Who can resist creamy Sweet Potatoes with Marshmallows on top? It’s like having dessert as a side dish at Thanksgiving dinner!
When I was a kid, I couldn’t understand why the grown-ups liked sweet potatoes with marshmallows at our Thanksgiving dinner. It wasn’t until I was an adult that I decided to try them, and now they are one of my must-have side dishes!
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Sweet Potatoes with Marshmallows Ingredients
The ingredients needed to make sweet potatoes with marshmallows look a lot like you are making a dessert! Maybe that’s why this side dish is so popular.
- Sweet Potatoes: You’ll need four cups of diced sweet potatoes. Grocery stores often sell them already peeled and diced. Or you can buy the whole potatoes and prep them yourself. Some stores even sell mashed sweet potatoes during the holidays, and they would work well in this recipe.
- Sugar: We used granulated sugar as the sweetener. Brown sugar would taste great, too but keep in mind that it will change the color of the casserole.
- Milk: Whole milk helps make the sweet potatoes smooth and creamy.
- Butter: Melted butter is added for the fat and the flavor.
- Eggs: The eggs add moisture, provide structure and add to the creaminess.
- Vanilla: We added one teaspoon of vanilla extract to give the dish more flavor.
- Seasoning: This recipe uses ground cinnamon, salt, ground nutmeg, and ground ginger to season the sweet potato casserole.
How To Make Sweet Potatoes with Marshmallows
There are three easy steps to make sweet potato casserole with marshmallows. Cook the sweet potatoes, add the casserole ingredients, and bake!
Sweet Potatoes: Peel and cube your sweet potatoes if you didn’t buy them already prepped. Put the cubes in a microwave-safe bowl and cover them with cold water. Cook them in the microwave on high until tender. This step could also be done on the stovetop.
Casserole: After draining the water from the cooked potatoes, add the granulated sugar, milk, melted butter, eggs, vanilla, ground cinnamon, salt, ground nutmeg, and ground ginger. Mix until smooth and combined. Pour into a greased casserole dish.
Cook: Bake the sweet potatoes at 350˚F for 30-35 minutes.
Marshmallows: Remove the pan from the oven and top the casserole with marshmallows. Place under the broiler for 1-2 minutes until golden brown.
Frequently Asked Questions
You can use both big and small marshmallows. It simply depends on how much marshmallow topping you want and what you have on hand.
Yes, you can prepare it ahead of time and store it in the refrigerator. Place it on the counter while preheating the oven. Then, bake as directed.
The eggs provide structure and help bind the mashed sweet potatoes together. They also act as a leavener and add flavor.
Make These Casserole Recipes Next
- This Broccoli Casserole recipe is the perfect side dish!
- Green Bean Casserole is my daughter’s Thanksgiving favorite.
- This Corn Casserole recipe is from my in-laws.
- Cheesy Potato Casserole is topped with French fried onions!
- This Sweet Potato Casserole has a pecan crumb topping.
Sweet Potatoes with Marshmallows
- Place the cubed sweet potatoes in a microwave-safe bowl and add enough water to cover the potatoes. Cook on high for 10-15 minutes until tender and then drain. (This step can be done on the stovetop if you prefer)
- Add the granulated sugar, whole milk, melted butter, eggs, vanilla, and salt in a bowl and beat until smooth. Spread in a greased, casserole dish.
- Bake at 350˚F for 30-35 minutes until heated through.
- Top with the marshmallows. Broil for 1-2 minutes until golden brown.