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Sweet Potatoes with Marshmallows
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Put the sweet back in sweet potato. Mash them up with butter, brown sugar, and cinnamon and top that off with some marshmallows before a trip to the oven. Just heavenly.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
11 reviews
2 comments
ingredients
2 1/2 pounds sweet potatoes
1 tablespoon butter
1/3 cup evaporated milk
1/4 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 bag (16 ounce size) miniature marshmallows
directions
Preheat the oven to 350 degrees F.
Peel the sweet potatoes. Place in a large pot and cover with water. Bring the water to a boil over high heat until the potatoes are tender. Drain the potatoes well and return to the pot.
Add the butter, evaporated milk, brown sugar, vanilla, and cinnamon to the pot. Beat with a hand mixer or stand mixer until smooth.
Transfer the potato mixture to a 2-quart baking dish and spread out evenly. Sprinkle the miniature marshmallows evenly over the top.
Cover the pan with foil (tenting it a bit if needed so it doesn't touch the marshmallows). Place in the oven and bake at 350 degrees F for 20 minutes or until the marshmallows are melty. Remove the foil and let bake for 5-10 minutes longer if you want to brown the marshmallows.
Remove from the oven and serve hot.
recipe tips
Choose sweet potatoes that are firm and free from blemishes for the best flavor and texture.
Be careful not to overmix the sweet potato mixture; a few lumps can add texture.
Adjust the amount of brown sugar to taste; you can always add more if you like it sweeter.
For a richer flavor, try browning the butter before adding it to the mash.
Add a touch of orange juice or zest for a citrusy flavor.
Serve with a sprinkle of chopped pecans or walnuts.
A drizzle of maple syrup over the top can sweeten the dish even more.
common recipe questions
What can I use instead of evaporated milk?
You can substitute a mixture of regular milk and heavy cream if you prefer, or half-and-half (it will be slightly thinner), or a non-dairy alternative like almond milk or coconut milk for a dairy-free option.
How do I know when the sweet potatoes are tender?
They are tender when you can easily pierce them with a fork or knife. This usually takes about 15-20 minutes of boiling, but it can vary based on the size of the pieces.
Can I prep the sweet potatoes in advance?
You can cook the sweet potatoes a day or two in advance. Cool them, then store in an airtight container. Drain any liquid that accumulates in the container then beat with the other ingredients. Note that if you refrigerate the sweet potatoes once mixed with the other ingredients it may result in a watery sweet potato layer in the dish. It's best to mash just before combining and baking.
Can I use large marshmallows instead of miniature ones?
If using large marshmallows, just cut them into smaller pieces.
What are some variations of toppings besides marshmallows?
Instead of marshmallows, you could try adding crushed graham crackers, pecans, or walnuts for a crunchy topping. A sprinkle of maple syrup over the top can also add to the sweetness.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator. They will keep for about 3-5 days.
Can sweet potato casserole be frozen?
Yes, the casserole can be frozen. Transfer it to a freezer-safe container, and it will keep for about 2-3 months. Thaw it in the refrigerator before reheating.
How do I reheat it?
Reheat in the oven at 350 degrees F until warmed through, about 15-20 minutes, or microwave in short increments until hot. If reheating in the oven, you may want to cover it with foil to prevent marshmallows from burning.
Can I add other spices?
You can experiment with other spices such as nutmeg, ginger, or allspice.
Can I use sweetened condensed milk instead of evaporated milk?
Sweetened condensed milk and evaporated milk are quite different. One is very sweet, thick, and syrupy and the other is milk that has had water removed from it so it is more concentrated but NOT sweet. You CAN use sweetened condensed milk in this recipe but note it will add a lot more sweetness and it will be thicker (you could thin it with a little regular milk).
tools needed
Large Pot: For boiling the sweet potatoes until they are tender. The pot should be large enough to hold the sweet potatoes and enough water to completely cover them.
Colander: To drain the cooked sweet potatoes after boiling.
Measuring Cups and Spoons: For measuring the ingredients such as evaporated milk, brown sugar, and cinnamon.
Hand Mixer, Stand Mixer, or Potato Masher: A hand or stand mixer is used to beat the potatoes with the other ingredients until smooth. If an electric mixer is not available, a potato masher can be used instead.
2-Quart Baking Dish: To bake the sweet potatoes with marshmallow topping. This dish needs to be oven-safe.
Aluminum Foil: To cover the baking dish while the sweet potatoes bake.
what goes with it?
Roasted Chicken: Sweet potatoes pair beautifully with roasted chicken since the savory flavors of the chicken contrast nicely with the sweetness of the potatoes.
Pecan Pie: For dessert, a slice of pecan pie complements the sweet potato dish and is a traditional pairing.
Pork Tenderloin: A juicy pork tenderloin would work wonders alongside sweet potatoes, as the savory flavor pairs well with the sweet, creamy profile.
Maple Glazed Brussels Sprouts: The caramel notes in the sprouts align with the sweet profile of the potatoes.
Salad with Citrus Vinaigrette: A crisp salad with a tangy citrus vinaigrette can provide a refreshing counterpoint to the sweet richness.
Cranberry Sauce: A dollop of cranberry sauce introduces a tangy burst that picks up the sweet aspects.
beverage pairings
Wine Pairings
Chardonnay: A creamy, buttery Chardonnay with rich texture and hints of vanilla can complement the sweet potatoes. Look for one that's lightly oaked.
Dessert Riesling: Go for a late-harvest Riesling, which is sweet but not too syrupy. The fruity and floral notes will enhance the brown sugar and cinnamon in your dish.
