Sweet potato casserole with marshmallows рецепт

Sweet Potato Casserole With Marshmallows

Sweet potato casserole topped with gooey marshmallows! Have you ever made this holiday classic? You should! Roast the potatoes first—it deepens their flavor and makes them easy to peel. Easy to make ahead, too!

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

Everyone has a favorite dish on Thanksgiving, and as a child, mine was always sweet potatoes. Every year, I looked forward to my grandmother’s version: roasted until caramelized and dripping with butter and brown sugar.

Video: How to Make Sweet Potato Casserole With Marshmallows

Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole for Thanksgiving Dinner

My immediate family does not share my passion for the sweet spud, so it was only a matter of time (with me consuming the whole casserole by myself for a few years) before I gave up and deleted them from the Thanksgiving menu.

But help was on the way. A very darling girl joined our family this past summer and brought her enthusiasm for sweet potatoes with her. I’m no fool! A wife holds stronger sway over her husband than a mother over her married son.

So sweet potatoes are back on the menu, whether my son is gung-ho or not!

My newly minted daughter-in-law and I have been cooking Thanksgiving together for a few years even before they were married. Aspiring to be a good future mother-in-law, I relinquished my beloved version for hers, which, as it turns out, includes marshmallows.

When I pondered how to streamline an already established dish, I made only a few small tweaks.

Sweet Potatoes vs. Yams

A sweet potato is not a yam. Despite what supermarkets’ confusing labels might say, a yam is a tuber with white, pale yellow, or even purple flesh with a rough skin originating in Africa, and is often also grown in Asia and the Caribbean. It is actually not very sweet.

Sweet potatoes, on the other hand, have orange or yellow flesh, with smooth and easy-to-peel skin. Just to make you crazy, some of the best “Thanksgiving” sweet potatoes are called garnet yams or a jewel yams.

When shopping for sweet potatoes, look for tubers that have reddish-brown smooth skins and deep orange flesh, no matter what the label says. These are what you want for this sweet potato casserole.

How to Cook Sweet Potatoes for Casserole

Roast—don’t boil—the sweet potatoes.

If you roast the sweet potatoes instead of boiling them, you say goodbye to tedious peeling! The potatoes become soft in the oven, and after a few minutes of cooling, the skins slip off like magic.

Line the baking sheet with parchment to ensure that cleanup will be at a minimum.

The Best Way to Mash Your Sweet Potatoes

If you have a stand mixer, use it. The paddle attachment is your friend here. Warm potatoes, butter, orange juice, and orange zest can be dumped into the bowl and mashed in under a minute. Scrape them into a buttered baking dish and you’re ready to roll.

You can also mash them the old-fashioned way with a potato masher.

Butter and a little fruit juice, such as apple cider or orange juice, add plenty of flavor and sweetness to the potatoes, which are sweet enough as is, in my humble opinion.

After all, nothing is sweeter than a marshmallow, so you will get your sugar fix in the end. Keep it simple!

A Trick for the Best Marshmallow Topping

All marshmallows are coated with cornstarch to keep them from sticking together in the bag, but this can prevent them from melting and turning gooey on top of a casserole.

The solution is to use large marshmallows, snipped in half with a pair of scissors.

The cut side melts easily, helping to cover the surface of the casserole. Mini marshmallows are also fine to use, but because they’re coated with more cornstarch and too small to snip, they don’t spread out as much when baked.

How to Make Sweet Potato Casserole in Advance

You can make and refrigerate sweet potato casserole two to three days in advance.

All that needs doing is to reheat the potatoes. Once hot, pull them out of the oven, decorate with the marshmallows and bake for another 5 to 6 minutes to melt.

You can also freeze the casserole ahead of time—just don’t add the marshmallows. Cover the baking dish with plastic wrap and then foil. Take them out of the freezer at least the day before to give it time to thaw. If you see any liquid separation, just beat it again with a spoon or a hand mixer until combined. Add the marshmallows and bake as directed

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Sweet Potato Casserole

Sweet potato casseroles with marshmallows are very controversial. Some people (🙋) hate the candy-like element they add to the Thanksgiving spread. This casserole is for everyone in that camp. In their place is a buttery pecan topping. It’s still sweet (thanks to the brown sugar), but not enough to make it taste like straight-up dessert.

If, on the other hand, you are pro-marshmallow, feel free to throw it on top of the pecan crumble here.

Other ways to adapt the recipe to make it your own:

1. Substitute cinnamon or pumpkin spice for nutmeg.
2. Walnuts are just as good. Hazelnuts could be even better.
3. Decrease the sugar in the sweet potato mixture if your prefer savory sides. You can even cut it in half!
4. Finish it with flaky sea salt. After the casserole comes out of the oven, sprinkle some Maldon or fleur de sel on top. It balances the sweetness of the crumble-like topping perfectly.

