Make Ahead Sweet Potato Casserole with Marshmallows
With toasted, caramelized marshmallows on top, this sweet potato casserole is the sweet and savory side dish you didn't know you needed - even if it's not Thanksgiving!
Servings 16
Calories 170kcal
Ingredients
- 2 ½ lbs sweet potatoes peeled and cut into 1-inch cubes - about 6-8 medium-sized sweet potatoes
- ¾ cup light brown sugar packed
- 4 tablespoons unsalted butter half of one stick or ¼ cup softened
- 1 teaspoon vanilla extract
- 1-½ teaspoon pumpkin pie spice
- pinch salt
- ½ cup pecans or walnuts chopped, divided (optional)
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350-degrees F.
- Butter a casserole dish then set aside.
- In a pot, add the water and the sweet potatoes.2 ½ lbs sweet potatoes
- Bring the sweet potatoes to a boil, then cover.
- Note: you do NOT have to cover the sweet potatoes in water. As long as you keep the cover on, the water will steam the potatoes, and will be fork tender in no time!
- Simmer the potatoes with the cover on for about 20 minutes, or until the potatoes are tender enough to mash.
- Drain the potatoes and allow them to cool slightly.
- Add the butter to a large bowl. (I like to use my mixer and the paddle attachment to mash the potatoes and mix all the ingredients together. However, you can mash them by hand with a potato masher or hand mixer if you like.)4 tablespoons unsalted butter
- Add the sweet potatoes to the bowl. The warmth from the potatoes will help melt the butter.
- Add the brown sugar, vanilla extract, cinnamon, nutmeg, salt, and ¼ of the chopped nuts. Reserve the rest of the nuts for later.¾ cup light brown sugar, 1 teaspoon vanilla extract, 1-½ teaspoon pumpkin pie spice, pinch salt
- Mix all the ingredients together until the potatoes reach your desired consistency.
- Spoon the mixture into the prepared casserole dish. If you are making this ahead of time, STOP here and see the make-ahead instructions below.
- Top the sweet potatoes with the remaining chopped nuts and mini marshmallows.½ cup pecans or walnuts, 2 cups mini marshmallows
- Bake for 15 minutes or until the mini marshmallows are toasted.
Notes
Ang's Tips
If the mashed sweet potato mixture is too thick, add a little bit of heavy cream, milk, or orange juice to thin them out.
How can you make sweet potato casserole ahead of time?
This recipe can be made 1 day in advance, which I love! Here's how:
- Allow the sweet potato mixture to cool.
- Add the spices and mix well.
- Place the sweet potato mixture in the casserole dish and cover with cling wrap or foil.
- Place it in the refrigerator until the next day.
- The next day, bring the casserole dish to room temperature.
- Next, top the sweet potato mixture with pecans and mini marshmallows.
- Bake for about 15-20 minutes in the oven until the marshmallows are toasty and the casserole is heated through.
Nutrition
Calories: 170kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 47mg | Potassium: 267mg | Fiber: 2g | Sugar: 17g | Vitamin A: 10142IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg