Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows is the ultimate comfort food that perfectly blends sweet, creamy, and gooey goodness into one delightful dish. Often a holiday favorite, this recipe has become a year-round staple for families who love its nostalgic flavor and festive appeal. Whether you’re planning a Thanksgiving feast or a cozy Sunday dinner, this casserole adds warmth to any table. Featuring tender sweet potatoes, rich brown sugar, zesty orange juice, and fluffy marshmallows, this dish is as fun to make as it is to eat.

Why You’ll Love This Sweet Potato Casserole with Marshmallows

This sweet potato casserole offers a unique combination of flavors and textures that will delight everyone at the table. The natural sweetness of the potatoes pairs beautifully with the buttery, cinnamon-infused mash, while the golden marshmallow topping adds a caramelized crunch that kids and adults both adore. It’s simple to make, budget-friendly, and a guaranteed crowd-pleaser. Plus, it’s easy to prepare ahead of time and just pop in the oven when you’re ready.

Ingredients

• 5 sweet potatoes, peeled and sliced
• 1/2 cup packed brown sugar
• 1/4 cup butter
• 3 tablespoons orange juice
• 1 pinch ground cinnamon
• 1 (10.5 ounce) package miniature marshmallows

Step-by-Step Instructions for Making Sweet Potato Casserole with Marshmallows

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
2. Cook the sweet potatoes. Place the peeled and sliced sweet potatoes in a large saucepan, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain well and transfer to a large mixing bowl.
3. Mash and blend. Mash the sweet potatoes until smooth. Add brown sugar, butter, orange juice, and a pinch of cinnamon. Mix with an electric mixer until fully combined and creamy.
4. Assemble the casserole. Spread the sweet potato mixture evenly into the prepared baking dish.
5. Add marshmallow topping. Evenly sprinkle miniature marshmallows over the top.
6. Bake until golden. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is heated through and the marshmallows are puffed and golden brown.
7. Cool slightly and serve. Let the dish rest a few minutes before serving to allow the topping to set.

Helpful Tips

• For extra flavor, mix in a pinch of nutmeg or ground ginger.
• Use an electric hand mixer for an ultra-smooth mash.
• To make it ahead of time, assemble the casserole without the marshmallows and refrigerate. Add marshmallows just before baking.
• Line your baking dish with parchment paper for easier cleanup.

Substitutions And Variations

• Vegan option: Use vegan butter and marshmallows.
• No orange juice? Substitute with apple juice or milk.
• Low-sugar alternative: Reduce the brown sugar and use unsweetened marshmallows.
• Nutty topping: Add a layer of chopped pecans before the marshmallows for a crunchy twist.
• Spiced version: Stir in ground cloves or allspice for a more aromatic flavor.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated 350°F oven for 10–15 minutes or microwave individual portions until heated through. If freezing, do so before adding marshmallows. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight, add marshmallows, and bake as instructed.

Nutritional Information

• Calories: 267
• Total Fat: 3g
• Saturated Fat: 1g
• Sodium: 143mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Total Sugars: 38g
• Protein: 2g
• Vitamin C: 5mg
• Calcium: 39mg
• Iron: 1mg
• Potassium: 306mg

Serving Suggestions

Serve this casserole as a side dish with roasted turkey, glazed ham, or grilled chicken. It also pairs beautifully with a crisp green salad or steamed green beans for a well-rounded meal. For dessert-like enjoyment, top with a drizzle of maple syrup or a sprinkle of crushed pecans.

Frequently Asked Questions About Sweet Potato Casserole with Marshmallows

Can I use canned sweet potatoes? Yes, just be sure to drain them thoroughly before mashing to avoid excess moisture.

How do I prevent the marshmallows from burning? If they begin to brown too quickly, loosely cover the dish with aluminum foil during the final minutes of baking.

Can I make it ahead of time? Absolutely. Assemble the casserole without marshmallows and store in the fridge for up to 2 days. Add the marshmallows right before baking.

What can I use instead of marshmallows? A pecan streusel topping is a great alternative.

Is this dish gluten-free? Yes, just ensure your marshmallows and other ingredients are certified gluten-free.

Conclusion

Thank you so much for stopping by to check out this Sweet Potato Casserole with Marshmallows recipe. It’s truly one of my all-time favorite comfort dishes—easy to make, rich in flavor, and sure to bring smiles to any table. Whether you’re serving it at a family gathering or treating yourself to a cozy night in, this casserole never disappoints. I hope it becomes a beloved addition to your recipe collection. Happy cooking and thanks for being part of our food-loving community!

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