Nothing says comfort food like a Sweet Potato Casserole With Marshmallows—it will surely satisfy your sweet tooth!
There are few things that say quintessential Thanksgiving more than sweet potato casserole. Well, besides turkey, of course. For many American families, this super-sweet side dish is an absolute staple at the dinner table. Whether you’re having one scoop or three, we won’t judge. Who can resist the flavors of cinnamon, lightly-toasted marshmallows and crispy pecans?
Those delicious flavors are part of the reason this casserole has become part of my regular dinner rotation. While it’s definitely on the sweeter side, I find it to be absolutely comforting for a Sunday family dinner. Granted, I’m not making it every week, but my family has come to expect this side dish as a treat. It’s also become my go-to potluck dish. Spoiler alert: no one really expects sweet potato casserole outside the autumn months! It’s always a pleasant surprise at any party. I’m sure you’ll love the sweet, creamy, and nutty goodness in each spoonful. I won’t be surprised if you keep coming back for this sweet and savory combo.
Is This Sweet Potato Casserole With Marshmallows Healthy?
Sweet potatoes are packed with all those good-for-you nutrients, such as vitamin A, vitamin C, potassium, and a lot of B vitamins. Yes, this casserole does sneak in some sugars and fats as well, so you’ll want to enjoy this dish in moderation. The good news is that even though sweet potatoes are high in sugar, the fiber content of the root vegetable helps to slow down the absorption. You can also make a few easy swaps to make this a bit healthier. You may find sweet potatoes naturally sweet enough, so you can omit the brown sugar. If you’re following a dairy-free or vegan diet, swap the butter for olive oil and check the label on your marshmallows, as some are vegan.
Building Your Own Unique Sweet Potato Casserole
I love to create more flavor profiles for this recipe, so I recommend that you visit your spice rack and start experimenting. First, let’s amp up those autumnal flavors. I like to add in nutmeg or allspice, since they pair so well with cinnamon. Another idea is to elevate the heat in the dish a bit with cayenne pepper or smoked paprika. Make sure you’re tasting as you go so that you get the perfect balance of sweet and spicy. For an adult version of this recipe, I’ll spike it with a splash of bourbon. The warming spices and hint of bourbon add extra depth to the casserole. Finally, let’s not forget about our toppings. If you don’t have pecans, you can use chopped walnuts to keep that nutty flavor. I also like to make a coconut streusel for another level of flavor.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container and kept in the fridge for up to 4 days. When you’re ready to reheat, warm the casserole in a 350°F oven for 15–20 minutes. You may want to top off the dish with a few more marshmallows if they’ve melted into the sweet potatoes. You can also freeze your leftovers for up to 3 months. I recommend storing leftovers in smaller portions so that it’s easier to reheat.
Serving Suggestions
Sweet potato casserole with marshmallows shines brightest when it’s served warm as a side dish for festive meals. It pairs wonderfully with Easy Turkey Meatloaf or Pork Steak. If you are looking for a lighter protein, I’d recommend Baked Honey Cajun Salmon. The flavors are very complementary to the sweet potatoes. I also feel like the salmon is a bit lighter so that I can enjoy that extra spoonful of sweet potatoes.
Also, don’t forget to get some other colors on your plate. Since I’m already in a casserole mood, I can easily pop a Green Bean Casserole With Frozen Green Beans into the oven. If I’m craving more green veggies, I’ll grab another baking sheet for Shaved Brussels Sprouts.
Ingredients
- 3 large sweet potatoes
- 1 tablespoon brown sugar
- 1 tablespoon butter
- Pinch of cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt and pepper
- 1/2 cup miniature marshmallows
- 2 tablespoons pecans
Instructions
- Preheat your oven to 375°F. Peel the sweet potatoes and cut into cubes.
- Boil the sweet potatoes in a pot of water for 15 minutes until tender. Drain and set aside.
- In a large bowl, mash the sweet potatoes along with the brown sugar, butter, cinnamon, and vanilla extract. Season with a pinch of salt and pepper.
- Spread the mashed potatoes into a baking dish or casserole dish and sprinkle with the marshmallows and pecans.
- Bake the casserole for 20 minutes in the preheated oven, or until the marshmallows are golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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