Updated Sweet Potato Casserole with Marshmallows is delicious without being too sweet or too soggy. Add this classic Thanksgiving side dish to your menu!
Sweet Potato Casserole has a lot of opportunities to go horribly wrong.
The mashed sweet potatoes can be water-logged and overpowered by cinnamon and nutmeg. The marshmallow topping can be chalky and dry. The whole thing can feel like an exercise in bad nostalgic cooking.
Or, Sweet Potato Casserole can be carefully balanced between savory and sweet with a crispy marshmallow topping that looks as good as it tastes.
How do you cook sweet potatoes for casserole?
The best way to cook sweet potatoes for casserole is to steam them in cream and butter instead of boiling them in water. That way, they get more flavorful and have a firmer texture without getting water-logged.
How do you make sweet potato casserole with marshmallows?
Once the sweet potatoes are tender are creamy, stir in some cream cheese. I like the tanginess of cream cheese better than using more cream, evaporated milk, or eggs for thickening.
How do you make Sweet Potato Casserole with marshmallows?
Because mini marshmallows are coated in cornstarch to keep them from sticking together, they often bake up dry and chalky.
Instead, use large marshmallows sliced in half (the same way you might slice up a hot dog, but just cut the marshmallows in to two pieces).
Sweet Potato Casserole
Ingredients
- 7 1/2 pounds sweet potatoes peeled and cut into 1-inch pieces
- ½ cup heavy cream
- 8 tablespoons butter cut into 8 pieces (1 stick)
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper
- 3 ounces cream cheese
- 10 ounces mini marshmallows
Instructions
- In a Dutch oven over medium heat, combine the sweet potatoes, heavy cream, butter, sugar, 1 ½ teaspoons salt, and ¾ teaspoon pepper. Bring to a simmer, cover, and cook until potatoes are soft and beginning to breakdown, about 30 minutes.
- Reduce the heat to medium-low, cover, and cook until the potatoes are tender and the liquid has been absorbed, about 25 minutes. Meanwhile, heat the oven to 450 degrees and place a rack in the upper-middle position.
- Add cream cheese to sweet potato mixture and mash until thoroughly incorporated and smooth. Stir constantly until potatoes are thickened, about 5 minutes.
- Remove from heat and spoon the mixture into a 3-quart baking dish. Add marshmallows in a single layer and bake until have browned, about 5 minutes.
Nutrition
Hi! Can this be stored to heat up later and if so how would I do that?
Hi Melissa, this can be made up to three days in advance. After spooning the sweet potato mixture into the casserole dish (step 3), cool and cover with foil. Store in the refrigerator. Reheat in a 450-degree oven until heated through, top with marshmallows (step 4) and bake until the marshmallows have browned. I hope you enjoy this! – Meggan
Hi, Meggan, this recipe is wonderful!!! Have you ever added Bourbon to this recipe? I had it one time in New Orleans, and it was delicious!!! I just don’t know how much to add. Thank you.
Hi Dana, I haven’t, sounds delicious! I would say to add it in small amounts in step 3 after incorporating the cream cheese into the sweet potatoes and taste after they are thickened. (We can always add more!) – Meggan
I made this as a trial run for thanksgiving. I love the big marshmallows! So tasty!
I absolutely love this recipe! This sounds so amazing, I can just imagine the flavors…yum yum
Wow. You are bringing back a flood of childhood memories with your series of “traditional to the max” thanksgiving recipes.
Great job!