Sweet Potatoes with Marshmallows

Ingredients

• 530 g (4 cups)cubed sweet potatoes
• 150 g (¾ cup)granulated sugar
• 80 ml (⅓ cup)whole milk
• 113 g (½ cup), meltedbutter
• 2eggs
• 5 ml (1 tsp)vanilla extract
• 2.5 ml (½ tsp)salt
• 5 ml (1 tsp)ground cinnamon
• 1.25 ml (¼ tsp)ground nutmeg
• 0.6 ml (⅛ tsp)ground ginger
• 75 g (1½ cups)marshmallows

Instructions

1. 1

   Cook the potatoes

   Put the cubed sweet potatoes in a microwave-safe bowl and add enough water to cover them. Microwave on high for 10–15 minutes, until tender, then drain. Alternatively, cook them on the hob.

2. 2

   Mix and spread

   Add the sugar, whole milk, melted butter, eggs, vanilla extract and salt to the bowl. Beat until smooth, then spread the mixture in a greased casserole dish.

3. 3

   Bake the mixture

   Bake at 175°C (350°F) for 30–35 minutes, until heated through.

4. 4

   Toast the topping

   Scatter the marshmallows over the top and grill for 1–2 minutes, until golden brown.

What is sweet potato casserole?

Sweet potato casserole is a familiar American side dish, especially associated with Thanksgiving meals. It turns cooked sweet potatoes into a soft, sweetened bake, often finished with a contrasting topping.

This version blends the potatoes with milk, butter, eggs and warming spices, then adds marshmallows at the end. The result sits between a savoury side and a pudding-like treat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 2g protein, 30g carbs, 9g fat.

The sweet potatoes and sugar provide most of the carbohydrates, while butter supplies much of the fat; the eggs and milk contribute some protein. Serve a moderate scoop with green vegetables and a savoury protein-rich main to balance the meal.

The sweet potato base

Tender potatoes: cook the cubes until a fork can pass through them easily, then drain them well. Excess water can leave the finished mixture loose.

Smooth texture: beat the cooked potatoes with the other ingredients until the mash is even. A few small lumps are fine if you prefer a more rustic finish.

Balancing the flavour

Warm spices: cinnamon, nutmeg and ginger give the sweet potato mixture a gently spiced character. Measure the small amounts carefully so none of them dominates.

Sweetness: the sugar is mixed into the base, while the marshmallows add another sweet layer on top. For a less sweet result, reduce the sugar to suit your taste.

Getting the topping right

Golden marshmallows: add them only after the casserole has baked, then grill briefly until the tops colour. Keep a close eye on them, as the topping can go from golden to scorched quickly.

Even coverage: spread the marshmallows across the surface so each serving gets some. Smaller marshmallows are easy to scatter, while larger ones can be arranged in a single layer.

Timing and doneness

Potato check: the recipe gives 10–15 minutes in the microwave; start checking at the shorter end, since cube size affects how quickly they soften. Drain as soon as they are tender.

Baking cue: bake for 30–35 minutes at 175°C, until the centre is heated through. The final grill is only for browning the marshmallow topping.

Serving it with dinner

This casserole works alongside a traditional roast dinner, where its sweetness contrasts with savoury dishes and vegetables. Serve it warm from the dish, giving the marshmallow layer a moment to settle after grilling.

Because the topping and base are both sweet, pair it with less sweet sides such as green vegetables or plain roasted vegetables for a more balanced plate.

Recipe notes & tips

• Cut the sweet potatoes into similarly sized cubes so they cook at a more even rate.
• Drain the potatoes thoroughly before mixing to avoid a watery base.
• Use a casserole dish that gives the mixture room to spread in an even layer.
• Stay beside the oven while grilling the marshmallows, as they brown quickly.
• Let the casserole stand briefly after grilling so the topping is easier to serve.

Variations

• Less sweetness: reduce the sugar in the base to suit your preference.
• Extra spice: increase the cinnamon slightly for a more pronounced warming flavour.
• Pecan topping: scatter chopped pecans over the casserole before adding the marshmallows.
• Marshmallow portions: use mini marshmallows for a more even layer across the surface.
• Dairy-free version: use a suitable plant-based milk and butter alternative.

Common mistakes to avoid

• Undercooked potatoes: cook until fork-tender before draining and mixing.
• Watery mash: drain the potatoes thoroughly before adding the other ingredients.
• Uneven cubes: cut the potatoes to a similar size so they soften at roughly the same pace.
• Over-browning the topping: watch closely during the 1–2 minute grill and remove it once golden.
• Skipping the greased dish: grease the casserole dish before spreading in the mixture to help with serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven until hot throughout; the marshmallow topping may soften after storage.

Frequently asked questions