Classic Sweet Potato Casserole with Toasted Marshmallows
1 h 10 min
|
easy
Recipe by Eunice
Introduction
No bland sides here: velvety sweet potatoes whipped with butter, brown sugar, cinnamon and vanilla get capped with a toasty marshmallow blanket that turns crackly on top and gooey underneath.
Perfect for Thanksgiving, Friendsgiving, or any potluck, this make-ahead crowd-pleaser brings that sweet-salty, creamy-crisp comfort that disappears first from the table.
Ingredients (10 servings)
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Ingredients for the Sweet Potato Filling:
- 4 large sweet potatoes, peeled, cut into chunks sweet potatoes 1.33 lb large
- ½ cup unsalted butter, melted unsalted butter 4 oz
- ½ cup brown sugar, packed brown sugar 3.43 oz
- ¼ cup heavy whipping cream heavy cream 2 fl oz
- 2 eggs, lightly beaten large eggs 2 ct
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
- ½ tsp salt salt
Ingredients for the Topping:
- 3 cups mini marshmallows mini marshmallows 5 oz
How to Make Classic Sweet Potato Casserole with Toasted Marshmallows
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Preheat and pan prep
Preheat the oven to 350 F and butter a 9x13 glass baking dish so nothing sticks and the edges caramelize nicely.
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Cook the sweet potatoes
Add the sweet potato chunks to a large pot of well salted cold water, bring to a boil, and cook until fork tender, 15 to 18 minutes.
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Drain and dry
Drain thoroughly, return potatoes to the hot pot, and let them steam off for 2 to 3 minutes so excess moisture evaporates and the filling will not be watery.
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Mix the custard base
In a bowl whisk together melted butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
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Combine and mash
Pour the custard into the warm potatoes and mash until mostly smooth with a few rustic bits, and if your potatoes are blazing hot let them cool 2 minutes before adding the eggs to avoid curdling.
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Taste and adjust
Taste for balance and adjust with a pinch more salt or sugar if needed because sweet needs a little salty to pop.
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Fill the dish and bake
Spread the mixture evenly in the prepared dish, smooth the top, and bake until set at the edges and lightly puffed, 20 to 25 minutes.
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Top with marshmallows and toast
Scatter the mini marshmallows in a full, even layer and bake 5 to 8 minutes until golden, and if you want deeper color switch to broil for 20 to 60 seconds while watching like a hawk.
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Rest and serve
Let the casserole rest 10 minutes so it slices cleanly and serve warm while the marshmallows are still soft and stretchy.
Substitutions
- Heavy cream -> evaporated milk
- Evaporated milk keeps the custard rich and silky without feeling heavy, and it brings gentle caramel notes that play well with cinnamon and brown sugar.
- Brown sugar -> maple syrup
- Maple syrup adds a deep woodsy sweetness and subtle complexity; reduce the cream by 1 tablespoon to keep the filling from getting loose.
- Mini marshmallows -> pecan streusel
- A buttery pecan streusel (soft butter, brown sugar, flour, chopped pecans, and a pinch of salt) bakes up crunchy and toasty, giving a sweet-salty counterpoint with texture that stands up on the table.
Tips
- Roast for extra depth
- If you have time, roast whole sweet potatoes at 400 F until very tender, about 50 to 60 minutes, because roasting concentrates sugars and gives a naturally caramelized flavor.
- Brown the butter
- Take the butter to a nutty golden brown before mixing, which adds a toffee aroma that makes this taste like a secret bakery recipe.
- Dry your potatoes properly
- Letting the potatoes steam off in the hot pot drives out surface moisture so the custard sets instead of weeping in the oven.
- Torch or broiler control
- For spot-on marshmallow color, use a kitchen torch or a ripping-hot broiler and move the dish as needed to get even toasting without melting the whole cap into a puddle.
- Make ahead without the mush
- Assemble and bake the base up to 2 days ahead, cool and refrigerate covered, then reheat at 325 F until hot and add marshmallows at the end so they toast fresh.
- Balance the sweetness
- A small pinch of flaky salt on the finished marshmallows or a whisper of orange zest in the filling keeps the sweetness lively instead of cloying.
Nutrition Facts *
| Energy | 326 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 18 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My filling baked up watery, what went wrong?
- Either the potatoes were not dried after boiling or too much liquid was added, so next time steam off the potatoes in the hot pot, measure the cream accurately, and bake the base until the edges lightly set before adding marshmallows.
- The marshmallows melted into a sticky sheet, how do I get them to toast?
- Use a dense, even single layer of mini marshmallows and bake just until they puff, then finish under the broiler while watching closely so they color before they fully melt.
- Can I use canned sweet potatoes or canned yams?
- Yes, drain them well and blot with paper towels, then mash and proceed, and reduce the cream by 1 to 2 tablespoons because canned yams hold more liquid and syrup.
- How do I avoid scrambled egg bits in the filling?
- Make sure the potatoes are warm, not scorching, whisk the custard smooth first, and if the mixture feels very hot temper by whisking in a spoonful of mashed potato before combining.
- How can I make this less sweet without ruining the texture?
- Cut the brown sugar to 6 tablespoons, keep the cream the same, and add a pinch more salt or a little orange zest to keep the flavor bright.
- How do I keep it warm for travel?
- Bake the base, cover tightly with foil, wrap the dish in a towel for insulation, and add and toast the marshmallows at your destination so they are fresh and golden.
Serving Suggestions
For a little swagger, tuck a thin layer of crushed spiced pecans under the marshmallows so you get crackle, cream, and toast in every scoop.
Pair it with roasted turkey or a honey glazed ham and pour a bourbon or hot spiced cider, because those smoky caramel notes flirt perfectly with the maple and cinnamon.
More pairings:
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