Sweet Potato Casserole

This quick, easy and traditional Sweet Potato Casserole is going to be your new go-to Thanksgiving side dish.

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This quick, easy and traditional sweet potato casserole is going to be your new go-to Thanksgiving side dish! Made with simple pantry staples, this nut-free comforting recipe combines canned sweet potatoes with a buttery rich brown sugar mixture and then coats it with marshmallows.

Why We Love This Sweet Potato Side dish Recipe

• Quick and easy to make using simple ingredients.
• Delicious and nutritious: sweet potatoes are an excellent source of beta-carotene, as well as Vitamin C and potassium.
• A comforting classic casserole with a smooth and creamy consistency.
• Simple to prepare ahead of time and makes meal prep a breeze.
• Dessert-like side dish that is perfect for Thanksgiving, Easter, or Christmas but simple enough to serve for an any-day supper too!

Ingredients

• Canned cut sweet potatoes in syrup, well drained: If you prefer to use fresh sweet potatoes you will need to cook them first, I recommend boiling them, until a fork can easily push through them. Do not overcook them or you will end up with a soupy casserole.
• Eggs
• Dark brown sugar, firmly packed: You can substitute light brown sugar or granulated white sugar, although it will change the flavor slightly.
• Salted butter, softened: Feel free to substitute unsalted butter and a pinch of salt if you want.
• Cornstarch
• Orange juice: You can substitute heavy cream or half and half if you want a richer, creamier casserole. I like how the orange juice brings out the flavor of the sweet potatoes and helps cut some of the sweetness.
• Nutmeg
• Mini marshmallows

Substitutions and Additions

• Add a Pecan Streusel. One of the most popular variations of this Sweet Potato Casserole recipe is to add a pecan streusel to the marshmallows. The streusel creates a sweet, crunchy contrast to the creamy, soft mashed sweet potatoes.
• Swap The Spice: Instead of nutmeg, feel free to use cinnamon or pumpkin spice.

How to Make Sweet Potato Casserole with marshmallows

This super quick and easy Sweet Potato Casserole comes together in no time and will probably be your most requested side dish from here on out!

1. In a large bowl, beat together the sweet potatoes, eggs, dark brown sugar, butter, orange juice, cornstarch, and nutmeg with a mixer.
   Pro Tip: The mixture does not need to be completely smooth; a lumpy mixture means that you’ll end up with soft but not mushy casserole. The butter, since it is softened and not melted, will show up as light streaks in the batter. That is normal and not a problem.
2. Pour the mixture into the casserole dish and spread it evenly.
3. Sprinkle with mini marshmallows.
4. Bake at 375 degrees Fahrenheit for 20-30 minutes, until the marshmallows are just golden brown and the sweet potato layer, is hot and bubbly.
   Pro Tip: If the marshmallows get overly cooked they will end up oozing a little on top of your casserole.
5. Cool for 10-20 minutes and serve warm. Enjoy!

Tips

• Instead of using a hand mixer, you can also use a food processor to help break up your sweet potato mixture.
• The marshmallows have a crunchy exterior with a gooey delicious interior because they are baked along with the sweet potatoes. If you want only fluffy (and not crunchy) marshmallows, leave them off and place them in the oven when there is 5 minutes left of bake time. Bake until they are fluffy and just barely golden brown. 

Storage Tips

• To Store: This Sweet Potato Casserole stores well in the refrigerator, covered, for 5-7 days.
• To Freeze: You can freeze your Sweet Potato Casserole in a freezer-safe container for 3-6 months, though the marshmallows may have a different consistency when thawed and reheated. 
• To Reheat: Thaw the frozen casserole in the refrigerator a day or two before using. Remove it from the refrigerator about 30 minutes before baking to take the chill off.

Other Great Side Dish Recipes

• Crockpot Applesauce
• Air Fryer Buffalo Cauliflower

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Sweet Potato Casserole

Author — Jennifer

Serves — 12

This quick, easy and traditional Sweet Potato Casserole is going to be your new go-to Thanksgiving side dish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

1x2x3x

• ▢ 59 ounces (2 cans) cut sweet potatoes in syrup well-drained
• ▢ 4 large eggs
• ▢ ¾ cup dark brown sugar firmly packed
• ▢ ¼ cup (½ stick) salted butter softened
• ▢ ¼ cup cornstarch
• ▢ 2 tbsps orange juice
• ▢ 1½ tsp nutmeg
• ▢ 10 ounce bag mini marshmallows

Instructions

 

• Preheat the oven to 375 degrees Fahrenheit.
• Place the drained sweet potatoes, eggs, dark brown sugar, softened butter, orange juice, cornstarch and nutmeg in a large bowl and beat with a mixer. The mixture does not need to be completely smooth, a lumpy mixture means that you’ll end up with soft but not mushy casserole. The butter, since it is softened and not melted, will show up as light streaks in the batter. That is normal and not a problem.
• Pour the mixture into a 9×13 inch baking dish or 2 quart casserole dish and spread it out into an even layer.
• Sprinkle with a full, even layer of mini marshmallows.
• Bake for 20-30 minutes until the marshmallows are just golden brown and the sweet potato layer is hot and bubbly. If the marshmallows get overly cooked they will end up oozing a little on top of your casserole.
• Remove from the oven and let cool for 10-20 minutes to set up.
• Serve warm.

Notes

Storage:

• To Store: This Sweet Potato Casserole stores well in the refrigerator, covered, for 5-7 days.
• To Freeze: You can freeze your Sweet Potato Casserole in a freezer-safe container for 3-6 months, though the marshmallows may have a different consistency when thawed and reheated. 
• To Reheat: Thaw the frozen casserole in the refrigerator a day or two before using. Remove it from the refrigerator about 30 minutes before baking to take the chill off.

Tips:

• Instead of using a hand mixer, you can also use a food processor to help break up your sweet potato mixture.

Nutrition Info

Calories: 315kcal | Carbohydrates: 64g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 154mg | Potassium: 517mg | Fiber: 4g | Sugar: 33g | Vitamin A: 19978IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg

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