Golden Yam Bake with Toasted Marshmallow Topping

Why You’ll Love This Sweet Potato Casserole Recipe

• Unforgettable Classic Holiday Flavor: Indulge in the perfect harmony of creamy, spiced sweet potatoes and a fluffy, caramelized marshmallow topping. This dish embodies the true spirit of festive gatherings.
• Effortless Make-Ahead Convenience: Save valuable time during busy holiday preparations! The sweet potato base can be prepared a day in advance, leaving only the quick marshmallow topping and baking for the day of your feast.
• Simple, Wholesome Ingredients: Crafted from readily available pantry staples, this recipe consistently delivers reliable, delicious results. It’s a testament to how simple ingredients can create extraordinary flavor.
• Perfect Balance of Sweet and Savory: Unlike some overly sweet versions, this casserole strikes an ideal balance, allowing the natural sweetness of the potatoes to shine through, complemented by warm spices and a delightful marshmallow finish.
• Kid-Friendly Favorite: The sweet and gooey marshmallows make this a particular hit with children, ensuring everyone at the table finds something to love.

Key Ingredients for a Flawless Sweet Potato Casserole

Creating an exceptional sweet potato casserole begins with selecting the right ingredients. Here’s what you’ll need and some tips for choosing them:

• Sweet Potatoes (4 pounds): Look for sweet potatoes with smooth, unblemished copper skin and vibrant deep orange flesh. These varieties are typically sweeter and creamier when cooked. For this recipe, you’ll wash them thoroughly, peel off the skin, and then dice them into uniform pieces to ensure even cooking.
• Unsalted Butter (1 cup): Unsalted butter allows you to control the overall sodium content of your dish. It adds a rich, decadent flavor and contributes to the smooth texture of the mashed potatoes and the caramel-like sauce.
• Dark Brown Sugar (1 cup): We highly recommend dark brown sugar for its deep, complex molasses flavor, which perfectly complements the sweet potatoes and spices. However, light brown sugar can be used for a slightly milder sweetness.
• Ground Cinnamon (1/2 teaspoon): This classic warm spice is essential for the characteristic holiday aroma and taste of sweet potato casserole. Any good quality ground cinnamon will elevate the dish.
• Ground Nutmeg (1/8 teaspoon): Just a hint of nutmeg adds another layer of warm, earthy spice, enhancing the overall depth of flavor without overpowering the other ingredients. Freshly grated nutmeg offers an even more potent aroma if you have it.
• Mini Marshmallows (3 cups, divided): Mini marshmallows are key for this recipe. Their smaller size ensures they melt evenly and quickly, creating that beautiful, ooey-gooey, golden-brown topping everyone loves. Divided, they go into both the potato mixture and on top for baking.

How to Make Sweet Potato Marshmallow Casserole: A Step-by-Step Guide

Creating this irresistible sweet potato casserole is simpler than you might think. Follow these clear steps for a perfect holiday side:

1. Prepare the Oven and Potatoes: Begin by preheating your oven to 400 degrees Fahrenheit (200°C). While the oven heats, wash and peel your sweet potatoes. Cut them into approximately 1-inch uniform pieces. Place the diced sweet potatoes into a large pot, then add enough cold water to fully cover them. Bring the water to a rolling boil over high heat.
2. Cook and Mash the Sweet Potatoes: Once boiling, continue to cook the sweet potato pieces for 15-20 minutes, or until they are completely fork-tender. You should be able to easily pierce them with a fork. Once cooked, carefully strain the water from the pot. Return the hot, drained sweet potatoes to the same cooking pot. Using a sturdy potato masher, mash the sweet potatoes thoroughly until they are smooth and free of large lumps.
3. Craft the Brown Sugar Marshmallow Mixture: In a separate medium-sized saucepan, melt the butter over medium heat. Once the butter is melted and slightly bubbling, add the brown sugar, cinnamon, and nutmeg. Stir continuously and bring the mixture to a gentle boil, allowing it to boil for about 30 seconds to dissolve the sugar. Reduce the heat slightly, then immediately add 1 1/2 cups of the mini marshmallows. Continue to cook and stir until these marshmallows are completely melted and incorporated into the buttery brown sugar sauce, creating a thick, glossy caramel-marshmallow mixture.
4. Assemble and Top the Casserole: Pour this warm, melted butter and marshmallow mixture directly into the pot with your mashed sweet potatoes. Stir everything together thoroughly until the sweet potatoes are evenly coated and infused with the rich flavor. Transfer this delicious sweet potato mixture into a 9 x 13-inch baking dish, spreading it evenly across the bottom. Finally, generously sprinkle the remaining 1 1/2 cups of mini marshmallows over the entire surface of the sweet potato mixture, ensuring an even layer for a beautiful golden topping.
5. Bake to Golden Perfection: Place the baking dish into your preheated oven and bake for 15 minutes. Keep a close eye on the casserole during the last few minutes, as marshmallows can brown quickly. The casserole is ready when the mini marshmallows on top are beautifully golden brown and delightfully gooey. Remove the casserole from the oven and allow it to cool slightly for a few minutes before serving. This brief resting period helps the casserole set slightly and prevents burns from the hot marshmallows. Serve warm and enjoy this ultimate holiday treat!

