Discover the irresistible charm of a Mashed Sweet Potato Casserole With Marshmallows. This dish pairs velvety mashed sweet potatoes with the crunch of pecans and the playful sweetness of mini marshmallows. Perfectly balanced in flavor, it promises to delight your family and spark joyful conversation at any holiday gathering.

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I’ve always been intrigued by how a few simple ingredients can turn an everyday dish into something totally surprising. This recipe for Sweet Potato Casserole With Marshmallows is definitely one of those.

I love starting with 2 lbs of sweet potatoes that I peel and cube until they turn into about 4 cups of mashed goodness. Then I mix in 1/2 cup of unsalted melted butter together with 1/2 cup of brown sugar and 1/4 cup granulated sugar.

Adding in two large beaten eggs, 1/4 cup whole milk, 1 tsp vanilla extract and a pinch of salt makes it extra interesting and unique. Topped off with 1 cup of mini marshmallows and a handful of chopped pecans, it gives off a vibe that’s a bit different than your typical Mashed Sweet Potato With Marshmallows or even Chunky Sweet Potato Casserole.

I honestly think it’s a twist on the classic that you have to try.

Why I Like this Recipe

I really love this recipe because it reminds me of home — the sweet potatoes, sugared up with brown sugar and butter, make the dish feel so comforting and nostalgic. I also like how easy it is to make even though it tastes fancy, so I can whip it up without stressing out too much. I get a kick out of the crunchy pecans mixed with gooey marshmallows after baking; it gives a cool contrast in texture that makes every bite fun. Finally, I appreciate that it captures the whole holiday vibe without being overly complicated, making it a must-have for Thanksgiving and other family gatherings.

Ingredients

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Sweet potatoes: They are full of fiber and vitamins, giving natural sweetness and hearty texture.
Unsalted butter: Adds rich flavor and smooth texture, making the dish creamy and indulgent.
Brown sugar: Provides a deep molasses flavor and extra moisture that intensify the overall sweetness.
Granulated sugar: Brings in simple sweetness with a subtle crisp finish that balances the flavors.
Eggs: Offer protein and help bind the ingredients together for a firmer, satisfying texture.
Chopped pecans: Contribute a crunchy bite and healthy fats while adding a nutty robust flavor.
Mini marshmallows: Give a gooey, sugary finish that makes the casserole extra delightfull.

Ingredient Quantities

2 lbs sweet potatoes, pealed and cubed (about 4 cups mashed)

1/2 cup unsalted butter, melted

1/2 cup brown sugar

1/4 cup granulated sugar

2 large eggs, beaten

1/4 cup whole milk

1 tsp vanilla extract

1/2 tsp salt (or a pinch to taste)

1/2 cup chopped pecans

1 cup mini marshmallows

How to Make this

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1. Preheat your oven to 350°F and grease a medium sized casserole dish.

2. Boil the peeled and cubed sweet potatoes in a pot of water for about 15-20 mins until they’re fork tender then drain and mash them until smooth.

3. In a large bowl, mix together the mashed sweet potatoes, melted butter, brown sugar, granulated sugar, beaten eggs, whole milk, vanilla extract and salt until well combined.

4. Stir in the chopped pecans into the mixture.

5. Pour the sweet potato mix into your greased casserole dish and smooth out the top.

6. Bake the dish in the preheated oven for about 25 mins.

7. Take the casserole out of the oven and sprinkle the mini marshmallows evenly over the top.

8. Return the dish to the oven and bake for an additional 10 mins or until the marshmallows are melted and just starting to brown.

9. Let the casserole cool for a few minutes before serving.

10. Enjoy your delicious holiday side dish, it really is a must make for Thanksgiving!

Equipment Needed

1. Oven (preheated to 350°F)
2. Medium sized casserole dish (to grease and bake in)
3. Large pot (for boiling the sweet potatoes)
4. Colander (to drain the water once the potatoes are cooked)
5. Potato masher (to mash the cooked sweet potatoes until smooth)
6. Large mixing bowl (for combining all the ingredients)
7. Measuring cups and spoons (to measure out butter, sugars, milk, vanilla, and salt)
8. Whisk (to beat the eggs and blend the mixture thoroughly)
9. Spatula (for stirring the mixture and smoothing out the top in the casserole dish)

FAQ

How do I properly prepare the sweet potatoes?

Make sure you peel and cube the sweet potatoes evenly. Boil them until they're tender, then mash them well. If they're not soft enough, the mash might have lumps.

Can I make this dish ahead of time?

Yes you can! You can prep the mashed sweet potatoes and mix the ingredients ahead, then refrigerate it until you're ready to bake. Just keep in mind the marshmallows are best added right before you pop it in the oven.

What if I dont like marshmallows or want to reduce the sweetness?

No worries, you can simply lessen the amount of marshmallows or even omit them. Some folks also like to substitute with a pecan streusel topping for a crunch!

How do I get a crispy top on this casserole?

To get a nice crispy top, make sure you bake it at the right temperature and keep an eye on it. Sometimes adding the marshmallows in the final few minutes of baking helps them get that golden, toasted look.

Can I freeze this casserole if I have leftovers?

It's not the best candidate for freezing cause the texture of both the mashed sweet potatoes and marshmallows can change. Its really best enjoyed fresh out of the oven.

Sweet Potato Casserole With Marshmallows Recipe Substitutions and Variations

Sweet potatoes: Try using butternut squash if you want a slightly different flavor. Its texture is close enough and it works well in casseroles
Unsalted butter: You can use salted butter or even coconut oil for a dairy free twist. Just keep in mind the salt content if you opt for salted butter
Whole milk: Almond milk or soy milk makes a great substitution if you’re looking to go dairy free. They blend in really well with the other ingredients
Chopped pecans: Walnuts or almonds can be used instead if pecans aren’t available. They give a similar crunch and nice nutty taste
Granulated sugar: Maple syrup or even a bit more brown sugar can work in a pinch. It might change the sweetness a bit but it still tastes delicious

Pro Tips

1. Toast the pecans in a dry skillet for a few minutes before mixing them into the sweet potatoes. It really brings out a nutty flavor and adds a nice crunch that makes the dish extra tasty.
2. Let the cooked sweet potatoes cool for a bit before mashing. Mixing in melted butter and sugars when they’re too hot can change the texture of the dish, so giving them a few minutes to chill helps a lot.
3. When adding the mini marshmallows on top, keep a close eye on them while they’re in the oven. They melt really fast and if you wait too long they might burn, so its best to watch them and take it out when they just start to brown.