My Granny’s Marshmallow Sweet Potato Casserole Recipe, perfectly seasoned, silky smooth and creamy sweet potatoes. The luscious orange tubers are topped with a sweet caramelized marshmallow topping. Everything bakes together to give you a mouthwatering veggie casserole that will make your Thanksgiving or Holiday meal even better!
Marshmallow Sweet Potato Casserole Recipe
My Granny was the Queen of Thanksgiving. Her sweet potatoes topped with marshmallows are beyond amazing. She peeled them Wednesday night and had them ready to be cooked for Thanksgiving. The kids all gathered around the oven waiting for them to come out. Everyone wanted a big scoop and be sure to have some of the ooey gooey caramelized marshmallows on top.
Ingredients:
- Look for firm sweet potatoes with smooth skin. If there is wrinkling in the skin, the potatoes are past their prime and don’t use.
- Heavy cream is the best choice. This will add a smooth texture to the mix. You can substitutive half and half for the cream.
- Brown Sugar balances the flavors with a hint of sweetness.
- Use vanilla extract for another level of flavor
- The spices, ground cinnamon, nutmeg, salt add depth to the flavors.
Step by Step Instructions 
- Cook your sweet potatoes: Peel and coarsely chop your sweet potatoes. Place in a large stockpot and cover with water. Bring the pot to a boil, then simmer for 10-15 minutes until fork tender.
- Draining: Drain the water from the potatoes through a strainer. Then, add in the heavy cream.
- Mixing: Blend in eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Beat with an electric mixer or hand masher until completely combined.
- Prepare your casserole pan: Preheat oven to 350. Grease a 9” x 13” casserole dish pour the sweet potato mixture into the dish.
- Top with mini marshmallows and bake about 15-20 minutes.
- Remove the casserole from the oven. The top will be browned
- Serve and enjoy.
FAQS and Tips
- Use fresh sweet potatoes for the best flavor.
- Slice the potatoes in even chunks so they cook evenly.
- Place the potatoes in cold water to allow them to come to a boil.
- Be sure to season the sweet potato water with salt and pepper to develop flavor. I use ½ teaspoon of salt and pepper.
- The potatoes should be fork tender when cooked through.
- When they are fork tender, the taters will smash well and be smooth and velvety.
Can yams be used in this recipe?
In North America, sweet potatoes and yams have become interchangeable. In other areas of the world, sweet potatoes are the orange tubers. Yams have a brownish skin with white to purple flesh. This recipe uses sweet potatoes.
Storage Tips
The casserole can be prepared up to 2 days ahead and stored in the fridge. Once ready, bake the casserole following the directions below. Leftovers can be kept in the fridge for up to 2 -3 days well covered. I always refer to the USDA for leftover details.
Serving Suggestions
This is a Thanksgiving favorite from my childhood. Here’s a few more favorites:
- Bourbon Maple Glazed Turkey: The recipe calls for a turkey breast but this glaze works well on a whole turkey or chicken.
- Southern Cornbread Stuffing: A huge hit with my family and a favorite of so many who enjoy my recipes.
- Green Beans with Mushrooms: A favorite side dish I’ve been making since I was in high school.
- Instant Pot Turkey Stock: This is an easy recipe to make the best stock for soups and gravies.
- Granny’s Mashed Potatoes: My Granny made the best taters.
- Candied Carrots: Don’t pass up this yummy side dish.
- Cranberry Orange Relish: Super easy and so good. Leftovers can be made into this Cranberry Smoothie too.
- Braised Collared Greens with Turkey Bacon from my friend Lisa at Jersey Girl Cooks are a must make.
- Skillet Green Beans from Colleen at Souffle Bombay are quick and delicious.
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Marshmallow Sweet Potato Casserole
Equipment Needed:
Ingredients
Cooking the Sweet Potatoes
- 6 medium sweet potatoes approximately 4 pounds
- Water, about 4 to 6 cups Note 1
- ½ teaspoon salt
- ½ teaspoon black pepper
Sweet Potato Casserole
- ½ cup heavy cream
- 2 large eggs
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 2 cups mini marshmallows
Instructions
- Peel and coarsely chop your sweet potatoes. Place in a large stockpot. Cover with enough water to submerge the potatoes. Add the ½ teaspoon each of salt and pepper.
- Over medium/high heat, bring the potatoes to a boil, then simmer for 10-15 minutes until fork tender.
- Drain the water off the potatoes, then add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Beat with an electric mixer until completely combined.
- Preheat oven to 350F
- Spray a 9” x 13” casserole dish with non-stick spray. Pour the sweet potato mixture into the dish.
- Top with mini marshmallows and bake until the marshmallows are browned, about 15-20 minutes.
- The potatoes will be hot and the marshmallows will be brown. Serve and enjoy.
