Sweet Potato Casserole with Marshmallows
Let me tell you about a dish that is the absolute star of my holiday table….This sweet potato casserole with marshmallows. Seriously, it’s the one thing my family asks for year after year!
It’s got that super creamy sweet potato filling with just a hint of spice, and then you get that gooey, toasted marshmallow topping. It’s the perfect mix of sweet and savory that just feels like a warm hug on a plate. It looks fancy, but you and I know it’s secretly a piece of cake to whip up!
Why You’ll Love This Casserole Recipe
You are going to fall in love with this recipe because it’s a total crowd-pleaser and SO easy to make!
- Perfectly Balanced: It’s got that sweet and savory thing down pat.
- Smells Like a Holiday: Your house will smell amazing with all the cinnamon and nutmeg.
- Everyone Loves It: Seriously, from picky kids to grandparents, it’s a winner.
- Make-Ahead Magic: You can prep the base a day early to save you tons of time.
- Looks So Pretty: That golden marshmallow top is just begging for a photo.
If you want to try a couple of my other faves, check out Sweet Potato Carrot Casserole or yummy Pecan Sweet Potato Casserole!
Ingredients You’ll Need
Here’s the simple stuff you’ll need to make this magic happen. Just peek at the recipe card below for the exact amounts.
- Sweet Potatoes: These are the heart of the dish, giving us that sweet, earthy flavor.
- Crème Fraîche: This is my secret for making the filling extra rich and creamy.
- Fresh Orange Juice: A little splash of OJ really brightens everything up!
- Brown Sugar and Molasses: These give it that deep, cozy, caramel-like sweetness.
- Warm Spices: I use fresh ginger, cinnamon, and nutmeg for that classic holiday spice.
- Mini Marshmallows: Because what’s a sweet potato casserole without a gooey, toasted top?! YUM!
How to Make Sweet Potato Casserole
Making this dish is so much fun and super simple. We’re just going to boil, mash, mix, and bake our way to holiday heaven!
Step 1: Boil the Potatoes
First things first, pop 4 pounds of sweet potatoes into a big pot and fill it with water. Let it come to a boil, then turn it down to a simmer. Let them cook for about 50-60 minutes until they’re super tender.
Step 2: Prepare the Mash
Go ahead and get your oven heating up to 375°F. Once your potatoes are cool enough to touch, the skins will slide right off. Put the potato flesh in a big bowl and whip them with a hand mixer until they’re nice and smooth.
Step 3: Mix the Filling
Now for the fun part! Add fresh orange juice, crème fraîche, brown sugar, molasses, and all those yummy spices. Whip it all together until it’s light and fluffy.
Step 4: Assemble Your Casserole
Spoon that yummy sweet potato mixture into your 9×13-inch baking dish. Grab a spatula and smooth out the top so it’s all nice and even. This makes the perfect canvas for your marshmallow topping!
Step 5: Add Marshmallows and Bake
Now for the best part! Cover the top completely with 3-4 cups of mini marshmallows. Pop it in the oven and bake for 15-20 minutes, just until those marshmallows get all puffy and perfectly golden brown.
Tips for the Best Sweet Potato Casserole
Want to know my little secrets? Follow these easy tips, and your casserole will knock everyone’s socks off every single time.
- Use Fresh Spices: Trust me, grating your own nutmeg makes a HUGE difference.
- Don’t Overcook: Pull the potatoes out as soon as they’re tender to avoid a watery dish.
- Taste as You Go: Give the filling a little taste before you bake it to get the flavor just right.
- Watch Those ‘Mallows: They can burn in a flash, so keep a close eye on them!
- Let It Rest: Let it sit for a few minutes after it comes out of the oven.
Variations and Substitutions
Feeling creative? Let’s play with the recipe a bit! It’s fun to mix things up and make the dish your own.
- Go Nuts: Instead of marshmallows, try a crunchy pecan and brown sugar topping.
- Add a Kick: A little splash of bourbon in the filling adds a really nice warmth.
- Spice It Up: Try a pinch of cardamom for a fun and different flavor.
- Make It Dairy-Free: You can totally use coconut cream instead of crème fraîche.
- Maple Flavor: Swap the molasses for maple syrup for a different kind of sweetness.
Make-Ahead and Storage Tips
Let me tell you, this recipe is a holiday lifesaver. You can make the entire sweet potato filling, pop it in your baking dish, cover it, and keep it in the fridge for up to two days.
How awesome is that? When you’re ready to bake, let it sit on the counter for about 30 minutes, then top it with the marshmallows and bake away. Leftovers are great, too! Just keep them in a sealed container in the fridge for up to 4 days.
Recipe FAQs
Can I make this dish ahead of time?
Oh, absolutely! It’s a huge time-saver. Just prep the base, and it’s ready to go when you are.
How do I store leftovers?
Just pop them in an airtight container in the fridge. They’ll stay good for about four days.
Can I freeze this casserole?
I wouldn’t recommend it. The marshmallows get a little funky when you thaw them out. It’s much better fresh!
What can I use instead of crème fraîche?
Sour cream or even full-fat Greek yogurt work great as a substitute. They’ll give you a similar tang.
Should I use fresh or canned sweet potatoes?
Fresh, fresh, fresh! You will get SO MUCH more flavor and a way better texture by using fresh sweet potatoes.
How can I prevent the marshmallows from burning?
Just keep an eye on them! In the last few minutes, they toast up really fast, so don’t wander off.
What to serve with sweet potato casserole?
It’s the perfect buddy for roasted turkey, ham, green beans, and all your holiday favorites.
How do I get a really smooth filling?
Your hand mixer is your secret weapon here! It whips the potatoes into that perfectly smooth, cloud-like texture.
Sweet Potato Casserole with Marshmallows
Ingredients
- 4 pounds sweet potatoes
- ¼ cup plus 1 tablespoon fresh squeezed orange juice
- ¼ cup plus 1 tablespoon crème fraîche
- 1 packed tablespoon brown sugar
- 1 tablespoon plus 1 teaspoon molasses
- 1 teaspoon freshly grated ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- salt to taste
- 3-4 cups mini marshmallows
Instructions
- Boil Potatoes: Pop your sweet potatoes into a big pot with water. Boil them for about 50-60 minutes until they're soft enough to poke with a fork.
- Mash Potatoes: Once they're cool, peel the skins off and put the potatoes in a big bowl. While you do that, preheat your oven to 375°F. Now, whip those potatoes with a hand mixer until they’re super smooth.
- Combine Ingredients: Time to add the goodies! Mix in the orange juice, crème fraîche, brown sugar, molasses, and all your spices. Give it another good whip until it’s all fluffy and mixed together.
- Assemble Casserole: Spoon that yummy mixture into your 9×13-inch baking dish. Now for the best part—cover the top with mini marshmallows!
- Bake to Perfection: Bake for 15-20 minutes. You'll know it's ready when the marshmallows are puffy and toasted to a perfect golden brown. Serve it up hot and ENJOY!!!
Notes
- Make sure your potatoes are super soft for the creamiest texture.
- A little tip: toast your spices in a dry pan for 30 seconds to wake them up!
- You can make the potato part two days ahead to save you some stress.
- Keep a close eye on those marshmallows so they don’t burn you.
- Letting it sit for a few minutes before serving helps it set up a bit.
