Sweet Potato Casserole: Memories, Goofs, and (Mostly) Triumphs
You ever have one of those dishes that somehow feels like it’s been in your family even if you can’t quite recall who started it? For me, that’s sweet potato casserole with marshmallows. My attempt at recreating my Aunt May’s (she of the legendary “just a dash” approach to measuring) recipe honestly started as a total disaster—forgot to drain the sweet potatoes and ended up with, let’s just say, sweet potato soup with a charred marshmallow raft. Now, some years down the line, it’s a fixture at every holiday spread and, occasionally, just because Tuesday felt like it needed a bit more sugar and warmth. And, between us, if you’ve ever wondered whether those mini marshmallows are too much…just wait until you eat the leftovers for breakfast cold out of the fridge.
Why Everyone Ends Up Loving This (No, Seriously)
I make this when: It’s Thanksgiving, obviously, but also whenever I get nostalgic or want to see my brother abandon his low-carb diet faster than you can say “marshmallow.” My family goes absolutely bananas for this every time. It’s that perfect, squishy, crunchy, and almost-too-sweet combo (emphasis on almost). Plus, if you accidentally forget the pecans, nobody seems to care except me—go figure. And honestly, the best part? The top layer where the marshmallows get a little burnt and gooey. I used to try to keep it neat, but let’s be real, messy is better.
What You’ll Need (and Some Workarounds)
- 4 or 5 medium-sized sweet potatoes (about 2 lbs)—I’ve swapped in canned yams in a pinch, Aunt May would have been scandalized but it pretty much works
- 1/2 cup brown sugar—light or dark, whatever’s rattling around in your pantry
- 1/3 cup melted unsalted butter (salted’s okay, just skip the extra salt below)
- 1/2 cup milk (I’ve used oat milk and nobody noticed, honestly)
- A big pinch of salt (but not too much, we’re not making soup)
- 1 teaspoon ground cinnamon (sometimes I add a whisper of nutmeg or pumpkin pie spice, mostly when I remember)
- 2 teaspoons vanilla extract—my grandmother always swore by the fancy stuff, but the store brand does the trick
- 2 eggs, lightly beaten (or skip them for a slightly looser dish—on busy mornings, I’ve left them out)
- 1 heaping cup mini marshmallows (okay, sometimes it’s more—it’s hard to stop!)
- Optional: 1/2 cup chopped pecans or walnuts—try hazelnuts if you’re feeling wild
How I Make This (with Slightly Distracted Narration)
- Poke holes in the sweet potatoes with a fork and bake them at 400°F (204°C) for around 45-50 minutes until they’re squishy (you can nuke them in the microwave if you’re impatient—takes about 8-10 min, but you miss out on that deep flavor).
- Let them cool a bit, then peel the skins off. This part is weirdly satisfying, unless the potatoes are still too hot, and then—ouch. Mash them up in a big bowl.
- Add brown sugar, melted butter, milk, salt, cinnamon, vanilla, and eggs (if using). Mix it all up till smoothish—I use a hand mixer, but I’ve used a fork in emergencies.
- Scoop the potato mixture into a buttered casserole dish (8×8 works, or whatever vaguely rectangular thing you got). Smooth the top, then sprinkle on the pecans if you’re using them. This is where I usually sneak a taste; the batter’s honestly delicious by itself.
- Bake at 350°F (176°C) for 30 minutes. It’ll puff just a bit—don’t panic if you see a crack. Happens to the best of us.
- Pull it out, cover the top evenly (or just in little clusters; there are no rules) with marshmallows, then stick it back in for another 10-15 min until the marshmallows are golden brown (or, if your family’s like mine, borderline burnt on the corners). Don’t wander too far at this point; marshmallows turn on you in a hot second.
- Let it cool for a smidge before serving, unless burnt tongues are part of your family tradition.
Notes from My Kitchen (What I Wish I’d Known Sooner)
- If you like things a bit more textured, don’t mash the potatoes all the way—a few lumps give it “rustic charm” (or so I tell myself).
- I once tried topping it with big marshmallows. They slid right off and made a gooey mess. Stick with the mini ones (unless you like chaos, in which case, go forth).
- Actually, I find it works better if you toast the marshmallows under the broiler, but don’t blink or you’ll end up with blackened sugar pucks. Rookie mistake—it happens.
Variations I’ve Tried (Some Hits, A Few Misses…)
- Swapped regular sugar for maple syrup once—honestly, pretty great but made everything runnier. Maybe dial back the milk if you go this route.
- Skipped the marshmallows and used just a nut streusel. My cousin declared it was “too healthy” and put marshmallows on his anyway.
- Once added coconut flakes to the topping—looked weird, tasted fine.
- Tried non-dairy butter and oat milk for my vegan pal; nobody noticed (I think I liked it better, actually).
What Equipment You’ll Need (and Improv If You Don’t Have It)
- Casserole dish (but I’ve used a cake pan before, which was a little awkward but worked)
- Potato masher or fork—if you’ve got neither, I used a sturdy glass once. Desperate times.
- Mixing bowls—though I once just mixed it all in the casserole dish itself (dishwasher was full)
- Oven or just microwave if you’re in a hurry…or it’s too hot for baking
How to Store Leftovers (If You’re Lucky Enough to Have Any)
Just toss the leftovers (ha, rare in my house) in an airtight container and refrigerate for up to 3 days. I swear, it tastes even better cold the next morning. You can reheat it at 350°F for 15 mins or zap it in the microwave if you’re impatient. Once, I tried freezing it, but the marshmallows looked sad and tasted weird, so I don’t recommend that. But, hey, do you.
What to Serve It With (Family Oddities Included)
This dish is basically the opening act and the main attraction all at once at my Thanksgiving table. We usually put it right next to the turkey (though my dad once served it with grilled chicken on a random Tuesday—odd, but surprisingly good). Or eat it for breakfast. I won’t judge. I actually like a sprinkle of sea salt right before serving for that sweet-salty zing, though my mum shakes her head at me every time.
Little Pro Tips I Wish I’d Known (Learning the Hard Way)
- I once tried to rush the baking (impatient, what can I say?)—it ended up runny and weird. Trust me, the full bake time is worth it.
- Don’t add the marshmallows too early—they’ll disappear. It’s not magic, just science.
- If your sweet potatoes seem super watery, bake ‘em a bit longer. Or drain extra juice. Otherwise it’s more soup than casserole (learn form my mistakes, friend).
The Burning Questions (Literally, if You Burn the Marshmallows)
- Can I use canned sweet potatoes?
- Absolutely. Just drain ‘em well so your dish isn’t too soggy. And, well, taste them—sometimes canned yams are oddly sweet.
- Do I have to use eggs?
- Nah, you can skip them. The casserole will be softer and a bit looser, but still tastes great. I do this when I run out and can’t be bothered to go to the shop.
- Can I make it ahead?
- Yes, and honestly, I think it tastes better the next day. Just wait to add the marshmallows until you’re ready to reheat and serve so they don’t melt into oblivion.
- What nuts work best?
- Pecans, walnuts, whatever you’ve got. Hazelnuts are…different, but in a good way. Skip ‘em if allergies are a thing.
- Is this actually a dessert or a side?
- I’ve debated this for years. Frankly, it doesn’t matter—eat it when you want. Dessert, side, breakfast, snack. No rules here.
One totally unrelated thing: did you ever notice how marshmallows smell sort of like plastic until they’re baked? Weird, right? Anyway, Sweet Potato Casserole is kind of my culinary comfort blanket. Try it and see if it doesn’t become yours, too.
Ingredients
- 4 large sweet potatoes (about 2 lbs), peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups mini marshmallows
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and return to pot.
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3Mash the sweet potatoes until smooth. Mix in sugar, milk, melted butter, eggs, vanilla extract, and salt until well combined.
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4Pour the sweet potato mixture into the prepared baking dish and smooth the top.
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5Bake for 25 minutes. Remove from oven and sprinkle mini marshmallows evenly on top.
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6Return casserole to the oven and bake for an additional 8-10 minutes, or until marshmallows are golden and toasted. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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