Expert Tips for Sweet Potato Casserole Success

Achieving the perfect sweet potato casserole is easy with these helpful tips:

• Cooking Your Potatoes: Bake or Boil? Boiling is the quickest method for cooking sweet potatoes, but ensure you drain them extremely well to prevent a watery filling. After draining, return the hot potatoes to the empty pot and let them steam escape for 1-2 minutes over low heat. Baking sweet potatoes (whole or halved) can intensify their natural sweetness and result in a drier, more concentrated flavor, though it takes longer. Choose the method that best suits your schedule and desired flavor profile.
• Mash While Warm: For the smoothest, creamiest texture, always mash your sweet potatoes immediately after they are cooked and drained. Warm potatoes are much easier to mash thoroughly and will blend seamlessly with butter and other additions.
• Season Generously: Don’t underestimate the power of salt! A pinch of salt will enhance the natural sweetness of the potatoes and balance the other flavors. Beyond cinnamon and nutmeg, consider adding a touch of vanilla extract for extra depth and warmth, or even a tiny dash of allspice for a richer holiday spice blend.
• Add Marshmallows at the Right Time: For the best results and perfectly toasted marshmallows, add them only in the final stages of baking. Bake the sweet potato base first (if making ahead or if you want it firmer), then add the marshmallows and either bake for a few minutes until golden or, for quicker browning, broil them briefly.
• Watch Closely Under the Broiler: If you opt to broil the marshmallows for a quicker golden-brown finish, stay vigilant! Marshmallows can go from perfectly toasted to burnt in a matter of seconds. Typically, 30 seconds to 1.5 minutes under a hot broiler is all it takes. Keep the oven door slightly ajar and do not walk away.

Creative Variations to Personalize Your Sweet Potato Casserole

While the classic marshmallow topping is universally loved, feel free to experiment and customize your sweet potato casserole to suit your taste or occasion:

• Classic Marshmallows Only: Stick to the tried-and-true! Mini marshmallows are ideal as they brown evenly and melt into a delightfully gooey, golden crust that everyone adores.
• Crunchy Pecan Streusel Only: If marshmallows aren’t your preference, skip them entirely and opt for a crunchy pecan streusel topping. A mix of chopped pecans, flour, brown sugar, and melted butter creates a delightful, crumbly texture that contrasts beautifully with the creamy sweet potatoes.
• The Best of Both Worlds: Half and Half Topping: Can’t decide? Why not have both! Prepare half of your casserole with the luscious marshmallow topping and the other half with a savory pecan crumble. This ensures you please all preferences at your dinner table.
• Bright Citrus Zest and Juice: For a refreshing, bright twist, incorporate 1-2 teaspoons of fresh orange zest and 1-2 tablespoons of orange juice into the sweet potato mixture. The citrus notes cut through the sweetness and add a lovely aromatic layer.
• Maple Syrup Infusion: Elevate the natural sweetness by replacing part of the brown sugar with pure maple syrup. This adds a distinct, warm, and rich maple flavor that pairs exceptionally well with sweet potatoes and autumn spices.
• Spice It Up: Experiment with additional spices like a pinch of ginger, allspice, or even a touch of cardamom for a more exotic flavor profile. A tiny amount of cayenne pepper can also add a subtle, warming kick without making it overtly spicy.

