This Southern Sweet Potato Casserole with Marshmallows is a classic side dish that makes an appearance on just about every holiday table! Sweetened with a touch of brown sugar, the creamy mashed potatoes are topped with crunchy pecans and fluffy marshmallows for an easy and convenient make ahead recipe.
Whether you're planning the Easter menu, preparing Christmas dinner, whipping up a buffet of Thanksgiving sides, or simply serving a Sunday supper, you cannot go wrong with a sweet potato casserole. While some might prefer a dish with no nuts, and others might love a streusel topping or Corn Flakes on top, there's no denying that a Southern Sweet Potato Casserole with Marshmallows is always a crowd favorite!
How to make Sweet Potato Casserole with Marshmallows:
I first discovered the easiest, most delicious preparation for mashed sweet potatoes from a Cook's Illustrated book years ago. I've used a similar technique for the base of this casserole, combining the cream, butter, salt and brown sugar with the sweet potatoes in one pot as they cook. It's so simple, and the potatoes turn out perfectly every time! Let's get started...
Ingredients:
- Sweet potatoes
- Butter
- Cream
- Brown sugar
- Salt
- Vanilla extract
- Pecans
- Miniature marshmallows
Are yams and sweet potatoes the same thing? Can you use yams in sweet potato casserole?
Yams and sweet potatoes are entirely different root vegetables. The skin of a yam looks kind of like tree bark, while a sweet potato is more reddish-brown. Real yams are more like yucca in texture and flavor. They have bumpy, tough brown skin (that looks almost tree trunk-like) with starchy, not sweet flesh. You cannot use yams in this sweet potato casserole; however, it's not likely that you'll actually find a true yam in your grocery store anyway. True yams are not readily available in this country and are seldom grown here. However, they are available throughout Latin America, Asia, India, West Africa, the South Pacific and the Caribbean.
To add to the confusion, canned sweet potatoes and long fresh sweet potatoes are often labeled as "yams." In other words, in American grocery stores, "yams" and "sweet potatoes" are actually the same thing and can be used interchangeably in most recipes.
First, peel, quarter and cut your sweet potatoes into ¼-inch thick slices.
Next, place the sweet potatoes in a large pot and add butter, cream, brown sugar and salt.
Cook the potatoes, covered, for about 35 minutes, or until they're fall-apart tender. At this point, add a little bit more cream and the vanilla extract, and then just mash or whip the potatoes until they're smooth and fluffy.
Transfer the mashed sweet potatoes to a 2-quart baking dish and sprinkle pecans and marshmallows over top.
Bake the casserole, uncovered, in a 375 degree F oven for about 15 minutes, or just until the marshmallows on top are golden brown. It doesn't take long, since the potatoes are already nice and warm!
What to serve with Sweet Potato Casserole:
This easy sweet potato casserole with marshmallows on top is the perfect addition to almost any meal. For instance, serve the side dish with your Easter ham, with a Thanksgiving turkey, or with your Christmas beef. Here are a few ideas to get you started:
- Grilled Steak or Ribeye Steak
- Salmon Patties, Grilled Salmon or Blackened Salmon
- 4-Ingredient Bacon Wrapped Pork Tenderloin or 4-Ingredient Pork Loin Roast
- Maple-Glazed Roasted Turkey Breast
- Crock Pot Ham with Cola Glaze or 5-Ingredient Baked Ham with Apricot Glaze
- Southern Bourbon-Glazed Beef Tenderloin
Make Ahead, Storing and Freezing Instructions:
- To prepare the Sweet Potato Casserole with Marshmallows ahead of time: You can prepare the sweet potato casserole 1-2 days in advance. First make the filling and smooth into your baking dish. Do not add the topping. Cover and refrigerate. When you’re ready to bake your sweet potato casserole, take it out of the fridge and allow the dish to come to room temperature for about 30 minutes. Cover and bake at 375 for about 10-15 minutes (or until the potatoes are nice and warm). Remove the cover, add the pecans and marshmallows on top, and return the casserole to the oven for about 15 more minutes (or until the marshmallows are golden brown).
- Can you freeze Sweet Potato Casserole with Marshmallows? Yes, but I recommend freezing the casserole before baking and without the topping. To freeze, make the filling and smooth into your baking dish. Do not add the pecans or marshmallows. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Allow it to come to room temperature for 30 minutes on the counter before baking. Cover and bake at 375 for about 10-15 minutes (or until the potatoes are nice and warm). Remove the cover, add the pecans and marshmallows on top, and return the casserole to the oven for about 15 more minutes (or until the marshmallows are golden brown).
- Baked sweet potato casserole will keep in the refrigerator for 4-5 days.
- How to reheat Sweet Potato Casserole with Marshmallows: Allow the dish to sit on the counter for about 30 minutes to come to room temperature. Cover loosely with foil (to prevent the marshmallows from burning) and bake in a 300 degree F oven just until warmed through (about 15-20 minutes).
Cook's Tips and Recipe Variations:
- Prefer your sweet potato casserole with no nuts? Just omit the pecans and use only marshmallows on top.
- To serve a larger crowd, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the cooking instructions remain the same.
- If you would like some warm spices in your casserole, you can add ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg to the sweet potatoes at the same time that you add the vanilla extract.
- While sweet potato casserole is typically served as a side dish on a holiday table, adding marshmallows on top makes it feel decadent enough to pass as an easy dessert! For a truly sweet treat, try serving the warm casserole with a scoop of vanilla ice cream.
More potato side dish recipes that you might enjoy:
- Cheesy Party Potatoes
- Southern Potato Salad
- Crispy Seasoned Oven Roasted Potatoes
- Aunt Bee's Southern Sweet Potato Casserole with Pecans
- Grilled Potatoes
- Easy Apple and Sweet Potato Casserole
Sweet Potato Casserole with Marshmallows
Ingredients
- 2 lbs. sweet potatoes, peeled, quartered and sliced ¼-inch thick
- 4 tablespoons salted butter, cut into 4 pieces
- ¼ cup heavy cream, divided
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- 2 cups miniature marshmallows
Instructions
- Combine sweet potatoes, butter, 2 tablespoons cream, sugar and salt in a large pot. Cook, covered, over low heat until potatoes are fall-apart tender (about 35-40 minutes).
- Remove from the heat, add remaining 2 tablespoons cream and vanilla extract; mash the potatoes with a potato masher or, for a fluffier, smoother texture, transfer potatoes to a large bowl and beat on high speed with an electric mixer.
- Transfer mashed potatoes to a 2-quart baking dish that has been sprayed with cooking spray.
- Sprinkle pecans over the potatoes and add marshmallows on top. Bake, uncovered, in a 375 degree F oven for 15-20 minutes (or until marshmallows are golden brown).
Notes
- Prefer your sweet potato casserole with no nuts? Just omit the pecans and use only marshmallows on top.
- To serve a larger crowd, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the cooking instructions remain the same.
- If you would like some warm spices in your casserole, you can add ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg to the sweet potatoes at the same time that you add the vanilla extract.
- While sweet potato casserole is typically served as a side dish on a holiday table, adding marshmallows on top makes it feel decadent enough to pass as an easy dessert! For a truly sweet treat, try serving the warm casserole with a scoop of vanilla ice cream.
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