Indulge in this classic traditional southern side dish. Prepared with just six pantry staple ingredients, fresh sweet potatoes, and some spices, this dish is bursting with flavor. Boil the peeled and cubed sweet potatoes on the stove until tender, and mix with a hand mixer with the rest of the ingredients. It is oven-baked at 350 degrees for 30 minutes, creating a golden-brown masterpiece that can be conveniently prepped the day before or even frozen in advance, ensuring a stress-free and delicious addition to your holiday table.
I feel like you grew up with one of two sweet potato casseroles on your holiday table: the marshmallow-topped version or the brown sugar-pecan version. In my family, it was always marshmallows...sticky, sweet, and golden on top of a smooth, lightly spiced sweet potato filling. When I married my husband, I was introduced to his family's pecan topping, and I'll admit...I became a fan of that style too.
But this recipe is the one that takes me straight back to my childhood. Kinda like my family's number one Thanksgiving side dish - broccoli casserole.
Like baked cornbread dressing, old fashioned sweet potatoes with marshmallows one can be made ahead, saving you time on the big day. As a Southern cook, this recipe is pure Southern holiday comfort!
Prepare for baking: Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish and set aside.
Pro Tip: To prevent marshmallows from burning, make sure to spread them in a single, even layer on top of the casserole. Monitor the baking closely during the final minutes, and if they start browning too quickly, you can tent the dish with aluminum foil.
**See recipe card for prep ahead instructions!**
Recipe
Old Fashioned Baked Sweet Potato Casserole with Marshmallows
- Total Time: 1 hour
- Yield: 10-12 1x
- Diet: Gluten Free
Description
Indulge in this classic traditional southern side dish. Prepared with just six pantry staple ingredients, fresh sweet potatoes, and some spices, this dish is bursting with flavor. Boil the peeled and cubed sweet potatoes on the stove until tender, and mix with a hand mixer with the rest of the ingredients. It is oven-baked at 350 degrees for 30 minutes, creating a golden-brown masterpiece that can be conveniently prepped the day before or even frozen in advance, ensuring a stress-free and delicious addition to your holiday table.
Ingredients
- 3 Pounds Sweet Potatoes - roughly 4 large sweet potatoes
- ¼ Cup Butter
- ½ Cup Brown Sugar
- 2 Eggs
- 1 Teaspoon Salt
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ½ Cup Milk
- 1 Bag Mini Marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and diced the potatoes.
- Place the diced sweet potatoes in a large pot covered in water, and place on a stove over high heat. Bring to a boil. Cook the potatoes until fork tender (about 10-15 minutes).
- Drain the potatoes and place them in a large bowl.
- Add the butter, brown sugar, eggs, and spices. Mix with a hand mixer until smooth, the butter is melted, and no lumps remain.
- Add in milk and mix until smooth and incorporated.
- Pour into a greased baking dish and sprinkle the marshmallows in an even layer on top.
- Bake for 25-30 minutes or until the marshmallows are slightly golden brown and puffed.
Notes
- Leftovers can be kept wrapped tightly in the fridge for 3-4 days.
To Make Ahead of Time
- The Day Before - Prep casserole all the way up to baking without the marshmallows. Wrap tightly in plastic wrap and keep stored in the fridge until needed. When ready, top with marshmallows and bake according to the directions.
- How to Freeze - if making more than a day in advance, make it all the way up to baking but do not add the marshmallows. Place the filling in the casserole dish and wrap airtight with plastic wrap and/or foil a couple of times and place in the freezer for up to 6 months. Remove from the freezer and place in the fridge for 24 hours to thaw. Continue with directions to finish baking, including topping with marshmallows. To bake from frozen, place in the oven at 350 for 30 minutes with a piece of foil on top. Remove, add the topping, and place back in the oven to finish baking for an additional 20-30 minutes or until the middle is hot and bubbly and the marshmallows are golden brown and puffed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 193
- Sugar: 15.8 g
- Sodium: 278.5 mg
- Fat: 4.7 g
- Carbohydrates: 35.1 g
- Fiber: 3.5 g
- Protein: 3.3 g
- Cholesterol: 41.4 mg
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