Magic 3-Ingredient Sweet Potato Casserole with Marshmallows

There’s something magical about that moment when the sweet potato casserole with marshmallows comes out of the oven – the marshmallows all puffed up and golden, the sweet potato filling bubbling at the edges. It’s been the star of our Thanksgiving table for as long as I can remember. My grandma always made it special by letting me sprinkle the marshmallows, and now my kids fight over who gets to do it. This isn’t just a side dish – it’s a tradition, a sweet little piece of home that makes every holiday meal feel complete. The best part? It’s so simple to make, but tastes like you spent hours in the kitchen.

Why You’ll Love This Sweet Potato Casserole with Marshmallows

This recipe is my go-to for good reason – it’s the perfect combination of simple and spectacular. Here’s why it never fails:

• Foolproof comfort food – Just mix, bake, and top with marshmallows for a dish that feels like a warm hug
• Crowd-pleasing magic – Kids and adults alike go crazy for that gooey, golden marshmallow topping
• Perfect texture – Creamy sweet potatoes underneath with just the right amount of crispy, caramelized goodness on top
• Holiday essential – It’s not Thanksgiving or Christmas in our house without this on the table
• Easy to customize – Add your own twist with spices, nuts, or different toppings

Ingredients for Sweet Potato Casserole with Marshmallows

Gathering the right ingredients is half the battle with this recipe – and trust me, you’ll want to measure carefully for that perfect balance of sweet and creamy. Here’s what you’ll need:

• 3 cups mashed sweet potatoes (about 2 large potatoes, roasted until tender and peeled)
• 1/2 cup granulated sugar (I sometimes use brown sugar for deeper flavor)
• 2 large eggs, beaten (room temperature blends better)
• 1/2 cup whole milk (2% works in a pinch, but whole makes it extra creamy)
• 1/4 cup butter, melted and slightly cooled (real butter only – no substitutes!)
• 1 teaspoon vanilla extract (the good stuff makes a difference)
• 1/2 teaspoon salt (balances all that sweetness perfectly)
• 2 cups mini marshmallows (the small ones melt evenly – save the big ones for s’mores)

See? Nothing fancy – just good, simple ingredients that come together to make something magical. Now let’s get mixing!

How to Make Sweet Potato Casserole with Marshmallows

Okay, let’s get to the fun part! Making this casserole is as easy as pie (well, easier actually). Just follow these simple steps, and you’ll have a golden, gooey masterpiece in no time.

Preparing the Sweet Potato Mixture

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your biggest mixing bowl and let’s get started. I like to mash my sweet potatoes while they’re still warm – they blend so much smoother that way. Add the sugar, eggs, milk, melted butter, vanilla, and salt right into the bowl with the potatoes.

Now, here’s my secret: mix just until everything is combined. No need to go crazy with the whisk – overmixing can make the texture gummy instead of light and creamy. If you see a few small lumps of sweet potato? Perfect! Those little bits add character. The mixture should be smooth but not whipped, like thick pancake batter.

Baking and Topping with Marshmallows

Pour your beautiful orange mixture into a greased 2-quart baking dish (I use butter for extra flavor). Slide it into the oven and set your timer for 25 minutes. You’ll know it’s ready when the edges start bubbling slightly and the center looks set.

Now the magic moment – take it out and quickly cover the top with those mini marshmallows. Don’t be shy! I like to do an even layer, then add a few extra clusters for good measure. Pop it back in the oven for just 5-10 minutes – watch closely because marshmallows go from perfect golden to burnt in seconds!

For extra drama (and crispiness), you can switch to broil for the last minute. Just stand guard at the oven door – I’ve learned the hard way how fast those marshmallows can go from golden to black! When they’re puffed and beautifully toasted, take it out and let it cool for about 10 minutes before serving. The wait is torture, but it helps the flavors settle and prevents burned tongues!

Tips for the Best Sweet Potato Casserole with Marshmallows

After making this casserole more times than I can count, I’ve picked up some tricks that make all the difference:

• Roast, don’t boil your sweet potatoes – roasting brings out their natural sweetness and gives a creamier texture than boiling
• Let the base cool 5 minutes before adding marshmallows – this keeps them from sinking into the sweet potato mixture
• Use fresh marshmallows – stale ones won’t puff up properly and can turn chewy instead of gooey
• Watch like a hawk during the final bake – those marshmallows go from perfect to burnt in 30 seconds flat!
• Make it ahead – prepare the sweet potato base up to 2 days early, then just add marshmallows before baking

Trust me, these little details take this casserole from good to “can I have thirds?” good!

Sweet Potato Casserole Variations

While I’m fiercely loyal to the classic marshmallow version, sometimes it’s fun to mix things up! Here are my favorite easy twists:

• Pecan crunch – Sprinkle chopped pecans over the marshmallows for a nutty contrast
• Spiced up – Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the sweet potato mix
• Streusel swap – Replace marshmallows with a brown sugar-oat streusel topping
• Maple magic – Swap half the sugar for pure maple syrup
• Bourbon kick – Add a tablespoon of bourbon to the mixture for grown-up flavor

The beauty? You can’t go wrong – it’s all delicious!

Serving Suggestions

This sweet potato casserole with marshmallows is the ultimate team player at any holiday table. I love serving it alongside roasted turkey (of course!) with a side of garlicky green beans and tangy cranberry sauce. For a smaller gathering, it’s perfect with baked ham or roast chicken. The recipe makes about 6 generous servings – but trust me, you’ll want to double it because everyone comes back for seconds! Leftovers (if you’re lucky enough to have any) are amazing with breakfast bacon the next morning.

Storing and Reheating

This casserole keeps beautifully in the fridge for 3-4 days – just cover it tightly with foil. To reheat, I prefer the oven (300°F for 15-20 minutes) to keep that perfect texture. The microwave works in a pinch, but expect softer marshmallows. One warning: don’t freeze it! The marshmallows turn weirdly chewy and the sweet potatoes get watery. Trust me, I learned this the hard way after ruining a perfectly good batch last Thanksgiving!

Nutritional Information

Now, I’m no nutritionist, but I know folks like to have a general idea of what they’re eating – especially during the holidays when we’re all indulging a little extra! This sweet potato casserole with marshmallows is definitely a treat, but sweet potatoes pack some great nutrients too. Just remember – these numbers are rough estimates since your exact ingredients might vary.

Each serving (about 1/6 of the casserole) has around 320 calories. The marshmallows and sugar add sweetness, while the sweet potatoes bring fiber, vitamin A, and potassium to the party. The eggs and milk add some protein to balance things out. But let’s be real – we’re not eating this for the health benefits! It’s all about that perfect combination of creamy sweet potatoes and gooey, toasted marshmallows that makes every bite pure comfort.

Common Questions About Sweet Potato Casserole with Marshmallows

Alright, now it’s your turn to bring this sweet potato casserole magic to your own table! I can’t wait for you to experience that first bite – the way the toasted marshmallows give way to the creamy sweet potatoes underneath. It’s pure comfort in every spoonful. Don’t forget to snap a photo of your golden masterpiece and tell me all about it in the comments below. Did you add any special twists? How did your family react? Trust me, once you make this recipe, it’ll become your new holiday tradition too. Happy baking, friends!

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