With an always-enticing combination of sweet and savory flavors, no Southern Thanksgiving table is complete without this sensational sweet potato casserole with marshmallows.
Now, while I love my old-fashioned and classic sweet potato casserole with streusel topping, this recipe takes it to the next level with the addition of soft and sweet marshmallows. The golden brown and gooey marshmallow topping perfectly complements the buttery sweet potato. Because the sweet potato is only lightly sweetened, there’s the perfect balance between sweet and savory. Just wait, your family is guaranteed to ask you to serve this side dish year-round once they have a taste!
- 2 sweet potatoes
- Sugar or Splenda (you can also use dark or light brown sugar).
- Butter (either margarine or salted/).
- Mini marshmallows
- Store leftovers in an airtight container in the fridge for up to four days. When it’s time, reheat in the microwave.
- If you want to freeze this casserole, store it in an airtight container in the freezer, without the marshmallow topping, for up to six months. When it’s time to serve, thaw in the fridge and then add some new marshmallows on top before browning in the oven.
- While I prefer to boil my sweet potatoes because it takes the least amount of time, you can also cook your sweet potatoes in an instant pot, slow cooker, or in the oven. If you choose the oven option, you’ll want to cook them whole for about 45 to 60 minutes and then scoop out the centers, before moving on to the next step.
- I recommend using mini marshmallows in this recipe. However, if you’ve only got large marshmallows on hand, grab your pair of clean kitchen scissors and get chopping!
- If you’d prefer to make this Southern sweet potato casserole without marshmallows, another popular option is to sprinkle the top with a pecan streusel topping, like this recipe. You can also substitute chopped pecans for walnuts or almonds, or even add the nuts to your marshmallow topping for something different.
- For a richer taste, you can choose to pour melted butter over the marshmallows or substitute the milk for heavy cream.
- As for spice, you can stick with the traditional cinnamon or use pumpkin pie spice instead. You could also add cayenne or paprika if you prefer some spice.
Can I make my sweet potato casserole ahead of time?
Yes, you can make this easy sweet potato casserole recipe up to 48 hours in advance. Assemble the casserole as instructed and then cover and refrigerate. When it’s time to bake, sprinkle the top with marshmallows and follow the baking instructions.
Can I use canned yams or sweet potato?
I recommend using fresh sweet potato, but if you’ve only got canned sweet potatoes or yams on hand, skip the first step and just place your drained yams in the pot before adding the other ingredients. You’ll need about 1.5 to two pounds of canned yams.
Is this sweet potato casserole gluten-free?
Yes, this is a gluten-free sweet potato casserole. But just double-check that all ingredients don’t have any sneaky gluten additions.
Check out these other sensational sweet potato recipes:
- 2 large sweet potatoes or yams
- 1/2 cup sugar or Splenda
- 2 tablespoons margarine or butter
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1 egg
- marshmallows fruit flavored or plain
- Peel and cut up the sweet potatoes. Cover with water and cook until tender. Drain, then mash sweet potatoes with a potato masher or mixer.2 large sweet potatoes or yams
- Add margarine, sugar, cinnamon, and milk. Stir well. Add egg and blend well. If you add the egg to the hot and mashed sweet potato, it will begin to cook before it is blended and you will have scrambled eggs in your mixture.1/2 cup sugar or Splenda, 2 tablespoons margarine or butter, 1/2 teaspoon cinnamon, 1/2 cup milk, 1 egg
- Pour the sweet potato mixture into an ovenproof casserole dish or pie plate and cover with marshmallows. Place in a 350-degree oven and cook until marshmallows are puffed and slightly browned.marshmallows