This easy Sweet Potato Casserole with Marshmallows is a family favorite and the dish your Thanksgiving table can’t be without!
Creamy whipped sweet potatoes with fall spices are topped with pecans and toasty golden marshmallows in this classic Thanksgiving dish. This is the recipe that I make for my family every year and I’m excited to share it with you all!
Now I need to clear something up right from the start – I definitely cover the whole top of this dish with marshmallows! I just wanted you to be able to see a little of the inside on the photos. 😉
Ingredients for Sweet Potato Casserole with Marshmallows
You only need a few simple ingredients to make this dreamy southern sweet potato casserole:
- Sweet potatoes
- Pantry items: sugar, salt, evaporated milk
- Refrigerated items: eggs, butter
- Spices: vanilla extract
- Toppings: pecans and mini marshmallows
How to Make Sweet Potato Casserole with Marshmallows
Here are the steps for making my sweet potato soufflé:
- Preheat oven to 350 degrees F.
- Rinse, peel and pierce sweet potatoes several times with a fork. Bake on a baking sheet until tender, about 45 minutes.
- When potatoes are cool enough to handle, peel them and add to a large bowl or mixer. Whip with an electric mixer until smooth.
- Add sugar, salt, eggs, butter, evaporated milk and vanilla. Mix well.
- Smooth mixture into a greased 9×12 (or similar) casserole dish. Bake for 25 minutes.
- Remove from oven and place pecans then marshmallows on top. You may not need to use the whole bag of marshmallows but use enough to cover the whole casserole. Return to oven for about 5-7 minutes or until toasted on top. Watch carefully to ensure the marshmallows don’t burn.
How to Reheat Sweet Potato Casserole
To reheat this casserole preheat oven to 350 degrees Fahrenheit, cover with aluminum foil and bake for about 20- 25 minutes or until heated through. Microwave also works well for smaller portions. Your marshmallows will just get a bit more melty.
Can you make sweet potato casserole ahead of time?
Yes! I sometimes make this casserole up to 3 days in advance. Complete all the steps but do not bake. Cover and place in refrigerator until ready.
How long can you store sweet potato casserole in the refrigerator?
This casserole can be kept in the refrigerator for about 3 days. Cover tightly to store.
I hope you’ll give this recipe a try and let me know what you think in the comments below. Don’t forget to leave a star rating! You can also tag me on social media – #allthekingsmorsels – and show me how yours turned out! I would love to see it!
Want to see more Thanksgiving recipes? Here are my favorites:
- Scalloped Potatoes
- Turkey Tetrazzini
- Southern Sweet Potato Casserole
- Roasted Thanksgiving Turkey with Garlic Herb Butter
- Button Mushrooms
- Pineapple Casserole
- Caramel Apple Cake
- Pumpkin Dump Cake
- Leftover Turkey Sandwich
- Slow Cooker Stuffing
- Classic Mashed Potatoes and Gravy
- Squash Casserole
Sweet Potato Casserole with Marshmallows
Ingredients
- 3 large sweet potatoes
- 1 cup sugar
- 1/2 tsp salt
- 2 eggs, beaten
- 1 stick (8 tbsp) butter, melted
- 1/2 cup evaporated milk
- 2 tsp vanilla extract
- 1/2 cup pecans, chopped
- 16 oz bag mini marshmallows
Instructions
- Preheat oven to 350 degrees F.
- Rinse, peel and pierce sweet potatoes several times with a fork. Bake on a baking sheet until tender, about 45 minutes.
- When potatoes are cool enough to handle, peel them and add to a large bowl or mixer. Whip with an electric mixer until smooth.
- Add sugar, salt, eggs, butter, evaporated milk and vanilla. Mix well.
- Smooth mixture into a greased 9×12 (or similar) casserole dish. Bake for 25 minutes.
- Remove from oven and place pecans then marshmallows on top. You may not need to use the whole bag of marshmallows but use enough to cover the whole casserole. Return to oven for about 5-7 minutes or until toasted on top. Watch carefully to ensure the marshmallows don't burn.
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