Sweet Potato Casserole With Marshmallows Recipe (2024)

Why It Works

Slow-roasting the sweet potatoes activates endogenous enzymes that bring out the potatoes' natural sweetness.
Brown butter, ginger, woodsy herbs, and tangy dairy add savory notes to balance the intensely sweet marshmallow topping.

When I was younger, I adored candy. I'd chew on anything gummy, lick my way through a Gobstopper's Technicolored layers, and trade in all my credits for Charleston Chews at my summer camp's canteen. I was, to put it simply, a totally normal sugar-loving kid, albeit one who never got a single cavity—an achievement which I continue to be childishly proud of, even at 37.

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But just like diapers, G.I. Joe, and brutal fistfights with my sister, my inclination to sucrose was something I eventually outgrew. That presents a problem with a dish like classic marshmallow-topped sweet potato casserole, with its layers of achingly sweet atop achingly sweet. I know a lot of people, in fact, who refuse to eat it for exactly this reason. But I'm not quite so ready to give up on it.

Making Your Potatoes Naturally Sweeter

The biggest problem with most recipes is that they instruct you to sweeten the sweet potatoes as much as you would if you were eating them alone. A hefty dose of brown sugar or maple syrup is a common addition. That's a mistake. Remember: We're going to cover these sweet potatoes with a blanket of intense sugariness, so why in the world would we make the potatoes themselves candy-sweet as well?

That doesn't mean the sweet potatoes shouldn't be sweet, though. Just as when you pair a sweet wine with dessert, it's important that there isn't too much of a mismatch between the two parts—the juxtaposition makes extreme differences that much more glaring.

So what to do? The first step is to take advantage of the sweet potatoes' natural sweetness by cooking them right. If you think back to Kenji's mashed sweet potato recipe, you'll remember that the key is to cook the potatoes at a low enough heat that their natural enzymes break down their complex starches into simple sugars. Cook 'em too hot and you'll shut down that enzymatic activity, ending up with potatoes that taste far less sweet than they otherwise would. By roasting the sweet potatoes in a relatively low oven, set to 300°F (149°C), we'll get sweeter results than if we crank the dial higher.

If you have an immersion circulator, you can maximize this enzymatic process by first cooking the potatoes sous vide in 150°F (66°C) water for two to four hours, then proceeding with the roasting as directed.

Once the potatoes are done, simply scoop the flesh out of the skins into a bowl and beat them with an electric mixer.

The next step is to decide what to do with those extra-sweet mashed potatoes. My goal is to play up some more savory notes to add complexity instead of just, you know, more confectionery.

Adding Savory Flavors

First up, I mix in brown butter that I've infused with herbs like sage or thyme. The brown butter adds nutty notes, along with plenty of richness, while the frizzled herbs add a woodsy aroma.

Next, I grate in fresh ginger. It adds a spicy, peppery background heat that helps offset the marshmallow sweetness on top. Minced candied ginger would be a good play here, too, if you want to go that way.

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Then, for a final touch, I add a small amount of buttermilk or sour cream. As exemplified by lemonade, Daiquiris, and Sour Patch Kids, one of the best ways to make something sweet palatable is to balance it with something tart and vice versa. The subtle lactic tang of these cultured dairy products does exactly that here. Now, mind you, I don't want the potatoes to be tangy; I just want a hint of brightness to stand up against that sugary topping.

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Use Mini Marshmallows

I prefer to use mini marshmallows for the topping, since they create a more elegant layer on top of the sweet potatoes. But here's the best part: Because we've carefully modulated the sweetness of the potatoes and balanced them with rich, nutty, and savory flavors, we don't have to go light on the 'mallows. So load 'em on. That kind of childlike abandon is half the fun of this dish, after all.

November 16, 2015

Recipe Details

Sweet Potato Casserole With Marshmallows Recipe

Prep10 mins

Cook2 hrs 35 mins

Active40 mins

Cooling Time30 mins

Total3 hrs 15 mins

Serves6to 8 servings

Ingredients

6 pounds (2.8kg) moist sweet potatoes, such as ruby or garnet yams (about 6 large potatoes; see note)
8 tablespoons unsalted butter(1 stick; 115g)
8 sprigs fresh thyme and/or sage
1 (4-inch) knob peeled fresh ginger, finely grated (about 1 tablespoon; 15g)
1/4 cup (60g) buttermilk or sour cream
Kosher salt
2 cups mini marshmallows (3 ounces; 90g) (see note)

Directions

Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with one sheet at a time, place half of potatoes in center. Fold up foil and crimp edges to seal tightly. Repeat on second sheet with rest of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F (149°C). Roast until a thin skewer inserted into potatoes goes in with no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.
Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Add herb sprigs; herbs may cause brown butter to splatter at first, so take care. Swirl herbs in brown butter off-heat until frizzled. Set aside.
Peel sweet potatoes and discard skins. Add flesh to a large bowl or the bowl of a stand mixer. Beat with the whisk attachment or with a handheld mixer until smooth and fluffy, about 2 minutes. Strain brown butter into potatoes, discarding frizzled herbs. Beat in ginger, then beat in buttermilk or sour cream. Season to taste with salt.
When ready to finish dish, preheat oven to 375°F (190°C). Scrape potatoes into a 2-quart baking dish, smoothing surface with a rubber spatula. Bake until heated through, about 30 minutes. Increase oven temperature to 475°F (246°C) and top with mini marshmallows. Bake until marshmallows are melted and lightly browned, about 3 minutes (keep an eye on them, as they can brown and then burn very quickly). Serve.