Made it? Let us know how it went in the comment section below!

Editor’s Note: The introduction to this recipe was edited on September 30, 2020.

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Sweet Potato Casserole With Marshmallows

2 – Didn’t like it

Our reviewers rave about this sweet potato casserole recipe claiming that «family members who didn’t like sweet potatoes are now fans.» Don’t miss out on this dish at your next potluck or holiday gathering.This traditional casserole topped with gooey marshmallows and crunchy pecans gets trimmed down just in time for the holidays. Using half-and-half instead of butter adds a touch of creamy richness with just one-third the fat and less than half the calories of butter.

By Julianna Grimes Bottcher

Gallery

Recipe Summary

Ingredients

Preheat oven to 375°.

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

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Sweet Potato Casserole with Marshmallows

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Can you believe Thanksgiving is only a week away?! It’s crazy! And it’s time to start planning out your meal if you haven’t already.

Last week I shared one of my Thanksgiving essentials – Cheesy Hash Brown Casserole. Today I share with you another true essential. Sweet Potato Casserole with marshmallows. No nuts here, my friends. I like it sweet, remember? Without this, my Thanksgiving feast is pretty much over.

For the past few years I’ve been working on perfecting these sweet potatoes. They truly are my favorite and they must be just the right combo of enough sweetness, marshmallows and the right consistency. Not too runny. I could eat these for every meal, every day. Even for dessert.

So if you don’t already have a recipe you love, or even if you do, these would be some good ones to try. Seriously. I practically lick the spot on the plate where these were. Just to get every last bite (or lick).

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Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows is to die for! Pureed sweet potatoes are mixed with brown sugar, butter, topped with mini marshmallows and baked until perfectly brown and gooey on top.

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Sweet Potato Casserole with Marshmallows is to die for! Mashed sweet potatoes are mixed with brown sugar, butter, topped with mini marshmallows and baked until perfectly brown and gooey on top.

We have been in Thanksgiving planning mode a lot around here lately. Juicy turkey, mashed potatoes, rolls, pie, and the infamous sweet potato casserole. Not gonna lie, this is so good it should be considered dessert, but somehow we still get away with calling this a ‘vegetable side dish’ year after year.

Sweet potato casserole has a lot of variations out there, and this one is always a favorite. Is there really a wrong way to eat sweet potatoes, brown sugar, butter, and marshmallows though? We think not. Can we all agree not to tell the kids that sweet potatoes are healthy? We’d like to get away with this for a few more years before they realize there is actual nutrition in this dish. If you’re looking for another delicious option, you can always make the variety of Sweet Potato Casserole with Pecan Topping.

What’s the difference between yams and sweet potatoes?

In the United States, the terms “Sweet Potato” and “Yam” are used interchangeably and refer to that potato looking thing with the red skin and orange flesh. Yet, you have probably seen something else in the grocery store labeled sweet potato with light yellow skin, while your orange flesh variety is labeled yams. Guess what? Both of them are sweet potatoes! The kind of sweet potatoes you think of as yams are simply dark-skinned sweet potatoes. You won’t commonly come across true yams in an American grocery store. True yams have brown or black skin and the flesh is either red, purple, or off white.

We prefer garnet sweet potatoes in our casserole, both for the flavor and the color! However, you can use either an orange or white flesh sweet potato.

Mini or Large Marshmallows in Sweet Potato Casserole:

Large marshmallows are just a bit too big for a sweet potato casserole and are difficult to eat and can also burn. We love the ratio of gooey center to crispy outside on the mini marshmallows, and recommend you stick to the mini variety. If you’ve only got large marshmallows and you are in a pinch, use clean kitchen scissors to snip them into smaller pieces for topping. Spraying the scissors with nonstick cooking spray will help with any sticking issues.

Can I use canned sweet potatoes/yams?

This recipe is written for raw sweet potatoes and we do highly recommend using them for the best flavor. If all you’ve got is canned, we can work with that! Simply skip the second step of the recipe where you boil your sweet potatoes. Instead, drain your canned yams thoroughly and proceed with mixing them in with the other ingredients and placing them into your casserole dish. You’ll need 1 1/2 to 2 pounds total, but you can always scale the recipe smaller if you need to.

Storage and Reheating Instructions:

Store any leftovers in the fridge for up to 4 days, and simply reheat in the microwave in 30-second increments until warmed through. If you want to reheat a large portion at one time, you can slip the entire casserole dish back into a preheated oven at 350 degrees Fahrenheit until warmed through.

If you like this recipe, you may be interested in these other delicious Thanksgiving and Holiday recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

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