You’ll boil and mash the sweet potatoes, fold in sugar, butter, milk, and warm spices, then bake the mixture under a blanket of mini marshmallows until golden. The process is forgiving—no fancy equipment—and the result is a creamy interior with a caramelized, pillowy top.
Key ingredients
4 medium sweet potatoes
1/2 cup brown sugar
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup mini marshmallows
Substitution tips:
- Swap brown sugar for maple syrup (use slightly less) for a maple-forward flavor.
- Use dairy-free milk and vegan butter to make this vegan-friendly, then top with vegan marshmallows.
- For extra richness, replace 1–2 tablespoons of milk with orange juice for a bright note.
Directions to follow
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes into even chunks. Place in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 12–15 minutes.
- Drain the potatoes and return them to a large bowl. Mash until smooth (or leave slightly chunky if you prefer texture).
- Stir in the brown sugar, milk, melted butter, vanilla, cinnamon, nutmeg, and salt until evenly combined. Taste and adjust sweetness or spice as needed.
- Transfer the mixture to a greased baking dish and smooth the top with a spatula.
- Evenly sprinkle the mini marshmallows over the surface.
- Bake for 25–30 minutes, or until the marshmallows are puffed and golden brown. If they brown too quickly, loosely tent with foil.
- Let the casserole rest a few minutes, then serve warm as a side.
Best ways to enjoy it
Serve this marshmallow-topped sweet potato casserole alongside roast turkey, glazed ham, or roasted vegetables. For a lighter contrast, pair it with a crisp green salad or tangy cranberry relish. For vegetarian meals, it pairs beautifully with chickpea or lentil mains like these Crispy Sweet Potato & Red Lentil Patties.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 4 days. To reheat individual portions, microwave until warmed through (30–60 seconds, depending on portion size). For whole casserole reheating, cover with foil and bake at 325°F (160°C) for 15–20 minutes. To freeze: cool completely, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Helpful cooking tips
- Boil sweet potatoes in uniform pieces so they cook evenly.
- For silkier mash, use a potato ricer or food mill.
- If you like a crisp top, switch the oven to broil for the last 30–60 seconds—watch closely to avoid burning.
- Add a squeeze of orange juice to the mash for brightness that cuts the sweetness.
Creative twists
- Pecan Streusel: Swap marshmallows for a crunchy topping of chopped pecans, brown sugar, and butter.
- Savory Version: Omit marshmallows, add grated cheddar and chives, and bake until bubbly.
- Spiced Variation: Increase cinnamon to 1 teaspoon and add 1/4 teaspoon ground ginger or allspice for holiday depth.
- Lower-Sugar Option: Reduce brown sugar and fold in 1/4 cup applesauce or mashed banana for natural sweetness.
FAQs
Q: Can I make this ahead of time?
A: Yes. Prepare the casserole up to the point of adding marshmallows, cover, and refrigerate for up to 24 hours. Add marshmallows and bake when ready.
Q: What’s the best sweet potato for this casserole?
A: Garnet or Beauregard varieties work well—their natural sweetness and moist texture mash smoothly without needing much added sugar.
Q: Can I skip the marshmallows?
A: Absolutely. For a less sweet version, top with a pecan streusel or shredded cheese for a savory twist.
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Crispy Sweet Potato & Red Lentil Patties
Crispy Sweet Potato Patties with Avocado Sauce
Sweet Potato Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm, nostalgic sweet potato casserole topped with golden mini marshmallows, perfect for holidays and family dinners.
Ingredients
- 4 medium sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes into even chunks. Place in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 12–15 minutes.
- Drain the potatoes and return them to a large bowl. Mash until smooth.
- Stir in the brown sugar, milk, melted butter, vanilla, cinnamon, nutmeg, and salt until evenly combined.
- Transfer the mixture to a greased baking dish and smooth the top with a spatula.
- Evenly sprinkle the mini marshmallows over the surface.
- Bake for 25–30 minutes, or until the marshmallows are puffed and golden brown.
- Let the casserole rest a few minutes, then serve warm as a side.
Notes
Make ahead and refrigerate for up to 24 hours before baking. For variation, try pecan streusel or omit marshmallows for a savory version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg