Simple Sweet Potatoe Casserole with Marshmallows On Top

Are you looking for a simple sweet potato casserole recipe for the holidays you will love this one. I love a nice sweet sweet potato casserole topped with nice toasty marshmallows. I used to whip this up for Thanksgiving when my dad hosted beacuse he always insisted on making the majority of the meal.

This recipe is easy to make and will add a bit of depth to your holiday table or help you make use of the sweet potatoes that are on sale in the next couple weeks. We will be stocking some for 39 cents a pound at Kroger this week. So grab your favorite casserole dish and let’s get going.

Where did sweet potato casserole come from?

Sweet potato casserole is a popular dish in American cuisine, especially during Thanksgiving and other holiday meals. The exact origin of sweet potato casserole is not well-documented, but it likely has roots in Southern cooking traditions.

Sweet potatoes are native to the Americas, and they have been cultivated for thousands of years. The practice of combining sweet potatoes with sweet ingredients like sugar, spices, and sometimes marshmallows can be traced back to the 19th and early 20th centuries. Southern cooks, in particular, have a long history of incorporating sweet potatoes into various dishes.

The inclusion of marshmallows as a topping for sweet potato casserole became more prominent in the mid-20th century. The popularity of this dish grew, and it became a staple on holiday tables across the United States.

While the exact origins may be unclear, sweet potato casserole has become a beloved and iconic part of American holiday feasts, celebrated for its sweet and savory flavors. Different variations exist, with some recipes emphasizing the use of pecans, brown sugar, or other toppings.

Why do you put marshmallows on sweet potato casserole?

Back in the early 1900s, marshmallow companies were trying to boost their sales, and they came up with the idea of using marshmallows in all sorts of recipes. One of these recipes was for sweet potato casserole, and it caught on!

The whole marshmallow-on-sweet-potato-casserole thing really took off in the mid-20th century and became a classic during Thanksgiving and other holidays. People love how the marshmallows get all gooey and crispy on top of the creamy sweet potatoes. It’s become a bit of a tradition for many families, even though not everyone is on board with the marshmallow topping. But hey, that mix of sweet and savory flavors is just too good to resist!

What you need

For the Sweet Potato Base:

• 4 cups cooked and mashed sweet potatoes
• 1/2 cup unsalted butter, melted
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs, beaten

For the Topping:

• 2 cups mini marshmallows

How to make sweet potato casserole

Preheat your oven to 350°F (175°C).

Cook the sweet potatoes until tender. Peel and mash them in a large mixing bowl.

Add melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, and beaten eggs to the mashed sweet potatoes. Mix until well combined.

Transfer the sweet potato mixture to a greased baking dish, spreading it evenly.

Sprinkle the mini marshmallows evenly over the sweet potato mixture. If you like, you can also add chopped pecans for extra crunch.

Place the casserole in the preheated oven and bake for about 25-30 minutes or until the marshmallows are golden brown and the sweet potato mixture is heated through.

Remove from the oven and let it cool for a few minutes before serving. The marshmallows will be gooey and delicious!

This simple and tasty sweet potato casserole is sure to be a hit at your holiday table. Feel free to adjust the ingredients and quantities based on your preferences. Enjoy!

How to store leftover sweet potato casserole

Leftover sweet potato casserole can be refrigerated for 3-4 days.

When you’re ready to enjoy the leftovers, you can reheat them in the oven or microwave. To maintain the marshmallow topping’s texture, the oven is often preferred. Preheat the oven to around 350°F (175°C) and reheat until the casserole is warmed through and the marshmallows are gooey and golden brown.

Sweet potato casserole can be frozen, but keep in mind that the texture of the marshmallows may change after freezing. If you choose to freeze it, use a freezer-safe container and label it with the date. Thaw it in the refrigerator before reheating.

Be sure to save some of those sweet potatoes to grow your own sweet potatoes from slips next spring.