Pinot Grigio: This white wine can be an unexpected delight, with its crisp nature and citrusy notes providing a refreshing lift to all that sweetness. Look for a bottle that's got hints of green apple or pear.
Other Alcohol Pairings
Cream Liqueur: Think of a smooth Irish cream liqueur; it's like dessert in a glass! Its sweet, creamy texture can match the dish's richness.
Sweet Bourbon: A sweeter bourbon can be a nice pairing here. Its caramel and vanilla notes will cozy right up to the marshmallows and brown sugar.
Spiced Rum: A spiced rum could add an interesting twist with its warm, rich flavors of cinnamon and nutmeg that play very nicely with the sweet potatoes.
Non-Alcoholic Pairings
Coconut Milk Hot Chocolate: If you're looking for a cozy non-alcoholic drink, why not whip up some hot chocolate using coconut milk? The creaminess will echo the richness of your sweet potatoes while adding a fun tropical twist.
Apple Cider (Warm or Chilled): A savory apple cider can bring a nice fruity note that goes well with the spices in your dish.
Caramel Soda: Get yourself some caramel-flavored soda for a fizzy treat. The sweetness will pair wonderfully with the sweet potatoes and marshmallows, creating a bubbly match.
nutrition data
386 calories, 3 grams fat, 87 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
November 24, 2012
I'm glad to have found this recipe just in time for Thanksgiving. I would challenge any other Sweet Potatoes with Marshmallows against this one. I used about 3 lbs because it was the weight of 3 sweet potatoes I bought. For the spoon measurements, I didn't go with a heaping but just a flat spoonful for the ingredients. Other than that I followed the recipe exactly and it came out GREAT! I was happy to cook this dish for Thanksgiving memories.
November 22, 2012
Too much cinnamon! It ruined the dish! It should be a teaspoon not a tablespoon! I learned the hard way.
I have never tried this recipe before.I hope it taste good and I like how u can change servings because we have a big family.
November 22, 2010
IT IS EASY TO COOK AND DELICIOUS. TRY.
I make my sweet potatoes the same as this recipe. However, I add 1/2 a cap of almond oil, and prepare this on the stove top. I do not add eggs, I never have. I find that it holds up ok without the eggs. Family loves it. I also take it to Thanksgiving Dinner. Now, I have found out how to make the crunchy topping.
November 29, 2008
I was looking for the Boston Market recipe for Thanksgiving this year as I have not perfected my own sweet potato recipe and stumbled upon this and decided to give it a try. This recipe really is better then Boston Market! We loved them (glad I doubled the batch for leftovers). This is now going to be MY sweet potato recipe that everyone looks forward to on Thanksgiving. I used canned sweet potatoes too, they are easier/quicker and blend nice and smooth.
December 23, 2007
I made this for Thanksgiving, and everyone loved it so much they asked me to bring again on Christmas. Although, I substituted with canned sweet potatoes (no liquid). I also threw in about 1/4 teaspoon of cardamom in addition to the other spices listed.
November 26, 2007
However, there are problems - There are 10 ingrediants listed, but only 9 are used... hmmm... what to do with the brown sugar! Also, what size marshmallows? 16 oz. is too big a bag, we ended up making 2 casserole dishes... very sweet... the family loved it!
November 25, 2007
Since I did not have my mom's family recipe for sweet potato casserole and could not get a hold of my sisters, I went on line and found this recipe. It was easy and a big hit. My family and friend's kids loved it and all of them say they don't like sweet potatoes. I made half the amount figuring I was going to be the only who would eat it and I was wrong. Everyone had some and a few went back for seconds. I had no left overs. I made it with the nuts and marshmallows. It is now my traditional Thanksgiving recipe for sweet potato casserole.
November 23, 2007
Absolutely delicious! I don't cook much (if at all) and decided to Google "Boston Market Sweet Potato Recipe" since I usually buy their casserole as my contribution to Thanksgiving dinner. I thought I'd try to make something this year and really surprise my family. They LOVED it! (Even my dad who doesn't like sweet potatoes) This recipe is even better than Boston Market's!
November 22, 2007
This casserole is VERY good, but I found it a little difficult and time-consuming to produce. Here is a good hint if you decide to mash the sweet potatoes yourself. Buy several medium size potatoes rather than one very large and one medium. Boy was that a mistake! You can cook sweet potatoes to soften in 25-35 minutes; however, it's more like an hour when you add one huge one to the pot! Also, peel the potatoes before boiling; the cookbook I have says to boil, cool, then peel. Worked much better to have the peeling done first. I had a hard time getting the "topping" spread on top of the uncooked potato mixture. It didn't want to spread; it wanted to mix. I probably should not have let the topping sit too long before spreading, but I was trying to get things done while the oversized sweet potato was boiling for an extra 1/2 hour!!! It was hard work but tasted wonderful; company had seconds! So I give it a "4." Next year, maybe I can bump it up to a "5."
Cut the potatoes into quarters after peeling, then boil. That way it won't matter what size potatoes you get. You could also use canned or vacuum packed instead of fresh.
November 12, 2007
This recipe is awesome!!! I made this for a company function and they loved it!
November 23, 2006
Ok, let's make one thing very clear - this is in no way healthy for you. That said, it is to DIE for. We did try to make it a tad lower in sugar by using Splenda in place of the white sugar, and Splenda brown sugar in place of the brown (use half as much as called for). We also didn't use all the marshmallows, maybe only about 2/3rds of what was called for.