Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows: A Cozy Thanksgiving Tradition

As the leaves turn golden and the air carries a crispness that hints at the Holiday season, I can’t help but remember the scrumptious sweet potato casserole my grandmother used to make. Her kitchen would fill with the scent of sweet, creamy goodness, and the bubbling layers of buttery marshmallows were a sight to behold. This Sweet Potato Casserole with Marshmallows has become a cherished staple in my home, bringing warmth and comfort to our gatherings.

With its creamy texture and the delightful crunch of pecans topped with gooey marshmallows, this dish isn’t just a side; it’s truly a centerpiece of joy at our family table. Perfect for the upcoming Holiday season, this easy recipe will leave everyone asking for seconds. Trust me; this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Easy to Prepare: This sweet potato casserole is straightforward and comes together in a breeze, making it a perfect weeknight or Holiday dish.
• Crowd-Pleasing Delight: With its creamy sweetness and delightful crunch, it’s a dish that everyone—from kids to grandparents—will love.
• Comfort Food at Its Best: The combination of sweet potatoes, mini marshmallows, and pecans creates flavors that are rich, indulgent, and oh-so-comforting.
• Versatile: Whether for a Holiday dinner or a cozy family gathering, this casserole is perfect for any occasion.
• Make-Ahead Friendly: Prep it the day before and pop it in the oven just before serving; it’s that easy!

What You’ll Need

Gather these simple ingredients for your Sweet Potato Casserole with Marshmallows:

• 3 cups sweet potatoes, cooked and mashed
• 1 cup sugar
• 1/2 cup milk
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1 cup pecans, chopped
• 1/2 teaspoon salt

How to Make Sweet Potato Casserole with Marshmallows

Let’s dive into the steps that will lead you to a delightful casserole that will warm your heart.

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, beaten eggs, vanilla extract, and salt. Mix until smooth and creamy.
3. Pour the sweet potato mixture into a greased baking dish, spreading it out evenly.
4. In a separate bowl, mix the chopped pecans and mini marshmallows together until well combined.
5. Sprinkle the pecan and marshmallow mixture generously over the sweet potato layer, covering it completely.
6. Bake in the preheated oven for 25-30 minutes, or until the marshmallows turn a lovely golden brown and the casserole is heated through.

Variations & Creative Twists

If you’re feeling adventurous or want to give your casserole a unique spin, here are a few delightful twists to try out:

• Coconut Delight: Add 1 cup of shredded coconut to the topping for a tropical flair that enhances the sweetness.
• Spiced Up Version: Mix in a pinch of cinnamon and nutmeg for a cozy, spiced warmth that complements the sweetness of the potatoes beautifully.
• Maple Syrup Magic: Replace sugar with pure maple syrup to infuse your casserole with a rich, caramel-like sweetness.
• Creamy Addition: Stir in some cream cheese with the sweet potato mixture for an even creamier texture and a touch of tanginess.

Chef Emma’s Helpful Tips

To ensure your casserole turns out perfectly every time, here are some of my best kitchen secrets:

• Make-Ahead Advice: You can prepare this casserole a day in advance. Just assemble and refrigerate it, then pop it in the oven when you’re ready to serve.
• Ingredient Swaps: Have leftover sweet potatoes? Use them! Just make sure they are well-mashed to create that creamy consistency.
• Storage Suggestions: Leftovers can be stored in the fridge for up to 3 days. Reheat gently in the oven to maintain the texture.

Nutrition Information per Serving

Let’s take a closer look at what’s inside:

• Serving Size: 1/8 of the casserole
• Calories: 300
• Carbohydrates: 39g
• Sugar: 19g
• Fat: 14g
• Protein: 3g
• Sodium: 150mg

Frequently Asked Questions

Here are some common questions I hear about making this Sweet Potato Casserole:

• Can I make this ahead?
  Yes! Prepare everything the day before, cover and refrigerate, then bake when you’re ready to serve.

• Can I use different ingredients?
  Absolutely! You can incorporate flavors like cinnamon or maple syrup, or even add nuts and fruits.

• How do I store leftovers?
  Store any leftovers in an airtight container in the fridge for up to 3 days.

• How long does it last?
  If stored properly, it will last for about 3 days in the refrigerator.

Wrapping It Up

This Sweet Potato Casserole with Marshmallows is more than just a dish; it’s a tradition, a cozy experience that wraps you in warmth and delight. My hope is that every bite brings you memories of laughter, family gatherings, and all the goodness that comes with the Holiday season.

Save this Sweet Potato Casserole with Marshmallows to your Holiday baking board so it’s ready when you need a cozy treat! Happy cooking and even happier memories!

Sweet Potato Casserole with Marshmallows

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• Author: Chef Emma
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A cozy sweet potato casserole with a creamy base and topped with mini marshmallows and crunchy pecans, perfect for the holiday season.

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Ingredients

Scale 1x2x3x

• 3 cups sweet potatoes, cooked and mashed
• 1 cup sugar
• 1/2 cup milk
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1 cup pecans, chopped
• 1/2 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, beaten eggs, vanilla extract, and salt. Mix until smooth and creamy.
3. Pour the sweet potato mixture into a greased baking dish, spreading it out evenly.
4. In a separate bowl, mix the chopped pecans and mini marshmallows together until well combined.
5. Sprinkle the pecan and marshmallow mixture generously over the sweet potato layer, covering it completely.
6. Bake in the preheated oven for 25-30 minutes, or until the marshmallows turn a lovely golden brown and the casserole is heated through.

Notes

Make-ahead friendly; can be prepared a day in advance and stored in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 19g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg

Keywords: sweet potato, casserole, marshmallows, holiday side dish, comfort food