Sweet Potato Casserole With Marshmallows Recipe

Experience a delightful holiday heirloom that marries baked sweet potatoes, vanilla, and warm spices in a mouthwatering dish. This Mashed Sweet Potato Casserole With Marshmallows features a crunchy pecan topping, creating an irresistible balance of textures and flavors. Perfect for festive gatherings and an adventurous twist on Candy Yams With Marshmallows.

I love making this Sweet Potato Casserole With Marshmallows for Thanksgiving. Its a true holiday must that brings together the warm flavors of mashed sweet potatoes, a bit of granulated sugar, lightly beaten eggs, whole milk, melted unsalted butter, and a splash of vanilla extract.

I also add in ground cinnamon, nutmeg and salt to enhance the natural sweetness of the potatoes. Top it off with mini marshmallows and chopped pecans for a little crunch that makes it extra special.

Not only is its taste amazing but its nutritional value is quite good too, as sweet potatoes provide a good dose of vitamin A and fiber. This recipe, which you may also hear called Mashed Yams With Marshmallows or even Southern Sweet Potato Casserole With Marshmallows, sticks true to the classics and has been a favorite at my family gatherings for years.

Enjoy and happy cooking!

Why I Like this Recipe

I love this recipe because it just combines all my favorite flavors in a way that feels both comforting and nostalgic. The sweet potatoes mixed with a bit of sugar and spices like cinnamon and nutmeg gives it a warm, homely flavor that reminds me of family get-togethers. I also really dig the texture contrast from the soft mashed potatoes and the crunchy pecans, plus those mini marshmallows on top which melt into a sweet, gooey layer. And honestly, it’s super easy to whip up even when I’m in a hurry, making it perfect for holiday gatherings even when I might mess up a measurement or two.

Ingredients

• Sweet potatoes are naturally sweet, rich in fiber and vitamins, and provide healthy complex carbs.
• Granulated sugar sweetens the dish while balancing tangy spice and nut flavors.
• Eggs provide protein and bind everything for a smooth, custardy texture.
• Whole milk gives creaminess and unifies ingredients, making the casserole extra rich.
• Melted butter adds a rich, creamy feel and mellow flavor to every bite.
• Mini marshmallows bring sugary, gooey sweetness that perfectly contrasts hearty potatoes.
• Chopped pecans add crunch and healthy fats with a bold, nutty taste.
• Cinnamon and nutmeg infuse warming spice giving the dish a cozy aroma.

Ingredient Quantities

• 4 cups mashed sweet potatoes (about 4 medium ones, baked until soft and mashed)
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/4 cup whole milk
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup mini marshmallows
• 1/2 cup chopped pecans

How to Make this

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

2. In a large bowl, combine 4 cups mashed sweet potatoes, 1/2 cup granulated sugar, 2 lightly beaten eggs, 1/4 cup whole milk and 1/3 cup melted unsalted butter.

3. Stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt until well mixed.

4. Pour the mixture into the prepared baking dish and smooth out the top with a spatula.

5. Sprinkle 1 cup mini marshmallows evenly over the sweet potato mixture.

6. Then scatter 1/2 cup chopped pecans on top of the marshmallows.

7. Bake in the preheated oven for about 25 to 30 minutes or until the marshmallows are melted and slightly golden.

8. Once out of the oven, let the casserole sit for a few minutes so it firms up a bit.

9. Serve warm and enjoy this delicious holiday side dish!

Equipment Needed

1. Oven
2. Medium-sized baking dish
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or fork (for lightly beating the eggs)
6. Spatula (to smooth out the mixture)
7. Knife (for chopping pecans)

FAQ

Sweet Potato Casserole With Marshmallows Recipe Substitutions and Variations

• For the granulated sugar, you can use an equal amount of light brown sugar which will add a bit of extra flavor.
• If you dont have unsalted butter, try coconut oil in the same amount pretty much works the same in this recipe.
• Instead of whole milk, almond milk or oat milk can be used and the casserole will still turn out tasty.
• You can also replace each egg with a flax egg (mix 1 tbsp ground flaxseed with 3 tbsp water) if you need an egg-free option.

Pro Tips

1. Make sure your mashed sweet potatoes are super smooth, cuz any lumps can really mess up how evenly the flavors mix in the dish.
2. Let your eggs come to room temp before you beat them. It helps all the ingredients blend together better and regular cold eggs might mess up the texture.
3. Toasting the pecans for a few minutes in a dry pan before sprinkling them on can really boost the flavor, so it feels more gourmet.
4. Keep an eye on it in the oven. Ovens run different so you might need to adjust the time a bit if the marshmallows or the top start browning too soon or too slowly.