Grandma’s Sweet Potato Casserole with Marshmallows

Oh, the holidays! There’s just something about the crisp air, the cozy evenings, and the smell of good food filling the kitchen that gets me every time. Back home in Asheville, North Carolina, no holiday table felt complete without my Grandma’s Sweet Potato Casserole with Marshmallows. It’s that perfectly sweet spoonful of comfort, with the fluffy, melted marshmallows on top – pure Southern magic! With my roots in traditional Southern comfort food, I can tell you this recipe is a winner because it’s easy, always a crowd-pleaser, and tastes like home.

Why You’ll Love This Sweet Potato Casserole with Marshmallows

Trust me, this casserole is a holiday essential for so many reasons! It’s:

• A True Classic: It’s that comforting, familiar dish everyone looks forward to.
• Super Simple: Made with ingredients you probably already have!
• Crowd-Pleasing: Whether it’s folks who love sweet potatoes or those who just love marshmallows, this hits the spot.
• Dreamy Texture: That smooth, creamy sweet potato base with the gooey, toasted marshmallow topping? Perfection!
• Holiday Ready: It’s the perfect partner for your Thanksgiving turkey or Christmas ham.

Ingredients for the Best Sweet Potato Casserole with Marshmallows

Alright, for this glorious creation, you’ll want to gather these goodies. Nothing too fancy, just good ol’ ingredients that come together like a warm hug:

• About 3 pounds of sweet potatoes. I like to buy them and then peel and cut them into roughly 1-inch cubes.
• Half a cup of good unsalted butter, just melted.
• Half a cup of granulated sugar.
• A quarter cup of light brown sugar, packed down nice and tight.
• A quarter cup of milk, or for extra richness, use heavy cream.
• A teaspoon of vanilla extract – don’t skip this!
• Half a teaspoon of ground cinnamon.
• Just a pinch of ground nutmeg.
• A little pinch of salt to balance it all out.
• And of course, about 4 to 5 cups of those cute little mini marshmallows. Enough to cover the top!

Tips for Perfect Sweet Potato Casserole with Marshmallows

Now, listen up, because a few little tricks can take this casserole from good to absolutely unforgettable. First off, when you’re picking out your sweet potatoes, go for the ones that feel firm and have smooth skin – no soft spots or bruises! They just mash up better and taste sweeter. When you’re mashing everything together, don’t overdo it. You want it creamy, sure, but a few little lumps are actually a good thing! It shows you made it from scratch, and it gives a nice contrast to that smooth marshmallow topping. Oh, and speaking of marshmallows, the *biggest* tip I can give you is to watch them like a hawk in the oven. They can go from golden brown to burnt in a blink, so keep your eye on the prize!

If you want to get real fancy, you can even bake your sweet potatoes instead of boiling them. It gives them a deeper, richer flavor. Think of my roasted sweet potatoes – that kind of intense sweetness! You can also try adding a tiny bit of orange zest to the sweet potato mixture; it really brightens things up. And if you’re not a fan of that super-sweet marshmallow top, you could try a pecan streusel topping instead – imagine those crunchy nuts with the soft potatoes! It’s all about making it your own, just like Grandma would.

How to Make Sweet Potato Casserole with Marshmallows: Step-by-Step

Alright, let’s get this party started! Making this casserole is as easy as pie… well, almost as easy as pie! It’s a straightforward process that’ll have your kitchen smelling amazing in no time. You can totally do this, even if you’re new to holiday cooking. Think of it like this – we’re making a special dish, kind of like how I might whip up some garlic butter pork chops or some simple baked chicken breast, but with that extra holiday sparkle.

Preparing the Sweet Potatoes

First things first, we gotta get those sweet potatoes nice and tender. Pop your cubed sweet potatoes into a big pot. Cover ’em with water – make sure they’re all submerged. Bring it to a boil, then turn the heat down a little and let them simmer until they’re super soft. You should be able to poke them easily with a fork. Drain ’em really well so your casserole isn’t watery!

