You’ll fall in love with this soul-warming dish—the best Sweet Potato Casserole topped with perfectly toasted marshmallows! How’s THAT for sweet?
Table of Contents
Have you ever thought that “sweet” potatoes was a bit of a misnomer? I mean, sure, they’re sweeter than your average spud but can you make them even sweeter? The answer is, obviously, yes. Especially when dusted with just the right amount of cinnamon, dotted with crispy pecans, roasted until toasty, and then topped off with a generous layer of golden, lightly-toasted marshmallows.
I’m posting this partially because Thanksgiving is coming up (even sooner for our friendly neighbors up north!) but this casserole suits any day, any meal, really. Serve it up as a fabulous side dish with your lazy Sunday roast or as the highlight of a laid-back weekend dinner. You’ll love the sweet, creamy, and nutty goodness in each mouthful. It’s a sweet side dish but also akin to comfort food classics like Shepherd’s Pie or rustic Scalloped Sweet Potatoes.
So, buckle up, as we’re about to explore the tantalizing combo of sweet and savory that you’ll keep coming back for.
Is Sweet Potato Casserole Healthy?
That sweet potato casserole is packed with all those good-for-you nutrients, thanks to its star: the sweet potato. Yes, it does sneak in some sugars and fats as well, so limit yourself to one serving at a time! If you’re watching your diet, you can totally make it healthier. Think about cutting down on the sugar or swapping butter for a healthier option, like olive oil.
INGREDIENTS
This list of ingredients just screams autumn!
- 3 large sweet potatoes
- 1 tbsp brown sugar
- 1 tbsp butter
- 1/4 tsp vanilla extract
- 2 tbsp pecans
- pinch of cinnamon
- pinch of salt and pepper
- 1/2 cup miniature marshmallows
INSTRUCTIONS
Prep
Preheat your oven to 375°F. Peel the sweet potatoes and cut them into cubes.
Boil
Boil the sweet potatoes in a pot of water for 15 minutes until tender. Drain and set aside.
Mash
In a large bowl, mash the sweet potatoes along with the brown sugar, butter, cinnamon, and vanilla extract, and season with a pinch of salt and pepper.
Spread
Spread the mashed potatoes into a baking dish or casserole and top with the marshmallows and a sprinkle of pecan nuts.
Bake
Bake the casserole for 20 minutes in the preheated oven or until the marshmallows are golden brown. Serve the sweet potato casserole warm.
DEVOUR!
Tips & Tricks to Making a Perfect Sweet Potato Casserole
- Use bright, orange-fleshed sweet potatoes. They’re not only sweeter but also creamier.
- Toast your marshmallows evenly; rotate the dish if you need to.
- Taste as you go to attain that perfect balance of sweet and spicy.
- Don’t skip the pecans. They add a much-needed crunch and a delightful nutty flavor.
- If time is an issue, make this casserole a day in advance and bake it just before serving.
FAQs
That’s a philosophical question like, Which came first: the chicken or the egg? The answer to that and this question is that there is no right or wrong answer. Many people—especially in the South—call it a side dish but it’s hard to argue with those who think anything with marshmallow on top is after-dinner fare. So the choice is yours!
If your diet or taste buds don’t allow marshmallows, I have a version of this sweet potato casserole without marshmallows. Enjoy!
Yes, once you swap that butter for olive oil or your preferred vegan butter. If you’re sticking with the mallows, check to make sure they’re vegan, too.
While fresh sweet potatoes pack a punch in the flavor department, I’ve occasionally used the canned variety (shhh!). Just drain off the syrup and balance out the sugar.
I sometimes toss in nutmeg or allspice, use maple syrup in place of brown sugar or even spike it with a splash of bourbon. If I don’t have marshmallows on hand, I use crushed pineapple or a coconut streusel.
Serving Suggestions
This Sweet Potato Casserole shines brightest when served warm as a side dish for festive meals. It pairs wonderfully with my Turkey Meatloaf or Pork Steak, and with green veggies like brussels sprouts or green beans for a balanced plate brimming with flavor.
how to prep and store sweet potato casserole
If you’re worried you won’t have time to make this Sweet Potato Casserole the day you plan on serving it, you can whip it up the day before and then warm it up when it’s almost chow time. Leftovers can be stashed in a airtight container and kept in the fridge. They’ll keep for about 4 days.
When you’re ready for round 2, warm the casserole in a 350°F oven for 15–20 minutes. You can also freeze your leftovers. I recommend storing it in smaller portions to make it easier to reheat. Airtight containers are again called for here. The casserole should keep for a couple of months.
Sweet Potato Casserole (with Marshmallows)
Ingredients
- 3 large sweet potatoes
- 1 tbsp brown sugar
- 1 tbsp butter
- 1/4 tsp vanilla extract
- 2 tbsp pecans
- pinch of cinnamon
- pinch of salt and pepper
- 1/2 cup miniature marshmallows
Instructions
-
Preheat your oven to 375°F. Peel the sweet potatoes and cut into cubes.
-
Boil the sweet potatoes in a pot of water for 15 minutes until tender. Drain and set aside.
-
In a large bowl, mash the sweet potatoes along with the brown sugar, butter, cinnamon, and vanilla extract, and season with a pinch of salt and pepper.
-
Spread the mashed potatoes into a baking dish or casserole and sprinkle with the marshmallows and the pecan nuts.
-
Bake the casserole for 20 minutes in the preheated oven or until the marshmallows are golden brown. Serve the sweet potato casserole warm.
Notes
- Use bright, orange-fleshed sweet potatoes. They’re not only sweeter but also creamier.
- Toast your marshmallows evenly; rotate the dish if you need to.
- Taste as you go to attain that perfect balance of sweet and spicy.
Nutrition
The post The Best Sweet Potato Casserole (with Marshmallows) appeared first on Food Faith Fitness.