Absolutely! This casserole is an excellent make-ahead dish, perfect for busy holiday schedules. Simply prepare the sweet potato mixture and spread it evenly in your baking dish. Let it cool completely to room temperature, then cover it tightly with plastic wrap and store it in the refrigerator overnight. The next day, remove the dish from the fridge at least 30 minutes before baking to allow it to come closer to room temperature. Preheat your oven to 400°F (200°C), then proceed with adding the marshmallows and baking as directed.

While often used interchangeably in American grocery stores, yams and sweet potatoes are botanically different. True yams originate from Africa and Asia; they have a rough, bark-like skin and a very starchy, dry texture. They are not commonly found in typical US grocery stores. What is often labeled as a “yam” in the United States is actually a soft-fleshed sweet potato. There are two main types of sweet potatoes commonly found:

• Soft Sweet Potatoes: These are the varieties with deep orange flesh and often copper-colored skin. They are moist and sweet, becoming creamy when cooked. These are what most people envision when thinking of sweet potatoes for baking and casseroles.
• Firm Sweet Potatoes: These have lighter, golden-colored skin and paler flesh. They are starchier and hold their shape better after cooking.

To avoid confusion, it’s best to look at the appearance rather than relying solely on labels! For this casserole, you’ll want to choose the soft, moist varieties with smooth, copper-colored skin and tapered ends.

After peeling and cutting your sweet potatoes into 1-2 inch pieces, add them to a pot and cover with water. Bring to a boil and cook for approximately 20-30 minutes, or until they are easily pierced with a fork (fork-tender). Smaller chunks will cook quicker, while larger pieces will take a bit longer to soften. Ensure consistent sizing for even cooking.

Once prepared, sweet potato casserole can be stored in an airtight container in the refrigerator for 4-5 days. Beyond this, it can also be frozen, though the marshmallow topping might change texture slightly upon thawing and reheating.

Yes, you can freeze sweet potato casserole! For best results, freeze the sweet potato base without the marshmallows. Assemble the sweet potato mixture in a freezer-safe baking dish, let it cool completely, then cover it tightly with plastic wrap and then foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before baking. Add fresh marshmallows and bake as directed when ready to serve.

Storing and Reheating Your Delicious Leftovers

Make the most of your sweet potato casserole with these storage and reheating tips:

• Make Ahead Instructions: To prepare in advance, follow the recipe exactly up until the point of adding the mini marshmallows on top. Spread the sweet potato mixture evenly in your baking dish, let it cool completely, then cover it tightly with plastic wrap. Store it in the fridge overnight.
• Baking on the Day Of: On the day you plan to serve, remove the baking dish from the fridge at least 30 minutes before baking. Bake the covered filling at 350°F (175°C) until it is thoroughly heated through (this usually takes about 20-30 minutes if starting from cold). Uncover, add the remaining marshmallows (and/or streusel, if using), and continue to bake or briefly broil until golden brown and gooey.
• Refrigerating Leftovers: For any remaining casserole, allow it to cool completely before covering it with an airtight lid or plastic wrap. Leftovers will keep well in the fridge for 4-5 days.
• Oven Reheat Method: To reheat in the oven, cover the casserole with foil and warm it at 325°F (160°C) until heated throughout. If the marshmallow topping has become soft, you can uncover it for a few minutes at the end to re-crisp it slightly.
• Microwave Reheat Method: For individual servings, place a portion on a microwave-safe dish. Heat in 1-minute increments, stirring occasionally, until the sweet potatoes are thoroughly heated. Be mindful that the marshmallows might not get as crispy in the microwave.

More Festive Holiday Recipes You’ll Love

Rated 4.91 out of 5 stars from 10 votes

Sweet Potato Casserole with Marshmallow Topping

Author:
The Carefree Kitchen

These Sweet Potatoes with marshmallows are a favorite version of the classic holiday side dish. They’re filled with warm, mashed sweet potatoes, brown sugar, cinnamon, and nutmeg, then topped with irresistibly ooey-gooey mini marshmallows, creating a perfect balance of flavors and textures.

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