Marshmallow and Sweet Potato Casserole is a must for your Thanksgiving Day Dinner! Sweet potatoes topped off with toasted marshmallows is a heavenly combo!
This Marshmallow and Sweet Potato Casserole is a dessert-like side that needs to be served front and center with all of your Thanksgiving Day fixings! My family and I go crazy for this casserole. Dinner is not complete without a big helping of this rich and creamy piece of heaven!
Marshmallow and Sweet Potato Casserole-Ingredients
Sweet potatoes, ground cinnamon, orange juice, dark brown sugar, pure vanilla extract, marshmallows and butter.
Marshmallow and Sweet Potato Casserole-Instructions
- Preheat oven to 350 degrees.
- Peel the sweet potatoes and cut them into cubes. Cubing the potatoes helps to speed up your cooking time. Fill a large sauce pan with water and bring to a boil. Drop in the sweet potatoes. Boil until they are fork tender, roughly 25 minutes. Once the potatoes are done, drain them well.
- Dump the potatoes into a large mixing bowl and add the butter.
- Use a hand mixer and beat the potatoes until smooth.
- Add dark brown sugar, cinnamon, orange juice and pure vanilla extract and beat until combined.
- Spread potatoes evenly in a 9×13 inch baking dish.
- Top with mini marshmallows or regular sized marshmallows. My family and I prefer a really sweet, gooey topping, so I use one full bag of regular sized marshmallows plus about a 1/4 of an additional bag. I fill in every nook and cranny! If you like it less sweet, use the mini marshmallows and add as many as you like. There’s no wrong way to top-off the casserole. It’s your preference!
- Bake for 20-25 minutes or until the sweet potatoes are heated through and the marshmallows are puffed and golden brown. Remember, small marshmallows cook faster so keep a close eye on the casserole while you are baking and adjust your time accordingly.
- Serve and enjoy!
- Store leftovers in the refrigerator for 3 days. Cover with plastic wrap.
Short on time? Make it ahead of time!
This Marshmallow and Sweet Potato Casserole can be made ahead of time. Follow the instructions up to where you place it in your baking dish. Cover and refrigerate overnight. Take the casserole out about 30 minutes before baking to bring it to room temperature. Cook the casserole for about 20-25 minutes. Then add the marshmallows. Continue to cook for an additional 15-20 minutes, until the marshmallows are puffed and golden brown. Remember that cook times will vary, depending on whether you use the mini or regular sized marshmallows, so plan your baking times accordingly!
Serving Size
For this recipe, I used 4 large sweet potatoes, equaling about 2.5 pounds of potatoes. This recipe makes one full 9×13 dish, perfect for large crowds. However, if you are making it for a small crowd, you may want to cut the recipe in half, unless you want some leftovers for the next day!
Additional Thanksgiving Recipes
Quick and Easy Cornbread Muffins
Simple Mini Spiced Pumpkin Cakes
Easy Thanksgiving Turkey Cupcakes
Marshmallow and Sweet Potato Casserole
Equipment
- Large Saucepan
- hand mixer
- Cutting board
Ingredients
- 2 1/2 pounds sweet potatoes about 4-5
- 5 tbsp butter
- 1/2 cup packed dark brown sugar
- 1 1/2 tsp cinnamon
- 3 tbsp orange juice
- 1 tsp pure vanilla extract
- 1 package marshmallows regular or mini
Instructions
- Preheat oven to 350 degrees.
- Peel and cube the sweet potatoes.
- Fill a large sauce pan with water and bring to a boil. Drop in the sweet potatoes.
- Boil potatoes for roughly 25 minutes or until they are fork tender.
- Once done, drain potatoes. Pour potatoes into a large mixing bowl and add the butter.
- Use a hand mixer and beat the potatoes until smooth.
- Add dark brown sugar, cinnamon, orange juice and pure vanilla extract and beat until combined.
- Spread potatoes evenly in a 9×13 inch baking dish.
- Top with mini or regular sized marshmallows.
- Bake for 20-25 minutes or until the sweet potatoes are heated through and the marshmallows are puffed and golden brown. Depending on whether you use mini or regular sized marshmallows, baking times will vary, so keep a close eye on the casserole.
- Serve and enjoy!
- Store leftovers in the refrigerator for 3 days. Cover with plastic wrap.
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