Special Equipment

2-quart oven-safe baking dish, rimmed baking sheet, stand mixer or handheld mixer.

Notes

Sweet potatoes can be made even sweeter if you pre-treat them in a water bath to activate their enzymes. To do this with a sous vide–style circulator, set your circulator for 150°F (66°C). Place the sweet potatoes in the water bath and let circulate for 2 to 4 hours before proceeding with the recipe. To do it with a beer cooler, fill your cooler with water at 170 to 175°F (77 to 79°C). Add the potatoes, cover, and let rest for 2 to 4 hours before proceeding. Most marshmallows are not vegetarian, since they contain gelatin; if you want to ensure this recipe is vegetarian, make sure to buy vegetarian marshmallows.

This recipe can be scaled down by half. To do it: Divide all ingredients by two, except for the marshmallows, which should be kept at the 2 cups listed; use 1 large sheet of aluminum foil instead of 2. Bake the casserole in an 8-inch skillet.

Make-Ahead and Storage

Mashed sweet potatoes can be refrigerated for up to 5 days. To store and reheat, transfer sweet potatoes to a heavy-duty zipper-lock bag with the air pressed out. Reheat by completely submerging zipper-lock bag in a pot full of hot (not boiling) water, removing the bag occasionally to squeeze contents around, until fully reheated, about 30 minutes. Or, reheat with a sous vide–style circulator set at 150°F (66°C).

Sweet Potatoes
Thanksgiving Sweet Potatoes
Vegetable Sides
Thanksgiving Side Dishes
Christmas Sides

Sweet Potato Casserole With Marshmallows Recipe (2024)

FAQs

Why do people put marshmallows in sweet potatoes? ›

We know that sweetening already-sweet potatoes was an acceptable culinary practice by the turn of the 20th century, but serving the ingredient with literal candy was still unheard of. That changed in 1917, when Angelus Marshmallow came up with a bold way to promote its product.

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How do you keep sweet potato casserole from being runny? ›

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

Why add eggs to sweet potato casserole? ›

A really good sweet potato casserole filling should be light and moist, not dense. If it's dense, then you may not have added an often overlooked ingredient—an egg. An egg adds lift, structure and volume and makes the filling more custard-like.

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Why do you need to soak sweet potatoes before cooking? ›

Some recipes for homemade sweet potato fries ask you to soak the fries before cooking. The theory is that soaking draws out starch from inside the potatoes, helping them crisp up.

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Why can't you eat the skin of a sweet potato? ›

The Bottom Line. You can eat sweet potato skin. It's a good source of fiber, a nutrient that may help lower the risk of heart disease and keep you feeling full for longer periods of time. The next time you make a sweet potato dish, whether it's a roasted side dish or a hearty, cozy casserole, leave the peel on.

Get More Info ›

What does sweet potato do for mental health? ›

Sweet potatoes also provide vitamin B6 and vitamin C, which have powerful health benefits. Vitamin B6 bolsters brain development in children and brain function in adults. B6 also helps the body produce serotonin, a hormone that regulates mood and helps you cope with stress.

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How to thicken up sweet potato casserole? ›

Add more potato and no liquid also you could use potato flakes to thicken them to the texture you like. Either with plain(all purpose) flour or cornflour mixed in milk to disolve first themn poured in ( not too much liquid just enough to disolve the powder).

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Are candied yams and sweet potato casserole the same thing? ›

You may not want to substitute true yams in your Candied Yams recipe since their flavor isn't the same as the sweet potatoes in the dish. They can be substituted for sweet potatoes in more savory dishes.

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Why are my sweet potatoes still hard after baking? ›

The Squeze Test - When you are wondering if your baked sweet potato recipe is done, give the sweet potato a little squeeze (with an oven mitt on!). If your baked sweet potato feels tender, it is likely ready. If it still feels firm, I'd put it back in the oven for another 15 minutes.

Why is boiling not good for sweet potatoes? ›

Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.

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Should sweet potatoes be wrapped in foil before baking? ›

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

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Is it better to peel sweet potatoes before boiling? ›

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

What is the history of sweet potatoes with marshmallows? ›

One question that is often asked before preparing a sweet potato casserole is: do you top it with marshmallows or a sweet pecan crust? The first recipe for marshmallow-topped sweet potato casserole was actually published by a marshmallow manufacturer in 1917.

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What makes sweet potatoes better? ›

Because of their fiber and vitamin contents, sweet potatoes are often considered the healthier choice between the two. Sweet potatoes are likely healthier than regular potatoes. They have a lower GI, more fiber, and large amounts of beta carotene.

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Do Americans put marshmallows on potatoes? ›

Served alongside savoury mains but certainly a super sweet dish is this much-loved American addition to the Thanksgiving table. Essentially the dish is a sweet potato mash of sorts topped with a thick, gooey layer of toasted marshmallows.