How long it takes: just over an hour Equipment you’ll need: cooking pot, large mixing bowl, electric mixer or potato masher, 9 x 13 inch baking dish Servings: 14 (makes 7 cups) If you’re looking for more sweet potato recipes, be sure to try my vanilla bean mashed sweet potatoes or twice baked sweet potatoes. My family also enjoys this sweet potato casserole with a crunchy topping (a nut-free, dairy-free, and gluten-free recipe). If you prefer things more on the savory side, these scalloped sweet potatoes with Gruyère cheese and bacon are amazing.
Sweet Potato Casserole With Marshmallows
Easy. After combining the cooked sweet potatoes with brown sugar, butter, and spices, you simply spread the mixture into a baking dish, and top it with mini marshmallows near the end of the baking time. Super simple! Make ahead. I love that this casserole can be made ahead and either frozen or refrigerated until you’re ready to bake it. When you’re busy with dinner preparations whether it’s a holiday or not, a dish that can be made ahead is a real bonus. Not just for Thanksgiving! Sweet potatoes are available year round and this sweet potato casserole goes well with many meals. It’s a good alternative to regular potatoes. Serve it with classic meatloaf or baked breaded pork chops. Nut-free. So often sweet potato casserole recipes contain nuts. Even if you’re not worried about nut allergies, I know that many children, and some adults, don’t care for nuts in their food but almost everyone loves marshmallows! However, feel free to substitute a nutty streusel topping instead of the marshmallows if you want.
Ingredient Notes
Sweet Potatoes: You’ll need roughly four pounds of sweet potatoes. That’s six to seven medium-sized sweet potatoes. Look for sweet potatoes that are firm and smooth-skinned. If they are wrinkly or have soft spots, they are probably old and should be avoided. Butter: I usually use unsalted butter for cooking and baking so I can control the amount of salt added. Butter gives the casserole a rich flavor and creamy texture. Brown Sugar: Although sweet potatoes are naturally sweet, brown sugar enhances their flavor. You can easily adjust the amount of added sugar according to your taste. Vanilla: Pure vanilla extract subtly rounds out the flavor of this casserole. Cinnamon and Nutmeg: These warm baking spices are traditionally used to flavor sweet potato casserole giving it almost a pumpkin pie vibe. Mini Marshmallows: A gooey melting layer of toasted marshmallows is like icing on a cake. So good, and pretty, too!
How To Make Sweet Potato Casserole
Cook the sweet potatoes. You can choose your favorite method to cook the sweet potatoes, whether it’s boiling, baking, or pressure cooking. After testing various methods, we decided that boiling was the easiest. Simply peel and cut the potatoes into chunks and submerge the potatoes in a large pot of water. Bring to a boil, and simmer for about ten minutes, depending on how large the chunks are. The potatoes should be fork tender. Drain well. Once they are cooked, sweet potatoes should be refrigerated or frozen. Mash the potatoes. In a large bowl, combine the cooked potatoes with the butter. Cut the butter into small pieces so it will melt quickly when combined with the hot potatoes. Mash the cooked potatoes until smooth. You can use a potato masher or an electric mixer. We found that using a mixer was the easiest way to achieve a nice smooth texture. Add remaining ingredients. Mix in the brown sugar, vanilla extract, cinnamon, and nutmeg. Add a pinch of salt if you used unsalted butter. I usually taste a spoonful of the sweet potato mixture to check the sweetness and flavor before baking the casserole. Bake the casserole. Spread the mashed sweet potatoes in a large greased baking dish. Put the dish into a preheated oven (375°F) and bake until it’s heated through, about 25 minutes. If you have something else in the oven that requires a higher or lower temperature (325°F to 425°F), that’s okay. Simply adjust the baking time accordingly. Add marshmallow topping. Take the baking dish out of the oven and sprinkle an even layer of marshmallows on top. Pop the dish back into the oven and bake for ten minutes or so until the marshmallows are soft and golden brown.
Possible Recipe Variations
Add a nutty topping. If you’d rather have nuts than marshmallows, add a streusel topping. Add it right away and let it bake the entire time. Pumpkin pie! Use pumpkin pie spice instead of the cinnamon and nutmeg. Make a half batch. Serving a smaller crowd? It’s easy to halve the ingredients of this recipe for a smaller-sized casserole. However, remember you can always divide the casserole into two dishes and freeze one to use at a later date. Make handheld mini boats. Instead of using a baking dish, divide the sweet potato mixture into 12 mini soft tortilla taco bowls. Bake for 12 minutes. Carefully add mini marshmallows and bake for 2 more minutes or until marshmallows are puffy. It’s the perfect handheld sweet potato casserole. This recipe was originally posted in this format.
Make Ahead Ideas
Cook the sweet potatoes the day before so that they are ready to be mashed and combined with the other ingredients. You can also use your Instant Pot to cook them. Make the casserole ahead of time. If you prefer, prepare the recipe as directed but don’t bake it. Refrigerate up to 48 hours or cover tightly with foil and freeze it. Thaw overnight in the refrigerator before baking. Add topping after the casserole is baked.
Storing Leftovers
Refrigerate/freeze: Store baked sweet potato casserole in a tightly covered container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. For best results, thaw overnight before reheating. Reheat: Individual portions can be reheated in the microwave. Bake larger amounts in an oven-proof dish at 350°F until heated through. Quick-Start Guide!