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 fluffy marshmallow topping.
Everything bakes together to give you a mouthwatering veggie casserole that will make your Thanksgiving table or Holiday meal even better!
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❤️ Why you'll love this recipe
- This is a perfect side dish for a traditional Thanksgiving or Christmas side dish.
- Our Marshmallow Sweet Potato Casserole is a great make ahead recipe.
- The flavors are amazing and sure to be a family favorite.
Ingredients
- Orange Sweet Potatoes, 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.
- Vanilla Extract for another level of flavor
- Ground Cinnamon
- Nutmeg
- Salt
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Equipment
- Casserole Dish: One of my favorite casserole dishes.
- Potato Masher: This is a must have for mashing veggies
Instructions
This is an overview of the recipe with step by step instructions. The full instructions are below in the recipe card.
Step 1: Cook your sweet potatoes: Peel potatoes and cut into large cubes. Place in a large stockpot and cover with water. Bring the pot to a boil, then simmer for 10-15 minutes until fork tender.
Step 2: Draining: Drain the water from the potatoes through a strainer. Be sure all water is drained. Return potatoes to the stockpot. Then, add in the heavy cream.
Step 3: Mixing: Add in eggs, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Beat with an electric mixer or hand masher until completely combined.
Step 4: Prepare your casserole pan: Preheat the oven to 350°F. Grease a 9” x 13” casserole dish, pour the sweet potato mixture into the dish.
Step 5: Top with a layer of marshmallows and bake for about 15-20 minutes.
Step 6:Remove the casserole from the oven.
Step 7: The top will be browned. Serve and enjoy.
Storage
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.
Expert Tips
Expert Tip: Be sure to season the sweet potato water with salt and pepper to develop flavor. I use ½ teaspoon each of salt and pepper.
- 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.
- The potatoes should be fork tender when cooked through.
- When they are fork tender, the taters will smash well and be smooth and velvety.
Frequently Asked Questions
Once the sweet potatoes have been cooked and drained. Place them back into the stock pot over a medium heat for about 30 seconds to 1 minute. Shake the pot to ensure any water evaporates.
Sweet potatoes are usually orange tubers. They are occassionally red skinned. Yams have brownish skin with white to purple flesh. This recipe uses the orange sweet potato.
Serving Suggestions
This is a Thanksgiving favorite from my childhood. Here are a few more favorites:
Main Dish Choices:
Bourbon Maple Glazed Turkey: The recipe calls for a turkey breast but this glaze works well on a whole turkey or chicken.
Smoked Turkey Breast, it is a great recipe for beginners to advanced.
Maple Glazed Ham is a fantastic recipe that we make often.
Apricot Bourbon Glazed Ham is a keeper.
Honey Ham is another tasty recipe.
Some more great side dishes
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.
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.
Homemade Cranberry Sauce, it is a classic and a great recipe.
Green Bean Recipe is a simple ingredient classic that pairs with any main dish and other sides.
Similar recipes
Easy Sweet Potato casserole Recipe with a crunchy pecan topping is a great gluten free option.
Try our Butternut Squash Sweet Potato Soup, it is a creamless soup, loaded with comfort.
History of our recipe
My Granny was the Queen of the Thanksgiving Dinner. Her sweet potatoes casserole topped with marshmallows were always beyond amazing.
The kids all gathered around waiting for the casserole to come out of the oven. Everyone wanted a big scoop and be sure to have some of the ooey-gooey caramelized marshmallows on top.
I hope this becomes a family tradition for your family.
I love any comments or questions, please feel free to leave them below.
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Thank you for the continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Marshmallow Sweet Potato Casserole
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Cooking the Sweet Potatoes
- 6 medium sweet potatoes approximately 4 pounds
- 4- 6 cups Water Note 1
- ½ teaspoon Kosher 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
- non-stick cooking spray
Instructions
- Peel the sweet potatoes and cut into 1 -2 inch cubes. Place in a large stockpot. Cover with enough water to submerge the potatoes. Add the ½ teaspoon each of salt and pepper.
- Place the potatoes into a large stockpot. Cover with enough water to submerge the potatoes. Add the ½ teaspoon each of Kosher salt and black pepper.
- Over medium/high heat, bring the potatoes to a boil. Reduce heat to a simmer for 10-15 minutes, or until fork tender.
- Drain the water off the potatoes through a strainer.
- Return the potatoes to the stockpot and place of a medium heat for about 30 seconds to 1 minute to let any excess water evaporate. Them remove from the heat.
- Add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg to the sweet potatoes. Beat with an electric hand mixer or hand masher until completely combined. Set aside.
- Preheat oven to 350°F. Spray a 9” x 13” casserole dish with non-stick spray.
- Pour the sweet potato mixture into the dish.
- Top with a layer of mini marshmallows. Bake until the marshmallows are golden brown, about 15-20 minutes.
- Bake until the marshmallows are golden brown, about 15-20 minutes.
- Serve and enjoy.
