Do you want to know the easiest way to make sweet potato casserole with marshmallows? Then this recipe is for you. This sweet potato casserole with marshmallows recipe is so easy to make; you do not need to peel the sweet potatoes before cooking them; washing is the only preparation required.
This recipe is so delicious. The sweet potatoes are tender, and the marshmallows are so crispy. This sweet potato casserole is the perfect side dish for Thanksgiving dinner, but you can make it any time because you can find sweet potatoes all year round.
- 2-3 Large sweet potatoes
- 1/4 Cup Pure brown sugar
- Mini marshmallows
How to make the easiest sweet potato casserole with marshmallows?
1- Wash the sweet potatoes thoroughly.
2- Next, in a large soup pan, add sweet potatoes and cover with water.
3- Then, bring the sweet potatoes to a boil and cook until they are tender and can be easily poked with a fork.
4- Now, drain the sweet potatoes and discard the water. Then allow the sweet potatoes to cool down before peeling them. Be careful because it’s very hot.
5- Finally, when you are ready to eat, turn the oven to broil on low heat. Add brown sugar on top of the sweet potatoes. Do not stir. Then top with the marshmallows. You can use less or more marshmallows according to your taste. Then put in the oven for only 1-2 minutes. Do not leave the stove because the marshmallows will burn very quickly. Then remove from the stove and serve immediately if you want the marshmallows to stay crispy.
Easiest Sweet Potato Casserole With Marshmallows
- 2-3 Large sweet potatoes
- 1/4 Cup Brwon sugar
- 1-2 Cups Mini marshmallows
- 1- Wash the sweet potatoes thoroughly. 2- Next, in a large soup pan, add sweet potatoes and cover with water.3- Then, bring the sweet potatoes to a boil and cook until they are tender and can be easily poked with a fork. 4- Now, drain the sweet potatoes and discard the water. Then allow the sweet potatoes to cool down before peeling them. Be careful because it's very hot.5- Finally, when you are ready to eat, turn the oven to broil on low heat. Add brown sugar on top of the sweet potatoes. Do not stir. Then top with the marshmallows. You can use less or more marshmallows according to your taste. Then put in the oven for only 1-2 minutes. Do not leave the stove because the marshmallows will burn very quickly. Then remove from the stove and serve right away if you want the marshmallows to stay crispy. Enjoy!
Frequently asked questions
What is the difference between sweet potatoes and yams?
Sweet potatoes and yams are very different from each other. Many people in the United States think that they’re the same, but they are not.
According to foodandwine.com, “Yams are starchy and have a rough, brown exterior. They can grow up to 45 feet long and are eaten in parts of Latin America, West Africa, the Caribbean, and Asia. Sweet potatoes are a New World root vegetable, have a softer, reddish skin, a creamier interior, and often, a darker interior. Most American supermarkets are selling you sweet potatoes, not yams.”
It’s very rare to see yams at the supermarket. You usually have to go to an African market to find them.
Can I bake my sweet potatoes instead?
Yes, instead of boiling the sweet potatoes, you can bake them instead. Sweet potatoes taste very good when baked.
But baking takes longer than boiling. And if you are short on time, boiling is the best option.
From a nutritional standpoint, NutritionFacts.org says that ” Boiling may actually retain most of the antioxidant power of sweet potatoes, compared to roasting and steaming. If we compare baking to boiling microscopically, boiling helps thin out the cell walls and gelatinize the starch, which may enhance the bioavailability of nutrients. At the same time, the glycemic index of boiled sweet potatoes was found to be about half that of baking or roasting, so boiled sweet potatoes give us less of a blood sugar spike.
Make sure to keep the skin on, though. The peel of a sweet potato has nearly ten times the antioxidant power as the flesh (an antioxidant capacity comparable to that of blueberries). However, the peel’s nutrition really takes a hit when baked, which wipes out over two thirds of the antioxidants, whereas microwaving or boiling are comparatively much gentler. The same is true for the rest of the sweet potato. Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.”
Can I make this easiest sweet potato casserole with marshmallows ahead of time?
Yes, you can make this recipe ahead of time, and this recipe is the perfect recipe to make ahead of time.
I always get so busy on Thanksgiving Day, and I do not have enough space to bake everything in my oven, so I always make this recipe ahead of time.
You can precook the sweet potatoes, then peel and slice them. Next, you can place them in a freezer-safe baking pan and cover them tightly with an aluminum foil or the pan’s lid if it has a top. Now you can store them in the refrigerator. Do not freeze them if you know that you will be baking them soon. Sweet potatoes can last in the fridge for up to a week.
Finally, when you are ready to cook them. Go ahead, and bake the sweet potatoes at 400°F for 10 minutes or until the sweet potatoes are heated. Then add the brown sugar followed by the marshmallows, like mentioned in the recipe.
What do I do if my sweet potatoes got too cold when it was cooling off?
If your sweet potatoes got too cold when you were cooling them off, you could peel and slice them. Then put them in the casserole pan and heat in a heated 400°F oven for about 5-7 minutes. Then remove it from the oven and add the brown sugar. Return it to the oven for another 3 minutes. Then finally, add the marshmallows. Turn the oven to broil on low heat, then broil for only about one to two minutes.
Why do I have to wait until I am ready to eat to add the brown sugar?
You have to wait until you are ready to eat to add the brown sugar because if you let the brown sugar sit for a more extended period, it melts and becomes runny and syrupy. So it is better to wait so the sweet potatoes will be firmer and not sticky from the melted brown sugar.
Can I use other ingredients in this recipe?
Yes, this recipe is very versatile. You can add any of your favorite toppings to it, such as nuts or butter or whatever you like.
How do I store this sweet potato casserole with marshmallows?
You can store this sweet potato casserole with marshmallows in the fridge for up to five days.
But remember that the marshmallows will get soft and creamy, And the brown sugar will turn syrupy once it goes in the fridge. But it will still taste good; it will depend on how you like the texture.
You can also store it in the freezer, but for the best result, keep the sweet potatoes in the freezer without marshmallows.
The best way to store this sweet potato casserole is to cook the sweet potato first, peel and slice them then keep them in a freezer-safe baking pan with a lid. Then put them in the freezer.
It’s better not to add brown sugar and marshmallows on them so they can last a long time in the freezer.
When you are ready to eat the sweet potato casserole, take it out of the freezer. Let it melt at room temperature. Then bake at 400°F for 10 minutes or until the sweet potatoes are heated, then add the brown sugar. You can then add the marshmallows then broil them to make them crispy.