Southern Sweet Potato Casserole with Marshmallows is a classic side dish that’s a perfect blend of creamy sweet potatoes and fluffy marshmallows.
This comforting dish is a staple for family dinners and special gatherings, loved for its rich, sweet flavors and delightful textures. Whether you’re serving it alongside a hearty main course or enjoying it as a dessert-like treat, this casserole is sure to impress!
Kitchen Equipment Needed
- Large pot
- Potato masher or hand mixer
- Mixing bowls
- 9×13-inch baking dish
- Spatula
Ingredients Overview
- Sweet Potatoes: The base of the casserole, providing a naturally sweet and creamy flavor.
- Brown Sugar: Adds a rich caramelized sweetness.
- Butter: Enhances the smooth texture and flavor.
- Milk: Creates a creamy consistency.
- Marshmallows: The iconic topping that toasts to golden perfection.
- Spices: Cinnamon and nutmeg add warm, cozy flavors.
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup (120 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar
- 1/4 cup (60 ml) milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 2 cups mini marshmallows
Instructions
- Prepare the Sweet Potatoes
- Preheat your oven to 375°F (190°C).
- Place the peeled and cubed sweet potatoes in a large pot of water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Mash the Sweet Potatoes
- Transfer the cooked sweet potatoes to a large mixing bowl. Mash until smooth using a potato masher or hand mixer.
- Mix the Filling
- Add the butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt to the mashed sweet potatoes. Mix until fully combined and creamy.
- Assemble the Casserole
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula.
- Add the Marshmallows
- Sprinkle the mini marshmallows evenly over the top of the sweet potatoes.
- Bake the Casserole
- Bake in the preheated oven for 15-20 minutes, or until the marshmallows are golden and bubbly.
- Serve Warm
- Remove the casserole from the oven and let it sit for 5 minutes before serving.
Step-by-Step Instructions
This simple recipe combines boiling, mashing, and baking for an easy-to-follow process. While the potatoes cook, you can prepare the other ingredients, making it a time-efficient dish.
Recipe Tips
- Choose Fresh Sweet Potatoes: Look for firm, evenly sized potatoes for even cooking.
- Make Ahead: Prepare the sweet potato mixture a day in advance and add the marshmallows just before baking.
- Customize the Topping: Add chopped pecans or a sprinkle of cinnamon to the marshmallows for extra texture and flavor.
What to Serve With This Recipe
- Roast Chicken or Turkey: Complements the sweetness of the casserole.
- Green Beans or Brussels Sprouts: A fresh vegetable side balances the richness.
- Cornbread: A Southern classic that pairs perfectly with sweet and savory dishes.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, use about 3 cups of canned sweet potatoes, drained and mashed.
Can I make it without marshmallows?
Absolutely! Swap the marshmallows for a pecan cble topping for a less sweet alternative.
Can I freeze leftovers?
Yes, store the casserole in an airtight container and freeze for up to 2 months. Reheat in the oven until warmed through.
Serving Suggestions
Serve this casserole warm with a dollop of whipped cream for a dessert-like experience or enjoy it alongside savory dishes for a delicious contrast. This versatile recipe is a guaranteed crowd-pleaser!
thern Sweet Potato Casserole
Ingredients
- 4 large sweet potatoes peeled and cubed
- 1/2 cup 120 g unsalted butter, softened
- 1/2 cup 100 g brown sugar
- 1/4 cup 60 ml milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 2 cups mini marshmallows
Instructions
- Prepare the Sweet Potatoes
- Preheat your oven to 375°F (190°C).
- Place the peeled and cubed sweet potatoes in a large pot of water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Mash the Sweet Potatoes
- Transfer the cooked sweet potatoes to a large mixing bowl. Mash until smooth using a potato masher or hand mixer.
- Mix the Filling
- Add the butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt to the mashed sweet potatoes. Mix until fully combined and creamy.
- Assemble the Casserole
- Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish. Smooth the top with a spatula.
- Add the Marshmallows
- Sprinkle the mini marshmallows evenly over the top of the sweet potatoes.
- Bake the Casserole
- Bake in the preheated oven for 15-20 minutes, or until the marshmallows are golden and bubbly.
- Serve Warm
- Remove the casserole from the oven and let it sit for 5 minutes before serving.
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