Creating the Creamy Casserole Base

Now, take those drained sweet potatoes and put ’em in a big mixing bowl. Add the melted butter, both sugars (granulated and brown!), your milk or cream, vanilla extract, cinnamon, nutmeg, and that little pinch of salt. Grab a potato masher – it’s my favorite for this! – and mash it all up until it’s smooth and creamy. If you’re feeling fancy, your electric mixer works great too. Just don’t go overboard; a little texture is totally fine!

Baking and Marshmallow Topping

Preheat your oven to 375°F (190°C) and grease up a 9×13 inch baking dish. Spread that glorious sweet potato mixture evenly into the dish. Pop it into the oven for about 20 minutes, just to get it good and warm all the way through. Then, pull it out carefully. Now for the magic: arrange those mini marshmallows all over the top. Make sure they’re nicely packed! Put it back in the oven for another 5 to 10 minutes. You want to watch them like a hawk – they’ll puff up and turn golden brown. Seriously, don’t walk away, or you’ll have burnt marshmallows!

Make-Ahead and Storage for Your Sweet Potato Casserole

Okay, so the best part about this Sweet Potato Casserole with Marshmallows is that you can totally get a head start! This is a lifesaver during busy holiday times. You can prepare the sweet potato mixture completely, spread it into your baking dish, cover it tightly with plastic wrap, and pop it in the fridge. Just try to do this the day before, or at most, two days ahead. When you’re ready to serve, just take off the plastic wrap, add your marshmallows, and bake as usual. You might need to add a few extra minutes in the oven since it’s starting out cold, so just keep an eye on it!

Got leftovers? Lucky you! Store any remaining casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at about 325°F (160°C) until warmed through. You can also zap it quickly in the microwave, though the marshmallows might not be quite as pretty.

Variations on Classic Sweet Potato Casserole

You know, while I absolutely adore this classic way of making our Sweet Potato Casserole with Marshmallows, it’s fun to play around a bit sometimes! If you’re feeling adventurous, try swapping out those marshmallows for a crunchy pecan streusel topping. Think of my pecan pie bars – that nutty, buttery crunch would be divine! You could also add a splash of orange juice or zest to the sweet potato mix for a little brightness, or maybe a hint of ginger for extra warmth, sort of like in a good apple crumble. Sometimes I even mix in a tablespoon of Bourbon for a grown-up twist! It’s all about making it perfectly “you.”

Frequently Asked Questions about Sweet Potato Casserole

You’ve got questions, and I’ve got heartfelt answers from my sweet potato-loving kitchen!

Can I use canned sweet potatoes for this recipe?

You sure can! If you’re in a real pinch, use two 15-ounce cans of sweet potatoes or yams. Just make sure to drain them really well, and you might need to adjust the liquid slightly. Fresh is always my first choice, though!

What are good substitutes for marshmallows on top?

Oh, if marshmallows aren’t your jam, no worries! A lovely pecan streusel topping made with flour, brown sugar, butter, and chopped pecans is divine. Or, try some crunchy candied pecans or even a dollop of whipped cream after baking.

How to make this sweet potato casserole healthier?

To make it a bit lighter, you can cut back on the sugar, maybe use just the brown sugar, and swap some of the butter for unsweetened applesauce. Using milk instead of heavy cream also helps. And, skip the marshmallows, or use a lighter topping like those candied pecans!

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimated and can bounce around a bit depending on the exact ingredients you use and how much you spoon onto your plate! This is a treat, after all. A serving generally stacks up to around 350 calories, with about 15g of fat (9g of that being saturated), 55g of carbs, 3g of protein, a pretty high 45g of sugar, and around 100mg of sodium. Enjoy responsibly!

Share Your Sweet Potato Casserole Creations!

I just love hearing from you all! Did you make this Sweet Potato Casserole with Marshmallows? How did it turn out? I’d be tickled pink if you’d share your thoughts in the comments below or even rate the recipe. Your experiences help everyone perfect their own holiday masterpiece! You can also read more about my journey over on the About page, or if you have specific questions, feel free to get in touch!

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