Sweet Potato Casserole with Marshmallow

The first time I brought sweet potato casserole to my in-laws' Thanksgiving, my father-in-law—who claimed to despise sweet potatoes—took three helpings. I watched from across the table as he tried to secretly scoop more marshmallow-topped goodness when he thought nobody was looking. That evening, he sheepishly asked if I'd share the recipe, and it's been requested at every holiday gathering since.

Last autumn, when my sister was going through a rough patch, I showed up at her door with this casserole still warm from the oven. We sat on her kitchen floor, two grown women eating straight from the dish with serving spoons, laughing until we cried. Something about the sweet comfort of this dish turned an ordinary Tuesday into a moment I'll never forget.

Ingredients

• Sweet Potatoes: I've learned to choose the deepest orange-fleshed varieties I can find, as they yield the most vibrant color and natural sweetness.
• Brown Sugar: Light brown gives just the right molasses undertone without overpowering the sweet potatoes' natural flavor.
• Vanilla Extract: Just a teaspoon transforms this from good to exceptional, adding depth that makes people wonder what your secret might be.
• Mini Marshmallows: They melt more evenly than large ones and create that perfect golden, slightly crisp top that people fight over.

Instructions

Prepare the potatoes:

Place your peeled and chunked sweet potatoes in cold water before bringing to a boil, letting them cook until a fork slides through with zero resistance. You'll know they're perfect when they practically fall apart as you drain them.

Create the creamy base:

While the potatoes are still hot, add the melted butter first so it incorporates beautifully. The warm spices will fill your kitchen with an aroma that makes everyone wander in asking what smells so good.

First bake:

Spread the mixture into your baking dish with the back of a spatula, creating little peaks and valleys that will catch pockets of marshmallow later. This initial bake sets the base and develops deeper flavor notes.

Marshmallow magic:

Scatter those mini marshmallows across the top like a blanket of snow, making sure to reach the edges. Watch closely during the final bake as they transform from white pillows to a crackly golden landscape in mere minutes.

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My youngest nephew once declared this casserole "cloud potatoes" and refused to eat regular sweet potatoes for months afterward. Every family gathering now includes him peeking into the kitchen asking if the cloud potatoes are coming today. Sometimes the simplest dishes become the threads that weave family traditions together.

Make-Ahead Options

One Christmas when our oven unexpectedly died mid-dinner prep, I discovered this casserole can be fully prepared up to the marshmallow stage a day in advance. I stored it covered in the refrigerator overnight, brought it to room temperature while the repairman worked his magic, then topped it with marshmallows just before the final bake. It might have actually tasted better with the extra time for the flavors to mingle.

Flavor Variations

During a particularly experimental phase in my kitchen, I added a tablespoon of orange zest to the sweet potato mixture and was stunned by how it brightened the entire dish. Another time when cooking for friends who love a bit of heat, I snuck in a quarter teaspoon of chipotle powder, creating this mysterious sweet-spicy undercurrent that had everyone trying to guess the secret ingredient.

Serving Suggestions

While traditionally served alongside turkey or ham, I've found this casserole pairs surprisingly well with spicy foods, the sweetness balancing heat beautifully. My neighbor once brought it to a potluck with barbecued ribs, and the combination was so perfect we now coordinate our dishes for every neighborhood gathering.

• For weeknight dinners, serve with a simple roast chicken and green salad for a meal that feels special without hours of work.
• At holiday gatherings, position this dish between savory sides to give people a sweet moment between bites of stuffing and green beans.
• If you have leftovers, warm portions gently in the microwave rather than the oven to preserve the marshmallow texture.

Save

This sweet potato casserole has earned its place at our table not just for its flavor, but for the memories created around it. Its warm, comforting presence feels like a hug in food form.

Questions & Answers

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the sweet potato mixture and pour it into the baking dish up to 24 hours in advance. Cover and refrigerate. Add the marshmallows just before the final bake to keep them fresh and toasted.

→ What spices pair well with sweet potatoes?

Cinnamon and nutmeg are classic choices, but ground ginger, allspice, and cardamom work beautifully too. A pinch of cloves adds warmth without overpowering. Start with small amounts and adjust to your taste preference.

→ How do I prevent the marshmallows from burning?

Keep the oven temperature moderate at 375°F and watch closely during the final 10–15 minutes. Marshmallows toast quickly, so check at the shorter end of the bake time. They should be light golden, not dark brown.

→ Can I make this dairy-free?

Absolutely. Substitute plant-based butter for regular butter and use non-dairy milk like almond, oat, or coconut milk. The texture and flavor remain creamy and delicious. Verify that marshmallows are vegan-friendly if needed.

→ What makes the topping so crispy?

Mini marshmallows toast under direct oven heat, creating a caramelized exterior while staying soft inside. The dry heat at 375°F ensures even browning. Don't cover the dish during this final bake for best results.

→ Can I add nuts to this dish?

Yes, a layer of chopped pecans or walnuts between the sweet potato mixture and marshmallows adds wonderful texture and richness. Toast them lightly first for deeper flavor, then scatter before the marshmallows.