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Sweet Potato Casserole

A top down view of Sweet Potato Casserole covered in toasted marshmallows

This Sweet Potato Casserole is a rich and decadent holiday side dish.  It’s so easy to make and everyone will love it!  You can make it ahead of time too.

When your family sees a dish on the dinner table covered in toasted marshmallows they’re going to dive right in!  This Sweet Potato Casserole will quickly become a holiday side dish favourite.

A dish of Sweet Potato Casserole with toasted marshmallows on top

Simple and SO delicious.

This Sweet Potato Casserole is made of a layer of mashed roasted sweet potatoes that are mixed with cream and spices, then topped with a layer of marshmallows.  Really, it couldn’t be more simple.  Sometimes the most simple things are the best!

A top down view of a dish full of pureed sweet potatoes

How to Add the Marshmallows

When adding the marshmallows, start in the centre of the dish, and move outwards in circles.  There can be a bit of space between the marshmallows as they will expand as they bake.  See below.

A top down view of Sweet Potato Casserole covered in marshmallows

Make it ahead of time!

One of the great things about this dish is that you can make the sweet potato portion ahead of time, which is so great when you’re trying to have a holiday dinner come together.  The more you can do before a big dinner, the better.  Then when you’re ready to get it into the oven, just top it with marshmallows and bake.  For more info about making this dish ahead of time, refer to the recipe tips below.

A top down view of Sweet Potato Casserole covered in toasted marshmallows

Perfectly Toasted Marshmallows make this dish a winner!

Just look at those toasted marshmallows.  So delicious.  I hope you try this recipe and love it as much as we do!

A top down view of Sweet Potato Casserole on a Thanksgiving table

Sweet Potato Casserole Recipe Tips:

  • Use 2 large sweet potatoes for this recipe.
  • I like to roast the sweet potatoes, but you can also boil them.  I find roasting makes the sweet potatoes more flavourful.  Plus you can throw them into the oven, wrapped in foil, ahead of time and have them ready to go when you are.  If you choose to boil the sweet potatoes peel and cut them into 1 inch chunks for boiling.
  • To mash or puree?  Once the sweet potatoes are cooked you have to mash them.  I have pureed the sweet potatoes as well, and the texture is SO nice and creamy, but it can make the casserole soft and a bit runny, which I don’t mind much, but some may not like that.  So whether you mash or puree is up to you.
  • You can use large or mini-marshmallows for the topping.
  • Why No Additional Sugar?  This dish is definitely sweet enough between the sweet potatoes and marshmallows. I’ve never felt like it needed any extra sugar so I don’t add it.
  • Make Ahead Option:  You can make the sweet potato base a day or 2 ahead of time.  When you’re ready to bake it with the marshmallows, just take it out of the fridge and let it warm up in room temperature for about 15 minutes or so. Then add the marshmallows and bake at 375 degrees for about 15-20 minutes or until the marshmallows are nice and browned.
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Sweet Potato Casserole


  • Author: Jo-Anna Rooney
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 - 8 servings 1x

Description

This Sweet Potato Casserole is a rich and decadent holiday side dish.  It’s so easy to make and everyone will love it!  You can make it ahead of time too.


Scale

Ingredients

  • 3 pounds sweet potatoes (I used 2 large sweet potatoes)
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 1/41/2 tsp ground nutmeg
  • 1/4 tsp salt
  • fresh ground pepper to taste
  • ~ 40 large marshmallows or 2 cups mini marshmallows

Instructions

Cooking the sweet potatoes:

You can either Roast or Boil the Sweet Potatoes:

Option #1:  Roasting the Sweet Potatoes

  1. Preheat your oven to 375 degrees.
  2. Clean the sweet potato skins.
  3. Poke them with a fork.
  4. Wrap the sweet potatoes in tin foil.
  5. Bake for 1 1/2 hours, or until the sweet potatoes are soft.
  6. Scrape the roasted sweet potato flesh from the skin.

Option #2: Boiling the Sweet Potatoes

  1. Place the chopped & peeled sweet potatoes into a large saucepan, and cover with water by 1 inch.
  2. Bring to a boil, then reduce to a simmer, and cook until the sweet potatoes are tender, about 15 to 20 minutes.

Making the sweet potato casserole filling:

  1. Using a potato masher, mash the sweet potatoes until smooth (see tips above).
  2. Place the cooked sweet potatoes into a skillet/pan. Heat the potatoes over medium heat, stirring, until any liquid has evaporated, about 2 minutes.
  3. Remove the pan from the heat and add the milk, butter, nutmeg and salt and pepper.
  4. Mix well.
  5. Transfer the sweet potato mixture to a baking dish.

Baking the casserole.

  1. Preheat your oven to 375 degrees.
  2. Cover the top of the sweet potatoes with a layer of marshmallows.
  3. Bake until the casserole is warmed through and marshmallows are lightly browned, about 15 to 20 minutes.
  4. Serve right away.

  • Category: Side Dish

Keywords: sweet potato casserole

Recipe adapted from the Joy of Cooking

Sweet Potato Casserole {A Pretty Life}

More Delicious Thanksgiving Recipes:

Have a delicious day!

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11 Comments

  • Reply
    Mallory @ Because I Like Chocolate
    November 6, 2013 at 9:20 AM

    I have never made or eaten sweet potato casserole either. Although my family does do this marshmallow salad at Thanksgiving and Christmas. Essentially it is coloured mini marshmallows tossed with sour cream, coconut, mandarin oranges and pineapple. I find it repulsive but everyone else loves it.

  • Reply
    Stephanie
    November 6, 2013 at 10:19 AM

    This looks so delicious. Sweet potato casserole is my absolute favorite!!

  • Reply
    Trish
    November 6, 2013 at 9:14 PM

    That looks SOO good. For me it’s not Thanksgiving if there’s no sweet potato casserole!

  • Reply
    Sarah [NurseLovesFarmer.com]
    November 7, 2013 at 4:45 PM

    Yours is a lot more healthy than mine! Probably why we only have it twice a year!

  • Reply
    Barb
    November 8, 2013 at 3:44 PM

    This is beyond delicious, and gorgeous!

    • Reply
      Jo-Anna
      November 8, 2013 at 3:59 PM

      Thank you! It was delish! 🙂

  • Reply
    Gaby
    November 24, 2013 at 12:04 AM

    If you refrigerate it and bake the next day, do you add additional baking time and add marshmallows later? Thanks.

    • Reply
      Jo-Anna
      November 24, 2013 at 9:09 AM

      Hi Gaby!
      The next day, I take it out and let it warm up in room temperature for about 15 minutes or so, then I just added the marshmallows and bake at 375 degrees for about 15-20 minutes or until the marshmallows are nice and browned.

      • Reply
        Gaby
        November 24, 2013 at 10:29 PM

        Thanks!!

  • Reply
    Carrie Loudin
    December 19, 2017 at 7:40 PM

    no sugar at all?

    • Reply
      Jo-Anna Rooney
      December 19, 2017 at 8:04 PM

      Hi Carrie! No sugar in the sweet potato filling…I didn’t want to add any extra sugar because of the marshmallow topping.

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