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.
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!
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.
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.
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!
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.
Recipe adapted from the Joy of Cooking
More Delicious Thanksgiving Recipes:
- Get my Clickable/Printable Thanksgiving Menu here.
- Traditional Roast Turkey with Pan Gravy
- Mashed Potatoes
- Glazed Carrots
- Roasted Brown Sugar & Rosemary Squash Wedges
- Braided Squash Crescent (Bread)
- Traditional Bread Stuffing
- Cranberry Sauce
- Pumpkin Pie with Vanilla Whip Cream
- Pecan Pie
- Get more Thanksgiving recipes here!
Have a delicious day!