Sweet Potato Marshmallow Delight

This sweet potato casserole with marshmallows combines creamy spiced sweet potatoes with a crunchy pecan streusel topping and gooey marshmallows for the ultimate holiday side dish. The contrast between the smooth potato base and the dual toppings creates a perfect balance of textures and flavors that will have everyone reaching for seconds.

I've been making this casserole for over a decade, and it's the one dish my family specifically requests by name every Thanksgiving. The recipe has evolved over the years as I've perfected the balance of sweetness and spice.

Ingredients

• Sweet potatoes: These starchy root vegetables provide natural sweetness and a vibrant orange color. Look for firm potatoes with smooth skin for the best flavor.
• Butter: Adds richness and helps create a velvety smooth texture. Use unsalted to control the salt level.
• Milk: Creates creaminess in the potato mixture. Whole milk works best but any variety will do.
• Brown sugar: Provides depth of flavor with its molasses notes. Make sure it's fresh and not dried out.
• Maple syrup: Adds a complex natural sweetness. Use pure maple syrup rather than pancake syrup for better flavor.
• Cinnamon: Brings warmth and classic fall flavor. Ground cinnamon should be replaced yearly for maximum potency.
• Egg: Acts as a binder and gives structure to the casserole. Bring to room temperature before using.
• Vanilla: Enhances the sweet flavors. Pure vanilla extract offers the cleanest flavor.
• Flour: Creates structure in the streusel topping. All purpose works perfectly here.
• Pecans: Add crunch and nutty flavor to contrast with the soft potatoes. Toast them lightly for enhanced flavor.
• Miniature marshmallows: Create the classic gooey golden topping. Mini marshmallows melt more evenly than large ones.

Step-by-Step Instructions

Roast the sweet potatoes:

Preheat oven to 350°F and line a sheet pan with foil and cooking spray. Prick potatoes with a fork several times and roast for 45 to 60 minutes until completely tender when pierced. The slow roasting brings out the natural sugars and creates deeper flavor than boiling.

Prepare the filling:

Once potatoes are cool enough to handle, split them open and scoop the flesh into a large mixing bowl. Add butter, milk, brown sugar, maple syrup, cinnamon, egg, and vanilla. Take your time mashing thoroughly until the mixture is mostly smooth but not completely puréed. Some texture is welcome here.

Assemble the base:

Grease your baking dish thoroughly with cooking spray, ensuring all corners are coated. Transfer the sweet potato mixture to the prepared dish, spreading it evenly with a spatula. Press the mixture slightly to eliminate any air pockets which could cause uneven cooking.

Make the streusel:

In a separate bowl, combine brown sugar, flour, melted butter, and chopped pecans. Use your fingers or a fork to work the mixture until it resembles coarse crumbs with no dry flour remaining. The texture should be like wet sand that holds together when squeezed.

Bake the first layer:

Sprinkle the streusel evenly over the sweet potato mixture, covering the entire surface. Bake at 350°F for 25 to 30 minutes until the topping begins to turn golden brown and the edges of the casserole are set. The center should still have slight movement.

Add marshmallows:

Remove the casserole from the oven and quickly sprinkle marshmallows over the top, covering completely. Return to oven for just 3 to 5 minutes until marshmallows are puffed and golden. Watch carefully as they can burn quickly.

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The maple syrup is truly the secret ingredient in this recipe. I discovered its importance one year when I ran out and used only brown sugar. The family immediately noticed something was missing. Now I make sure to keep pure maple syrup on hand specifically for this dish.

Make Ahead Options

This casserole is perfect for holiday planning. You can prepare the sweet potato mixture up to two days ahead and refrigerate it in an airtight container. On serving day, bring it to room temperature, spread in your baking dish, add the streusel topping, and bake as directed. Always add the marshmallows just before serving for the best texture and appearance.

Flavor Variations

While this classic version is my family's favorite, you can customize this recipe to suit your taste preferences. Try adding a pinch of nutmeg or ginger to the sweet potato mixture for extra warmth. For an adult version, a tablespoon of bourbon mixed into the filling adds sophisticated flavor. You could also swap the pecans for walnuts or even candied pecans for extra sweetness.

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Serving Suggestions

This sweet potato casserole pairs beautifully with roast turkey, ham, or prime rib. For a complete holiday meal, serve alongside green bean casserole, cranberry sauce, and dinner rolls. While traditionally a side dish, leftovers can transform into an incredible breakfast when topped with a dollop of Greek yogurt the next morning.

Storage Instructions

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The texture of the marshmallows will change slightly, but the flavor remains delicious. To reheat, cover with foil and warm in a 300°F oven until heated through, about 15 to 20 minutes. For individual portions, microwave on 50 percent power to avoid overheating.

Frequently Asked Questions

→ Can I make sweet potato casserole ahead of time?

Yes! You can prepare the sweet potato mixture and add the pecan streusel topping up to 2 days in advance. Cover and refrigerate, then bring to room temperature before baking. Add the marshmallows just before the final few minutes of baking for best results.

→ Can I use canned sweet potatoes instead of fresh?

Yes, you can substitute canned sweet potatoes. Drain them well and mash according to the instructions. You may need to adjust the sweetness since canned varieties often come packed in syrup.

→ How do I prevent the marshmallows from burning?

Add the marshmallows only during the final 3-5 minutes of baking as instructed in the recipe. Watch them closely as they can go from perfectly golden to burnt very quickly.

→ Can I make this without nuts for allergies?

Absolutely! You can omit the pecans from the streusel topping and it will still be delicious. Consider adding some oats to maintain a similar texture, or simply use the brown sugar and flour mixture.

→ Can I freeze sweet potato casserole?

Yes, you can freeze this casserole before adding the marshmallows. Prepare through the streusel topping, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, bake until hot, then add marshmallows for the final few minutes.

→ What's the best way to achieve smooth sweet potatoes?

For the smoothest texture, use a hand mixer or food processor rather than a potato masher. Make sure your potatoes are completely soft when roasted - they should yield easily to a fork.