Sweet Potato Casserole with Marshmallows

This sweet potato casserole is to die for! This casserole is practically a dessert, but it's still classified as a vegetable side dish. This dish has many variations and is “Team Marshmallow Topping” for everyone. Everyone at your holiday event this year will love this delicious casserole and its buttery, sweet filling and gooey toppings.

For more delicious side dishes, try ours Green Bean Casserole or us Famous dinner rolls.

Is there really a better way to eat sweet potatoes than with brown sugar, butter and marshmallows? Not really! This recipe is irresistibly delicious, and it comes together so easily! This recipe even has easy, make-ahead instructions so you can prepare the filling in advance and just add the marshmallows before baking.

Material notes

• Sweet Potatoes: You will want to peel and cube the sweet potatoes for boiling. If you want to add an extra layer of flavor, you can Bake them in the oven at 400 degrees for 1 hour.
• Milk: Whole, 2%, or 1% milk works well here. You can also substitute
• Brown Sugar: Light or dark brown sugar both work and you can substitute with granulated sugar. It won't have the same dark molasses flavor that comes from brown sugar.
• Eggs: They add texture to the casserole to create a more custard-like filling.
• Mini Marshmallows: Definitely go for minis on this one—larger marshmallows will make a super thick topping that's too sweet for this already sweet recipe. If you have large marshmallows, you can cut them up using kitchen shears. You can spray the scissors with nonstick cooking spray to prevent the marshmallows from sticking.

Sweet potatoes vs. yams

In the United States, we tend to use “sweet potato” and “yam” interchangeably to refer to the potato-like vegetable with reddish brown skin and orange flesh. However, you may have seen something labeled as a sweet potato in the grocery store with a light yellow skin. And sometimes, the orange flesh variety is labeled as yam. It might get confusing, but both are actually sweet potatoes!

Yams are simply black-skinned sweet potatoes. You probably won't find real yams in American grocery stores—true yams have brown or black skin and either red, purple, or off-white flesh. We usually use garnet sweet potatoes because we like the color and flavor, but you can use orange or white sweet potatoes depending on your preference.

Canned Sweet Potatoes

This recipe calls for raw sweet potatoes, and we recommend sticking with them for maximum flavor and texture. But if you only have canned sweet potatoes, we can do that, too! You'll skip steps one and two of the recipe that asks you to cut and boil the sweet potatoes.

Instead, drain your canned yams thoroughly and then mix them with the other ingredients before placing them in your casserole dish. You'll need 1 1/2 to 2 pounds of sweet potatoes, but you can always shorten the recipe if you need to.

Mashing option

This recipe calls for using one shake hands Whip your sweet potatoes until smooth. If you don't have a hand mixer, you can mash the boiled and drained sweet potatoes by hand. potato masher or a big fork. You can even try one Research or food milll, which makes it easy to get a very fine, lump-free mash without a mixer.

Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.