Sweet potato casserole with marshmallows is an easy recipe for your family Thanksgiving and Christmas feast.
Sweet, warming delicious recipe of sweet potato casserole with pecans and marshmallows. This sweet potato side dish is perfect to pair with Whole Roasted Chicken or turkey. Otherwise, if you are making a vegetarian feast, you can pair it with Whole Roasted Cauliflower.
There are many variations of sweet potato casserole recipes. I bet every mom has her own recipe for holidays, right? This marshmallow sweet potato casserole is gluten-free and made without eggs. But full of flavor and perfectly sweet to have on the side or as a transition to dessert.
If you want a vegan sweet potato casserole, use vegan butter instead of regular and check the package with marshmallows. Vegan marshmallows should be made without gelatin.
Topping for sweet potato casserole
I think it is a great dish to make for a small Thanksgiving. Moreover, I think sweet potato casserole is the most popular Thanksgiving side dish.
Many recipes have either marshmallow or pecans. But why choose one or another, when you can put both on top! Do you agree?
You can use walnuts instead of pecans.
By the way, adding marshmallows to the casserole was a marketing trick. For the first time sweet potatoes and marshmallows are mentioned together in a marketing recipe booklet in 1917. Can you guess what was selling the company?
Anyways, this combination became a classic ever since. But you can totally eat it without them! However, it looks so beautiful. It reminds me how orange fall and white winter dance together!
How to make sweet potato casserole with marshmallows from scratch
No canned potatoes! Sweet potato casserole with marshmallows and pecans is an easy recipe anyone can make!
First you need to peel about 1,5 kg/ 3,3 lbs sweet potatoes. Cut them into cubes and place in a large pot.
Cover sweet potatoes with water, bring to boil and cook on medium heat 10-15 minutes. Check with a fork if the potatoes are tender. If the fork goes into potato, they’re cooked through.
Sweet potatoes absorb the water really well, so it’s ok to let them be slightly under-cooked. You will bake them later.
Drain potatoes in the colander or large sieve very well. Leave as less water as possible, because the extra water will make the casserole mushy and runny.
Place drained potatoes in a large bowl. Mash with the fork, potato masher or hand mixer. Mix butter into warm potato mash. It will melt, making the casserole richer and more velvety.
Add brown sugar and mixed spices. I used ginger, nutmeg and cinnamon. I also added brown sugar and a pinch of salt. Mix together, then add half of crushed or chopped pecans and mix again.
Distribute the mixture to the baking pan. Add more chopped pecans, then marshmallows on top.
Bake 20 minutes in oven preheated to 355 F / 180 C until lightly browned and bubbly.
How to thicken sweet potato casserole
This sweet potato casserole is made without milk, but you should drain potatoes well. If you see that casserole looks soupy, you can thicken it with cornstarch.
In a small bowl mix 1 tbsp of cornstarch with 1 tbsp of milk or water. Mix well with mashed sweet potato, then continue with topping.
Alternatively, you can bake sweet potato, cut into cubes, instead of boiling. It needs about 35 minutes in 400 F / 204 C hot oven.
Also, if your potato mash is too runny or watery, you can carefully cook out the excess moisture until it evaporates. Use a low heat and mix potato mash with a spatula, so it doesn’t burn.
How to reheat sweet potato casserole
Reheat the casserole about 10 minutes in the oven, preheated to 355 F / 180 C. If you have the leftovers, you can microwave them for about 2 minutes.
I enjoyed sweet potato casserole leftovers for breakfast.
How to freeze sweet potato casserole
Cook the casserole or leftovers, then cool it to room temperature. Remove the topping or don’t add marshmallows while baking. Marshmallows won’t hold up well. It is better to add them after thawing.
Transfer to the freezer friendly container and store up to two months.
Alternatively, you can wrap the baking tray with two layers of aluminum foil and freeze up to two months.
How to make sweet potato casserole ahead of time
You can make sweet potato casserole ahead of time. Prepare the sweet potato mix and distribute it to the baking tray. Let it cool, cover with plastic and leave in the fridge.
On the day of serving, remove the plastic wrap, add marshmallows and pecans on top. Don’t leave the marshmallows in the fridge, as they become soggy and won’t brown in the oven!
Let in stand about 10 minutes, while preheating the oven and bake 20-25 minutes until marshmallows browned and filling bubbling.
You can also cut the potatoes couple days in advance. Store cut potatoes in the fridge, in a bowl or pot, covered with water. Otherwise, they will dry out.
Can you use yams instead of sweet potatoes?
Yams are different vegetables, they are more starchy, fibrous and pale. Yams originate from Africa and Asia, while sweet potatoes a native to Americans. This traditional sweet potato casserole is made with… sweet potatoes! These vegetables have more orange color and are sweeter to taste. So it is a perfect choice for your Thanksgiving or Christmas table.
How to choose and store sweet potatoes
Choose vegetables without cuts and bruises, so they will keep longer.
Don’t store sweet potato in the refrigerator, as they may be hard in the center. Better find a cool and dark place and store in a bag, made from cloth or paper.
Are you making virtual Thanksgiving this year? You should check out our 101 Awesome Thanksgiving recipes to find more ideas.
But don’t think that sweet potatoes are only for Thanksgiving! It’s packed with vitamins and nutrients. We have more sweet potato recipes. Try our Sweet Potato soup that warms very well on a cold day. Baked sweet potato fries are healthy snack idea for games or movies.
Don’t forget to follow us on Pinterest, Instagram and Facebook! And if you make this sweet potato casserole with marshmallows or one of our other recipes, tag us to let us know. We love to see what you are cooking this Thanksgiving and Christmas!
Sweet Potato Casserole with Marshmallows
- 1,5 kg sweet potatoes 3,3 lbs or 4 large potatoes
- 1/2 cup butter 110 g
- 1/2 cup brown sugar
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup pecans 100 g
- 1,5 cup mini marshmallows 100 g
- Preheat oven to 355 F / 180 C.
- Wash, peel and cut potatoes in cubes. Place them in a large pot. Cover potatoes with water.
- Bring to the boil. Cook 15 minutes on medium heat.
- Drain potatoes in sieve or colander. Transfer them to the large bowl.
- Using the fork or hand mixer, mash or blend until desired consistency.
- Add butter and continue mashing until incorporated.
- Add sugar, spices and salt. Mix everything.
- Crush half of pecans with hands or knife. Mix in the sweet potato mash.
- Transfer mashed potatoes to the 7 x 10 inch / 18 x 25 cm baking dish. Gently press and smooth the top.
- Crush leftover pecans and sprinkle on top of casserole.
- Top with mini marshmallows.
- Bake 20 minutes until marshmallows are golden brown and filling is bubbly. Let it cool 10 minutes before serving.