Sweet Potato Casserole with Marshmallows

5 from 1 vote

Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows is a comforting dish with a balance of flavors – the earthiness of sweet potatoes, the warmth of spices, and the sugary sweetness of marshmallows.

Prep Time15

Cook Time45

Total Time1

Course: Thanksgiving, Side Dish

Cuisine: American

Keyword: Sweet Potato Casserole

Servings: servings

Author: Julia Jolliff

Ingredients

3 pounds sweet potatoes cut into large cubes
1/2 cup brown sugar packed
1/3 cup butter softened
1 teaspoon vanilla extract
2 tablespoons maple syrup
1 cup pecans chopped, divided
1 tsp. cinnamon divided {or pumpkin pie spice}
pinch nutmeg
1/4 teaspoon allspice
salt to taste
2 cups mini marshmallows {or you can use regular if you want}

Instructions

Preheat oven to 375°F. Grease a 9 x 13 casserole dish and set aside.
Add water to a large pot and boil water on medium high heat.
Place sweet potatoes in the pot of boiling water. Simmer the sweet potatoes for 15-20 minutes or until the potatoes are fork tender. Drain the water.
In the pot that the potatoes were cooked in you can mash the sweet potatoes {or use a large bowl}.
Add the brown sugar, butter, 1/2 tsp. cinnamon, nutmeg, allspice, vanilla and maple syrup to the pot. Add in 1/2 cup of the pecans and mix. Spread the sweet potato mixture in the casserole dish.
Sprinkle the top of the sweet potato casserole with the marshmallows and other 1/2 cup of pecans and the remaining 1/2 tsp. cinnamon.
Bake in the oven for 20-25 minutes or until the marshmallows start to trun golden brown. Garnish with additional pecans and a sprinkle of cinnamon if you like.

Notes

Be careful not to overcook the potatoes, as they will absorb too much water and leave you with a watery casserole.
If you need to thicken the casserole, add 1-2 tablespoons of flour to the sweet potato batter.
This recipe is easily doubled up if you are feeding a crowd, just increase the size of pan or use 2 separate pans.
Leftovers can be stored in an airtight container in the fridge for 2-3 days, although the marshmallows will melt into the sweet potato. To reheat the casserole place back into a warm oven or heat up in the microwave. You can add extra marshmallows on top if you wish.
Store the casserole in an airtight container in the fridge for up to 3 days. Or freeze the casserole without the marshmallow topping for up to 3 months. Just be aware that the texture of the potatoes may change during the freezing and defrosting process.

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